- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Live flies in kitchen.
- High Priority - Presence of insects, rodents, or other pests. Small ants by door
- Intermediate - Encrusted, soiled material on slicer.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Presence of insects, rodents, or other pests. Ants
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Coffee cup
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Presence of insects, rodents, or other pests. Ants
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork
- Intermediate - Slicer blade guard soiled with old food debris.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed soiled dry wiping cloth in use.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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1/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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