- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Food stored on floor. Cases of coffee
- Basic - Reuse of single-service articles. Aluminum pan and lid in dish strainer **Corrected On-Site**
- Basic - Trash receptacles not provided where needed in establishment. Kitchen
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons and knifes
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under 3-compartment sink
- High Priority - Displayed food not properly protected from contamination. Shredded cheese
- High Priority - Live, small flying insects in food preparation area and dining area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut fruits Corrective action taken.
- High Priority - Stop Sale issued due to adulteration of food product. Cut fruits and yogurt
- 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. Sausage from 9/3/14
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon for scrambled eggs
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/15/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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4/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Juice glasses. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen area. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and cereal bowls. **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Portion controlled butter and cream cheese. 67° and 66° **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Open case of apples stored on top of case of bleach. **Warning**
- 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. Sausage links, cubed potatoes/Reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples **Corrected On-Site** **Warning**
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1/14/2014 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Cover for cut fruit on buffet.
- Basic - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. On top of dish machine, comes in contact with clean utensils.
- 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. Sausage gravy.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Apples/buffet not wrapped or protected.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. portioned cream cheese.
- Critical - Observed toxic item stored by utensils. counter/kitchen sink .
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-service items stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided. This violation must be corrected by : 3/25/2012.
- Observed employee with no hair restraint. Corrected On Site.
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1/25/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing. Corrected On Site.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Observed employee with no hair restraint.
- Wet mop not hung to dry. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-service articles improperly stored. plastic knives Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine....need quaternary strips test
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter 60F.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup used to dispense granola
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Critical. Observed food stored on floor. batter
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed bulk milk dispenser with dispensing tube improperly cut. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed single-service articles stored without protection from contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. spray bottle Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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6/25/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. refrigerator
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service items stored on floor.
- Observed single-service articles stored without protection from contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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1/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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