- Basic - Bowl or other container with no handle used to dispense food. In chicken base, salt.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind cooking equipment, three compartment sink.
- Basic - Clean equipment stored on floor.clean cutting board stored on floor next to hand wash sink.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink.
- Basic - Food stored in holding unit not covered. Items in upright reach in cooler not cover, fish, chicken, shrimp. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. Couch, boxes, unbagged garbage.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage hallway
- Basic - Old labels stuck to food containers after cleaning. Old stickers on lids.
- Basic - Open dumpster lid.
- Basic - Sanitizing solution not maintained clean. At three compartment sink.
- Basic - Soiled Cardboard used to line nonfood-contact shelves. Under prep table in kitchen.
- High Priority - Employee failed to wash hands before putting on new set of 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. Observed cook prep ready to eat sopes with bare hands after being cooked on grill. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Old droppings next to water heater and behind grill. Operator cleaned at time of inspection.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water shut off. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Dry storage
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **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 - Spray bottle containing toxic substance not labeled. Bleach bottle in bathroom
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12/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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