- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered.rice
- Basic - Hood soiled with accumulated grease.
- Basic - Reuse of single-use number 10 cans.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. White bucket has salt in it per operator
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Water chestnut
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork sausage. Corrective action taken.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - Hood soiled with accumulated grease.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Pressure washer and tools
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Hand sink next to 3 comp sink
- Intermediate - Proof of required state approved employee training not available for some 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.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cornstarch **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook's line
- Basic - Raw animal food stored above unwashed produce. Chicken wings. Walk in cooler.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Box lids used to store chicken/ Walk in freezer.
- Basic - Stored food not covered in walk-in freezer. Chicken.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef skewers, front Reach in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs were at 69°, corrective action taken placed shelled eggs in Walk in cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken/Walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepped items in Walk in cooler.
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3/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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