- Basic - Bowl or other container with no handle used to dispense food. Drink cup in bulk sugar, directly scooped drink ice with drink cup.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Large coffee maker, front counter.
- Basic - Ice buildup in walk-in freezer.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Sausage link 52 ° F, breaded chicken 52 ° F, egg whites 51 ° F, corrective action taken placed in walk in freezer Sausage link 32 ° F, breaded chicken 39 ° F, egg whites 37 ° F,
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 53 ° F, sliced cheese 52 ° F, corrective action taken placed items in walk in freezer.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey 52 ° F, Ham 51 ° F, drawer. Corrective action taken, placed in walk in freezer to get to proper temperature. Turkey 40 ° F, Ham 41 ° F, **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Next to 3 Compartment sink.
- Intermediate - Cold holding equipment incapable of 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. Sandwich make table, drawers under sandwich make table. MUST BE CORRECTED BY 10/2/20114
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Finger nail polish, front counter.
- Intermediate - No state approved required employee training program present at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Refrigerated drawers 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. MUST BE CORRECTED BY 10/2/2014.
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10/01/2014 | Food-Licensing Inspection | Warning Issued |
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