Basic - Bathroom door not self-closing. Employee's
Basic - Bowl or other container with no handle used to dispense food.
Basic - Cardboard used to line nonfood-contact shelves.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In dining room, all discarded. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
07/17/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Food stored on floor. Potatoes
Basic - Old labels stuck to food containers after cleaning.
Basic - Open dumpster lid.
Basic - Single-service items stored on floor.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
High Priority - Toxic substance/chemical stored by or with food.
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