- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.prep table
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Containers
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walkin freezer
- High Priority - Live, small flying insects in food preparation area. 2
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.walkin cooler variety of foods
|
08/06/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Ice machine
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk tortilla chips
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases in freezer
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Tortilla and taco shells
- Basic - In-use knife/knives stored in crack between equipment and wall. Tea station
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning. Walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ealk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler. Salsas and pork, beans,
- Basic - Water leaking from faucet/faucet handle. Ladies room
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food preparation area. Fruit flies
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Raw animal food stored over ready-to-eat food. Bowls of raw shrimp over avocados
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbies
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of scrubbies
- Intermediate - Hot water supply not maintained during peak periods.hand wash sink prep area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.prep area
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.front counter
|
4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice machine
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Food stored in holding unit not covered. Various food in reach in cooler, end of cookline
- Basic - No handwashing sign provided at a hand sink used by food employees.restrooms
- Basic - Stored food not covered in walk-in cooler. Cheese
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Live flies in kitchen. Near alcohol walk in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Drink area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dishmachine area
|
10/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above dishmachine
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Across from three compartment sink
- Basic - Silverware/utensils stored upright with the food-contact surface up. Wait area
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, reach in cooler next to fryers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hot dogs, reach in cooler, cookline
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic cups in wait area
- Equipment or utensils not designed or constructed in a durable manner. broken/torn strainer
- Critical - Hand wash sink lacking proper hand drying provisions. end of cookline
- Critical - Hand wash sink lacking proper hand drying provisions. near dishmachine
- Critical - Handwashing cleanser lacking at handwashing lavatory. near dishmachine
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on oven handle
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. cook
- Critical - Observed food stored on floor. bin of lettuce in walk in cooler
- Critical - Observed food stored on floor. bin of salsa in walk in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. across from fryers
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler next to fryers
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over fish in reach in cooler, end of cookline
- Critical - Observed uncovered food in holding unit/dry storage area. salsa in walk in cooler
- Observed wall soiled with accumulated black debris in dishwashing area. three compartment sink nest to dishmachine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meat in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk in cooler
|
10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. fruit for drinks in bar area Corrected On Site.
- Critical - Displayed food not properly protected from contamination. lemons in wait area
- Equipment and utensils not properly air-dried. cups in wait area
- Equipment and utensils not properly air-dried. in dishmachine area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. seasoning under prep table near walk in cooler
- Critical - Observed food stored on floor. buckets of margarita in bar area
- Critical - Observed food stored on floor. lettuce in walk in cooler
- Observed ice scoop with handle in contact with ice. wait area
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed uncovered food in holding unit/dry storage area. various foid in walk in cooler
- Observed wall soiled with accumulated black debris in dishwashing area. three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meat in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. flour
- Critical - Working containers of food removed from original container not identified by common name. sugar, wait area
|
6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic drinking cups
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice in dry storage area
- Critical - No handwashing sign provided at a handsink used by food employees. across from three compartment sink
- Critical - No handwashing sign provided at a handsink used by food employees. wait station
- Critical - Observed food stored on floor. oil, end of cookline
- Critical - Observed handwash sink used for purposes other than handwashing. dishes in sink near dishmachine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. black beans in reach in cooler on cookline
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler on cookline
- Critical - Observed uncovered food in holding unit/dry storage area. tall, staunkess steel reach in cooler, end of cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked food in walk in cooler
|
11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. cups in wait area
- Critical - No handwashing sign provided at a handsink used by food employees. across from three compartment sink
- Critical - No handwashing sign provided at a handsink used by food employees. next to dishmachine
- Critical - No handwashing sign provided at a handsink used by food employees. next to grill
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. in wait area
- Critical - Observed food stored on floor. bag of beans
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauce
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasoning
- Critical - Observed interior of microwave soiled. above steam table
- Critical - Observed potentially hazardous food thawed at room temperature. beef at three compartment sink
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef iver vegetables Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over lettuce in reach in cooler next to fryers Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. under prep table next to ice machine
- Critical - Observed unlabeled spray bottle. in bar
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
6/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Salsa's Mexican Restaurant, 35114 Us Highway 19 N, Palm Harbor, FL »