- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of prep tables **Warning**
- Basic - Ceiling in disrepair. Above the prep area **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Large amount of unused equipment/supplies present. Hallway to restrooms **Warning**
- Basic - Mats and duckboards not removable or easily cleanable. Cookline **Warning**
- Basic - No access to mop sink or curbed cleaning facility provided. Using for storage **Warning**
- Basic - Unnecessary items on the premise. Kitchen area **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated grease. Stove area **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outside the back door **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sandwich press **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water in bottom of reachin cooler **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reachin cooler several items **Warning**
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10/02/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and cooking utensils
- Basic - Soil residue build-up on nonfood-contact surface. Several surface and containers in cookline
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers
- High Priority - License is expired and is more than 60 after expiration date. **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. Rice pork beans and etc reachin cooler
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. utensils
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork roast
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ready to eats reachin cooler
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 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. Milk reachin cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing pork roast
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reachin cooler
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scooping ice with customer cup
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter area
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Hallway
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Kitchen
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Kitchen
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Displayed food not properly protected from contamination. Bread on top of buffet
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area and men's bathroom
- Marked exit/path to marked exit blocked. For reporting purposes only. Hallway
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. Cookline
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork **Corrected On-Site**
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2/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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