- No Violations Were Observed
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.sugar scoop **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.shredded lettuce at 50 d.f. Not time controlled. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48 d.f. At make table **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cheese sauce 90 d.f. **Warning**
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered.salad shells **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Soil residue in food storage containers.large bulk containers
- Intermediate - Spray bottle containing toxic substance not labeled.chemical storage rack
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter not tight fitting
- Basic - Leaking pipe at plumbing fixture.front hws
- Basic - Stored food not covered on shelf. Salad shells **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, cheese @ 54 d.f. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.food debris in trap.
- Intermediate - Hot water not provided/shut off at employee handwash sink.2 hws and bathroom sinks
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.60d.f.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.51 d.f.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.ice scoop holder.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.by 3 sink.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. By 3 compartment sink
- Basic - Build-up of mold-like substance on nonfood-contact surface. On the underside of two front drink dispensers
- Basic - Cutting board has cut marks and is no longer cleanable. All
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Case of lettuce
- Basic - Lime scale build-up inside ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in front reach in cooler
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
- Basic - Single-service articles not stored inverted or protected from contamination. Half size single serve aluminum pans, round black to go container and lids
- Basic - Soil residue build-up on nonfood-contact surface. On can opener holder
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce at front counter
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand sink missing in food preparation room or area.hand sink removed.
- Critical - Handwash sink not accessible for employee use at all times.blocked by boxes.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.sugar scoop.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at glove change.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee wiping forehead with gloved hand.
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7/24/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at a handsink used by food employees.front
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing. Utensil in sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken at steam table. Corrected On Site. Reheated to 165 .
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice in steamtable. Corrected On Site.
- Wet mop not hung to dry.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at m/t at 50 d.f. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.various
- Critical. Vacuum breaker mising at hose bibb.need backflow preventer at mopsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Wet mop not hung to dry.
- Critical. Observed incorrect information on Hotel and Restaurant license. License should read 104 seats. Change record form submitted. Corrected On Site.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food management certification valid
- Critical. Employee training validation
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4/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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