- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Salt. **Corrected On-Site**
- 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. Reach in cooler at cook line. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Food stored in ice used for drinks. Ice discarded. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard lid - cleaned tomatoes. **Corrected On-Site**
- Intermediate - Coating peeling on racks in the reach-in cooler. Cook line.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Dish washing area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. Dish washing area.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair. Hot hold unit.
- Basic - Ice buildup in reach-in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ice machine area.
- Basic - Stored food not covered in reach in freezer. Ice cream.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Spinach. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler racks.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Behind cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice buildup in reach-in freezer. Cook line.
- Basic - One small reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cook line. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 1 small reach in at cook line.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - One dented can present. **Corrected On-Site**
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Across ice machine.
- Basic - Wall soiled with grease/food debris. Behind cook line.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- Intermediate - Cold water not provided/shut off at employee handwash sink. 1 handsink at bar. **Repeat Violation**
- 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. Milk.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cold water not provided/shut off at employee handwash sink.(1 hand sink at bar)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.(kitchen ice machine area)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line) Corrected On Site.
- Observed leaking pipe at plumbing fixture.(sink at dish washing area, in the process of fixing)
- Observed old labels stuck to food containers after cleaning. Repeat Violation. Corrected On Site.
- Observed storage containers in poor repair. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.(cook line) Corrected On Site.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed food storage containers in poor repair.
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed single-service articles stored without protection from contamination.(cook line) Repeat Violation. Corrected On Site.
- Observed soiled reach in cooler gaskets.(cook line)
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(cook line)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - No conspicuously located thermometer in holding unit.(some reach in coolers at cook line)
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(butter at 55 degrees) Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(across ice machine)
- Critical - Observed unlabeled spray bottle.(cook line)
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.(walk in freezer) Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line) Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.(cook line) Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer) Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Repeat Violation.
- Ceiling tile missing.(dish washing area)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No conspicuously located thermometer in holding unit. (reach in at hallway)
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.4
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed leaking pipe at plumbing fixture.(mop sink)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer)
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk)
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in freezer and dried chili)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing sanitizing solution less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee wearing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.3
- Critical. Food-contact surfaces not cleaned after being contaminationed.(clipboards on in use cutting board) Corrected On Site.
- Observed single-service articles stored without protection from contamination.(across ice machine)
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.(1) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Repeat Violation. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(for taco chips) Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Repeat Violation. Corrected On Site.
- Critical. Observed employee changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation area or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.(cook line)
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws)
- Observed single-service articles stored without protection from contamination.(cook line) Corrected On Site.
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Critical. No handwashing sign provided at a handsink used by food employees.(men)
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.(white fish for Ceviche)
- Critical. Observed food stored in ice used for drinks.(bottled drink) Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in freezer)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.(for taco chips)
- Plumbing system in disrepair.(faucet at cook line)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning return air covers.
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3/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cantina Laredo #197, 2000 Piazza Ave Bld 4 Ste 170, Wesley Chapel, FL »