- Basic - Food storage container/container lid cracked or broken.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles not stored inverted or protected from contamination. Platter containers
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach reached 42°f, cut lettuce 43°f, sliced tomatoes reached 43°f, chicken reached 41°f **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Oven
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Mcflurry inside walkin freezer. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.meatballs and sauce at 124° and 130° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf under prep table stored with food.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. Reachin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.working prep table located next to handsink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves Corrected On Site.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. observed 5 live roaches.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
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