- Basic - Floor tiles cracked, broken or in disrepair. Mop sink area. **Warning**
- 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. **Warning**
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Serving trays. **Warning**
- Basic - Case of single-service articles stored on floor in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Mop sink area. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Light not functioning. Kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Unnecessary items on the premise. Bicycle. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Walk in cooler. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Walk in cooler. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers - walk in cooler **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Walk in cooler. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
- 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. Walk in cooler - Milk. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler, inconsistent. **Warning**
- Intermediate - Walk-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. Air temperature maintaining at 45°F. **Warning**
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07/03/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Ice machine and inside bulk food containers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish room.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room.
- Intermediate - No soap provided at handwash sink. Dish room.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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