- Basic - Bowl or other container with no handle used to dispense food. In pepper container. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair. Near front kitchen area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken. On cooksline holding cooked potatoes.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter near toaster.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Near large mixer in back kitchen are.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan of water on cooksline and red sanitizing bucket in hand sink near Dishmachine.
- Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles in back kitchen area near Dishmachine area.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of shredded sauerkraut
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Water for oatmeal
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at wait station
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. white planets.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.glove on floor and then put on.
- Critical - Observed food stored on floor.in walkin cooler
- Critical - Observed handwash sink used for purposes other than handwashing. coffee urn dispenser stored in front employee handsink .
- Critical - Observed uncovered food in holding unit/dry storage area. unshelled eggs, walkin cooler .
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. Red peppers 12 oz. Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates and not inverted on cookss line.
- Critical - Handwashing cleanser lacking at handwashing lavatory. at employee handsink next to tea andd coffee station.
- Critical - Observed dented/rusted cans. can of chestnuts.
- Critical - Observed employee eating in a food preparation or other restricted area. back prep area.
- Wet wiping cloth not stored in sanitizing solution between uses. at cooks line employee handsink .
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. pan stored in sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area. raw eggs in cups i n walk in cooler not covered .
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. lemons next to employee handwash sink .
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can , dishwasher area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant .
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. in salad prep area.
- Critical - Observed dented/rusted cans. can of green chilie peppers .
- Critical - Observed food stored on floor. bags of flour.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs next to salad dressing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not constant .
- Critical - Working containers of food removed from original container not identified by common name.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
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11/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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