Bb Bowl And Rolls, 101 N Franklin St Ste C, Tampa, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Clean utensils stored between equipment and wall.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table near cutting board in back kitchen.
- Basic - Food stored on floor. Yellow fin tuna in box near mop sink thawing out.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Mop/service sink in disrepair. Leaking faucet.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen yellowfin tuna in back kitchen near mop sink in box on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Plastic clear container w red lid underneath prep table by mop sink.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice sitting at room temperature near back door.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shelled eggs next to cooked egg rolls. Reach In Cooler in back kitchen.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice scoop near large ice machine.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over boxes on cucumbers. Reach In Cooler in back kitchen area.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rice in hand sink. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Quaternary not Chlorine ppm test strips.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. At mop sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over ready to eat vegetables. **Corrected On-Site**
- 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. Reach in cooler in back kitchen
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. For tilapia.
- Intermediate - Packaged food not labeled as specified by law. Reach in cooler in back kitchen.
|
6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Large Bamboo bowl used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink in front and back kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. Back kitchen area.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice on counter in back kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken under small warmer on front kitchen counter.
- 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. Reach in cooler
- Intermediate - Employee rinsed utensil and dishes in handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Packaged food not labeled as specified by law. Reach in cooler and reach in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
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