- No Violations Were Observed
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09/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reach-in cooler gasket torn/in disrepair. Servers
- Basic - Soiled reach-in cooler gaskets. Servers
- 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. Ham, cheese, pork sausage,
- Intermediate - Equipment drain line draining into handwash sink. Servers
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1employee trained, all others still expired
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6/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen
- Basic - Food stored on floor. Oil
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reach-in cooler gasket torn/in disrepair. Servers
- Basic - Reuse of ridged single-use container. Dressing containers
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets. Servers
- Basic - Stored food not covered in walk-in cooler.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- 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.
- Intermediate - Equipment drain line draining into handwash sink. Servers
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. 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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4/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door
- Basic - Floors not maintained smooth and durable. Finish peeling in kitchen area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 101° water by stove
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- 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. server picked up roll with bare hands
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Easy off near saut pans
- Intermediate - Equipment drain line draining into handwash sink. Servers area
- 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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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Large amount of unused equipment/supplies present. Outside back door
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Eggs
- Basic - Reach-in cooler gasket torn/in disrepair. Servers
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Bottles and bulk containers
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- 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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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. bar glasses on absorbent napkins
- Critical - Cold holding left 2 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures. circiut breaker popped
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed cloth used as a food-contact surface. in rice, under cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over pickles
- Critical - Observed soiled reach-in cooler gaskets. servers
- Critical - Observed uncovered food in holding unit/dry storage area. walkin
- Critical - Outer openings not protected with self-closing doors.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training
- Observed clean equipment stored on floor.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin unplugged ; corrective action taken
- Critical - Outer openings not protected with self-closing doors.
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5/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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