- Basic - Build-up of mold-like substance on nonfood-contact surface. Hand wash sinks at bars
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler at cook's line
- 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.
- Basic - Food stored on floor in walk in cooler
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in freezer floor soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. >200 ppm chlorine
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Chili and queso
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken i er shell eggs and raw ground beef
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 0 ppm chlorine ware washer, service man called
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
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07/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Door missing from bar cooler, replaced with cardboard and baking sheet
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Over cook top and grill
- Basic - Food stored on floor. Cases if wTer and bag in a box soft drinks
- Basic - Hole in ceiling. In kitchen tile for pipes
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Storage of tools on shelf above or with food. On bag in a box
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and raw chicken over cooked food and raw vegetables.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/14/2014 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Leaking pipe at plumbing fixture. At hand wash sink at cooks line
- Basic - Light not functioning.2 in kitchen
- Basic - Nonfood-contact equipment in poor repair.cooler door off, covered with card biard and baking sheet
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.beef
- Basic - Water draining onto floor surface.cooks line near cook top
- Basic - Water leaking from faucet/faucet handle. Hand wash sink
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- 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 - 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.
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4/9/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Door missing from bar cooler, replaced with cardboard and baking sheet
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Over cook top and grill
- Basic - Floor area(s) covered with standing water. Under cook top
- Basic - Food stored on floor. Cases if wTer and bag in a box soft drinks
- Basic - Hole in ceiling. In kitchen tile for pipes
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of tools on shelf above or with food. On bag in a box
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and raw chicken over cooked food and raw vegetables.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher and towels
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- 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.
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3/12/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Green Iguana Bar & Grill, 2016 Town Center Blvd, Brandon, FL »