- Basic - Carbon dioxide/helium tanks not adequately secured. Bar area near hand sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Duck fat. Walk in cooler **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler near back door draining water.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Bakery and main kitchen area.
- Basic - Food not stored at least 6 inches off of the floor. Large plastic container in bakery area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Working containers of food removed from original container not identified by common name. Large plastic container in bakery room.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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6/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Back kitchen area. **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooksline. **Repeat Violation** **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. At bar area **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Baked prep area. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On cooksline. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. On cooksline **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. In the baked prep area filled pitcher of water for private dining area. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in the bake prep room. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added new bake shop prep area. **Warning**
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4/10/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old labels on containers.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Shelf bear bar area
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dish storage rack near bar area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers.
- Basic - Single-service articles not stored inverted or protected from contamination. Plates on cooksline.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area.
- 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. White large containers on dry storage room.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. On top of shelf near dish machine.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over ready to eat foods in cooler near ice machine. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 qts of oil and garlic.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cooksline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. For sorbet
- Basic - Silverware/utensils stored upright with the food-contact surface up. On service line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. Cooked sliced seasoned potatoes.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and dish machine racks.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Duck fat Walk in cooler at 51°.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed handwash sink used for purposes other than handwashing. Large amount of Ice in Handsink
- Observed nonfood-contact equipment in poor repair. On cooksline
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
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12/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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