- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating while preparing food.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Wait station near salad cooler
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Degreaser next to cuban bread and over tortilla **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Repeat Violation**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of beef in freezer, potatoes for chips in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Paper towel used as liner for food container.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Wait station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep line
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bread crumbs **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk bread crumbs **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. , case in freezer
- 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.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bulk pepperocini
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bulk sugar in storage room
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing., dump sink at bar and towel storage at bar
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Baskets near cookline.
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes on plates near cookline.
- Basic - Food stored on floor. Onions.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 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 - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. In bar area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, utensils not facing same direction, spoons
- 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 - Employee eating in a food preparation or other restricted area, sandwich
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, at front wait station
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, fish
- Basic - Soil residue build-up on nonfood-contact surface on ice machine lip
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored, on shelf over slicer
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Toxic substance/chemical stored by or with food, on prep table near slicer
- Intermediate - Bi mixer soiled with old food debris.
- Intermediate - Cutting board(s) stained/soiled, chipped
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by cart
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bar area
- Intermediate - Ice scoop stored on top of ice machine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, olive butter, flan
- Intermediate - Soda gun and holster soiled.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab mix (56F), black beans (62F), pork dripping (47F), and caldo soup (50F) in the walk-in cooler. All product was cooked yesterday and placed in the walk-in cooler in large plastic containers covered. See stop sale notice.
- Lights missing the proper shield, sleeve coatings or covers - above clean dishes.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Observed cooked food being cooled in large plastic containers covered.
- Observed utensils (knives) stored in crevices between equipment.
- 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 |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Eye round roast (beef) in the walk-in cooler measured 50F. Product was cooked and placed in the cooler last night per manager. See stop sale notice. Product discarded by staff.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Observed using ServSafe for employee training.
- Lights missing the proper shield, sleeve coatings or covers - above clean dishes.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half on ice at waitress station measured 66F. Product discarded by staff.
- Observed utensils stored in crevices between equipment - knife stored between crevices of make table refrigerator.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed broken thermometer in make table refrigerator.
- Critical - No conspicuously located thermometer in holding unit. Pastry cooler in dining room.
- Critical - No handwashing sign provided at a handsink used by food employees - kitchen (across from make table refrigerator).
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid egg measured 82F, pancake batter measured 77F, and half and half in waitress station measured 64F. All products placed in working coolers to control temperature.
- Critical - Observed small flying insects on dry food storage shelf.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Reheated products on steam table measured 78F, 89F, 104, etc. All products re-heated to 165F. Corrected On Site. Steam table temperature adjusted to control temperature of product. Steam table water measured 126F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beef and chicken in walk-in cooler not date marked.
- Wet mop not hung to dry.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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4/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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