- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Ripped/worn tin foil and paper towel used as food-contact shelf cover. Under fryer with spatulas **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ran out of sanitizer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corrective action taken , temperature raised **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- 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. **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. **Warning**
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. Bathroom
- Basic - Employee personal items stored in or above a food preparation area. Shirts and jeans on bag in a box
- Basic - Food stored on floor. Bulk oil, onions
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Ground beef and pork over popsicles and pasta
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water supply not maintained during peak periods. Shut iff at valve **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Near 3 comp sink
- 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.
- Marked exit/path to marked exit blocked. For reporting purposes only. Wood bar **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Light not functioning. Over reach in cooler
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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8/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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