- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic ceiling tiles in kitchen/prep area.
- Basic - Food stored on floor. Pineapple juice.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad, rice, oxtails, chicken, potato pie.
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09/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic ceiling tiles in kitchen/prep area.
- 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.
- Basic - Food stored on floor. Pineapple juice.
- Basic - Single-service items stored on floor. White foam Togo containers.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47 ° F, reach in cooler, corrective action taken placed in reach in cooler at front counter.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Potato pie 51 ° F, reach in cooler, corrective action taken placed in reach in cooler in front.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Oxtails 82 °, cooked cubed beef 62 ° F, storage containers on prep table, corrective action taken placed into pot and placed on stove to reheat/cook.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Orange Home Depot buckets, bulk sugar, flour. Container with salmon,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 52 ° F, reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over rice and cooked chicken front reach in cooler, shelled eggs back reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Gallon container. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad, rice, oxtails, chicken, potato pie.
- Intermediate - Spray bottle containing toxic substance not labeled. At 3 Compartment sink.
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving
- Basic - Case/container/bag of food stored on floor in kitchen. Shortening
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles
- Basic - Ceiling tile in disrepair. Broken acoustic tile
- Basic - Cutting board has cut marks and is no longer cleanable. Thrown away **Corrected On-Site**
- Basic - Floor tiles missing. By front counter
- Basic - Garbage on the ground and/or pad around outside trash can
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Barewood by front counter
- Basic - Outside trash can overflowing with garbage.
- Basic - Storage of tools on shelf above or with food. Tools by vegetable oil
- Basic - Wall soiled with accumulated food debris. By chest freezer
- High Priority - Fish/Molluscan shellfish/crab recreationally caught offered for sale or service. See stop sale.
- High Priority - Stop Sale issued due to food originating from an unapproved source. Fish
- 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. Sour cream
- Intermediate - Cutting board(s) stained **Corrected On-Site**
- 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. Kitchen
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/25/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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