Ciro's Speakeasy & Supper Club, 2109 Bayshore Blvd, Tampa, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach in cooler
- Basic - Bottles containing a food product not labeled. On cooksline.
- Basic - Bowl or other container with no handle used to dispense food. Large clear plastic container with blue lid on cooksline.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor area(s) covered with standing water. On cooksline near reach in cooler by hand sink.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield damaged/in disrepair. No lighting in dish machine and ice machine area. On cooksline.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front bar area.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler. Near side door closest to bathroom.
- Basic - Reach-in cooler gasket torn/in disrepair. Near ice machine.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles not stored inverted or protected from contamination. Plates top shelf on cooksline n
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Large clear container with blue lid on cooksline.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter of cooksline.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cooksline prep table.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Reach in cooler oysters.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front Bar area.
- Intermediate - No soap provided at handwash sink. Cooksline and front bar 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. Reach in cooler
|
6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
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