- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet area **Corrected On-Site** **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. **Corrected On-Site** **Warning**
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler (right) not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk in reach-in cooler (right) measured 51 degrees fahrenheit.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. center sink on 3 compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen and bathroom
- Critical - Handwash sink not accessible for employee use at all times. blocked by cleaning bottles
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink.3-compartment
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 5-8-12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 5-8-12.
- Observed single-service articles stored without protection from contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed expired Food Manager Certification.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Observed single-service items stored on floor.styrofoam cups
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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11/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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