- No Violations Were Observed
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5/16/2014 | Routine - Food | Call Back - Complied |
- 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. Make table 47° **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham, salami 47 **Warning**
- 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. Cutting/handling Cuban sandwich. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Reach in cooler sliced deli meats next to raw beef/steaks. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tilapia 46° reach in cooler **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cubed pork 46°, steaks 46°, reach in cooler **Warning**
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5/15/2014 | Routine - Food | Warning Issued |
- Basic - Drink containers with screw-top lids stored in undrained ice. Front display**Corrected On-Site**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Empanadas 52° corrective action taken placed in reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over pork **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cuban sandwiches. **Corrected On-Site**
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. pestle and mortar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, chicken, pork. Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden board on end of grill.
- Critical - Observed food stored on floor. tomatoes. Corrected On Site.
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3/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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