- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with handle, in the dry-rice-storage bin.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store all containers of food, off the floor, in the walk-in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Invert the plates, at the buffet lines, to protect them against potential contamination.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store meat cleavers in the cracks between equipment; store them on a clean, dry surface.
- Basic - Hood soiled with accumulated grease. Clean the grease,from the hood and hood filters, in the kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoop in standing water. Store the ice scoop on a clean, dry surface; or in the rice, with the handle extending above the rice.
- Basic - Water leaking from faucet/faucet handle. Replace the missing faucet handle, at the hand-washing sink on the cook line; and replace the stripped faucets, at the hand-washing sink in the dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label fried fish, sushi rolls, and cut fruits with four-hour-time labels. Discard any unserved portions at the end of four hours.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Store meats on one side of the walk-in cooler, and fruits and vegetables on the other side.
- High Priority - Raw animal food stored over ready-to-eat food. Do not store raw chicken above raw vegetables in the walk-in cooler. Raw fruits and vegetables on top shelves, cooked foods on middle shelves, and raw meats on bottom shelves.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of the "Employee Restriction" handout.
- 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. Provided copy of the "Big Five" handout.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide towels, at the hand-washing sink, in the dishwashing area.
- Intermediate - No soap provided at handwash sink. Provide soap, at the hand-washing sink, in the dishwashing 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. Label repackaged, refrigerated foods (in the walk-in cooler) with the dates they are originally repackaged.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.soda macjphine
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.cell phone
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoop
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Soil residue build-up on nonfood-contact surface.hot water tank
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Raw animal food stored over cooked food.raw eggs over cooked shrimp **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found.one live roach noted
- High Priority - Rodent activity present as evidenced by rodent droppings found.behind hot water tank
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal drainer in sink **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Estern Buffet, 1707 James Redman Pkwy #g, Plant City, FL »