- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. Waffle flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50° butter 49° yogurt 49° cream cheese 48° **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Small reach in cooler on buffet line.
- Intermediate - Handwash sink not accessible for employee use at all times. Metal grate stored on top of sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator in back room
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.In cabinet in kitchen
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French toast **Corrected On-Site**
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs on buffet line **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food stored on floor in storage room.
- Critical - No date marking on processed ready to eat foods.
- Critical - No proof of certified food manager.
- Critical - No proof of employee training.
- Critical - Observed soiled mircowave.
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7/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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