- Basic - Bowl or other container with no handle used to dispense food. Cup stored in cup in the ice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of prep counters
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front door
- Basic - Soil residue build-up on nonfood-contact surface. Reachin cooler prep line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep line
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Cole slaw
- Intermediate - Cutting board(s) stained/soiled. Prep line
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Front kitchen **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Front kitchen
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Back kitchen
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2013 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Refrigerator, building with walk in cooler
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Single-service articles not stored inverted or protected from contamination. To go on shelf near walk in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Bread on prep table, building with walk in cooler **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Tomatoes and head of lettuce, walk in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese at room temperature under 2 hours - placed in freezer for quick chill
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Dated 7/11/13 **Corrected On-Site**
- High Priority - Toxic substance/chemical ( medicine) stored by or with food. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Building with walk in cooler **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Building with walk in cooler **Corrected On-Site**
- 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 - Slicer blade guard soiled with old food debris.
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8/30/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cases of drinks on floor.
- Basic - Food debris accumulated on kitchen floor. Bagels in bags. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bags of bagels.
- Basic - Single-service articles not stored inverted or protected from contamination. Plates In Prep area not inverted.
- Basic - Working containers of food removed from original container not identified by common name. Throughout.
- High Priority - Medicine stored in refrigerator/cooler with food. Yellow fridge has medicine.
- High Priority - Toxic substance/chemical stored by or with food. Observed can of paint on prep table. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Observed seeds from bagels soiled inside frigerator
- 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. Observed cream cheeses, ham, cooked vegetable product all without date markings
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. To go lids on top of toaster , kitchen **Corrected On-Site**
- 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. Individually portioned macaroni salads,front deli style reach in cooler
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. [cooling units in prep area]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. in refrigerators in prep room.
- Observed single-service articles improperly stored. behind counter. Corrected On Site.
- Critical - Observed unlabeled spray bottle. red and white bottle in prep area.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. bagels on top shelf above microwave
- Critical - Displayed food not properly protected from contamination. pitcher of water at coffee area in dining area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 food stored on floor. cooler of ice
- Critical - Observed handwash sink used for purposes other than handwashing. food prep
- Observed ice scoop with handle in contact with ice. in cooler
- Observed old labels stuck to food containers after cleaning. above three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta in display cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut melons in display case
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5/10/2012 | Complaint Full | Warning Issued |
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.....oven in storage room by walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....creamers Corrected On Site...iced
- Critical - Observed slicer used [evidenced by foods on slicer] in storage room by walkin cooler---no handsink installed in this room..inspector advised operator to call plan review.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation...outside storage room---gap under door...and around edges of garage type door.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
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8/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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