- Basic - Working containers of food removed from original container not identified by common name. Large plastic container in back kitchen.
- High Priority - Raw animal food stored next ready-to-eat food in reach-in cooler. Raw eggs next to dairy product - glass 2 door Reach In Cooler
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In large container under prep table across from Dishmachine
- Basic - Ceiling soiled with accumulated dust.
- Basic - Light shield damaged/in disrepair. Out over Dishmachine.
- Basic - Working containers of food removed from original container not identified by common name. Under prep table near Dishmachine
- 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. Reach in cooler cheeses.
- Intermediate - No soap provided at handwash sink. On cooksline
- Intermediate - Packaged food not labeled as specified by law. Reach in cooler.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On cooksline
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near dish machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Near reach in cooler prep table. At room temperature.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Near stove. Raw chicken behind ready to eat vegetables. **Corrected On-Site**
- 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. Reach in cooler both near cooksline.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Near prep line. White bucket.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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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2/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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