- Basic - Cutting board has cut marks and is no longer cleanable. At make station beside 3 comp sink.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Handwash supplies at mop sink. Advised Leon to keep mop sink available for waste water or utility use. Designated handsink is on cooks line. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in top of mop bucket. Needs to be properly hung to dry.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid and ortho home defense on premises.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw injected pork roast (155°) over raw shelled eggs (145°) moved pork to bottom shelf of different cooler. **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Bacon and sausage cooked on site, no hood system in place on cooks line.
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic lids under handsink on floor.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in 87° water on cooks line.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open at time of inspection.
- High Priority - Live, small flying insects in food preparation area. 3 flies in kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties 110°, sausage links 118°. Reheated to 165° **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back door. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By back door. **Corrected On-Site**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Bacon and sausage cooked on site, no hood system in place on cooks line.
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6/4/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in coolers and reach in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. All sinks.
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12/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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