- Basic - Garbage on the ground and/or pad around dumpster.(dumpster area is shared with rest of plaza)
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(kitchen pendant lights) **Repeat Violation**
- Basic - No hot running water at mop sink.
- High Priority - Raw animal food stored over ready-to-eat food.(chicken over pickles ) **Corrected On-Site** **Repeat Violation**
- 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 ,cold cuts) **Repeat Violation**
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair.(cooler has pooling water )
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(kitchen)
- Basic - Soiled reach-in cooler gaskets.(throughout )
- High Priority - Raw animal food stored over ready-to-eat food.(raw bacon on top shelf of a single door reach in) **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(most items)
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.(rice and beans)
- Basic - Cleaned and sanitized equipment or utensils not properly stored.(utensils under steam table)
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use number 10 cans.(tin cans used to scoop rice and beans)
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Condensation or other drainage not disposed of according to law. Inside lower 3 door reach in cooler on cooks line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm in sanitizer bucket **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing various condiment through out the kitchen
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 46?F, sour cream 46?F, provolone cheese 45?F inside single door reach in cooler on cooks line. Instructed operator to move to a working cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork 47?F, beef 47?F, potatoes salad. 47?F inside lower 3 door reach in cooler on cooks line. Instructed operator to move to a working cooler **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Single door reach in cooler and lower 3 door reach on cooks line.
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4/3/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification.[new owner]
- Critical - No conspicuously located thermometer in holding unit.[ambient]
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.[new owner]
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7/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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