- Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of rack Cardboard to be changed daily
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. gas range burners
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Arlie in oil on prep table 78° Corrective action taken: moved into prep table
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. (Scented bleach used at 3 compartment sink)
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. (Half and half)
- Intermediate - Spray bottle containing toxic substance not labeled. (Blue liquid at prep counter next to condiment packets)
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. At Pizza prep table
- Basic - Equipment and utensils not sanitized after washing and rinsing **Corrected On-Site**
- Basic - Food stored on floor. Opened bag of flour **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon inside container of ricotta cheese **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom, front of house
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items. Covered with porous gauze bandage only.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as control implemented for pizza by slice, marked on white board , paperwork issued **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on hood filters.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw ground beef. **Corrected On-Site**
- Basic - Soil residue build-up on fan blowing over clean dish sink.
- Basic - Squueze bottle containing a food product not labeled.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged. Raw chicken. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink in back of kitchen for repairs.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
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