Ihop 36-096, 5427 14th Street West, Bradenton, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Attached equipment soiled with accumulated grease. Entire cookline
- Basic - Duct tape used to repair nonfood-contact surface. Top of reaching cooler at cookline
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Top of cook line reaching cooler falling apart.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Objectionable odors in bathroom.
- Basic - Shelf under preparation table soiled with food debris. Cook line area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut vegetables, cold cuts, items for omelettes 50-55°F, manager put on ice bath and will use nearby coolers. Small reachin cooler at end of cook line.
- High Priority - Produce with mold-like growth. Rotten bananas walkin cooler, discarded by manager. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small reaching at end of cook line, ambient air 55°F. Establishment to use nearby cooler or ice bath until this unit is repaired.
|
10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Also electric wires covered with duct tape are very greasy and dusty (cookline)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic takeout containers.
- Basic - Wall in disrepair behind 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage 115°F, ham 120°F cookline
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
5/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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