Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Basic - Single-service articles not stored inverted or protected from contamination. White round containers
Basic - Wall in disrepair. In dish wash area
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50°* **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In pizza prep area
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No soap provided at handwash sink. In three comp sink 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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