- No Violations Were Observed
|
10/07/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises. **Warning**
|
08/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place, so they cannot be knocked over.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not use plastic-takeout bags to wrap frozen meats; use plastic "ziplock" bags.
- Basic - Open dumpster lid.keep dumpster lid closed at all times.
- High Priority - License expired within 30 days after expiration date. The state license is delinquent. Remit $323, to Tallahassee before 3/01/2014 - or $373 after 3/01/2014. Visit www.MyFloridaLicense.com/dbpr/hr to renew online. Your license # is 6307869. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Allow rice to cool, uncovered, stirring often, until the steam stops rising. Place it under refrigeration (uncovered) until it reaches 41°F, then cover. An ice bath will speed the cooling process. Cool to 70°F within 2 hours, and to 41°F within a total of six hours.
|
2/19/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. Clean the inside surfaces of the microwave oven.
|
10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. Clean grease from hood and hood filters.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, while slicing ham. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
|
3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open container of milk with thr date it is openned.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer black beans from open vag to a clean, covered container.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-pressboard shelf in the dry-storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not store wet-wiping cloths on the countertops; store them in sanitizing buckets between uses. Corrected On Site.
|
10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is openned. Corrected On Site.
|
5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/22/2011 | Routine - Food | Call Back - Complied |
- 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. Employees must pass Food Safety Training. Call 866 372 7233 to order a workbook. Keep proof of each employee's completed training on the premises. This violation must be corrected by : 11/16/2011.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Provide scoops, with handles, in the bulk-food-storage bins.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open container of juice must be labeled with a 7-day-date label.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged shrimp with a 7-day-date label. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-food-storage bins, in the dry-storage area, with the common names of their contents.
|
9/16/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks.
|
6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open milk containers must be marked with 7-day-date labels. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the reach-in freezer. Corrected On Site.
|
1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed mold like substance in the interior of ice machine.
- Observed clean equipment stored on floor.
- Unwrapped single-service utensils not presented so that only the handles are touched.
|
8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ chicken in reachin cooler Corrected On Site.
- Critical. Observed food stored on floor./next to entrance to dry storage area. Corrected On Site.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area./ minor in kitchen.
|
4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./ half unit on frontline.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted. Corrected On Site.
|
1/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tropico Latino Restaurant Inc, 5100 Us 98 N #2, Lakeland, FL »