- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Walls, ceilings, and attached equipment, constructed, clean
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Facilities to maintain product temperature
- Other conditions sanitary and safe operation
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08/04/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Outside storage area clean, enclosure properly constructed
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Other conditions sanitary and safe operation
- Critical. Employee training validation
- Critical. Employee training validation
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08/03/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler on cooks line
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. cup in rice has no handle to scoop rice with
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint. cooks
- Critical. Violation: 53B-08-1 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. Pro This violation must be corrected by : 2-28-10.
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3/1/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed food stored in ice used for drinks.lemons Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. reachin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. (mircowave)
- Observed employee with no hair restraint. cooks
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ice machine
- Observed ripped/worn tin foil used as shelf cover.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelf on handsink
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled. both mircowaves
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spatulas between wall and sink
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. by ice machine
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. Pesticide use not in accordance with manufacturer's directions. labeled household use only
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. orange cord
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2-28-10.
- 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. Pro This violation must be corrected by : 2-28-10.
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12/28/2009 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- 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. Pro
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9/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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