- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Operator corrected on site **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink in dish pit
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Buckets 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 45°f iced down eggs and suggested adding to TPCS form. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. On service end and blocked by floor fan on dish pit end **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish pid hand sink being repaired today leaking
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.unused equipment in dry storage needs to be cleaned
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In dry storage
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Butter bottles on hot line
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken next to fish
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table and front hostess line
- Basic - Employee eating in a food preparation or other restricted area. Back table next to banana
- Basic - Employee personal items stored in or above a food preparation area. In dry storage bike and jacket
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action moved to cooler
- High Priority - Toxic substance/chemical improperly stored. Tide next to food dry storage
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by condaments
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11/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(throughout kitchen)
- Basic - Equipment and utensils not properly air-dried - wet nesting.(dish area)
- Basic - Equipment in poor repair.(deli style cooler on cooks line and egg coolers on cooks line unable to maintain temperature control for safety foods at 41°f or below. )
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(on cooks line)
- Basic - Leaking pipe at plumbing fixture.(at hand wash sink across from cooks line next to dish area)
- Basic - No handwashing sign provided at a hand sink used by food employees.(at multiple locations in kitchen)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(on cutting boards and food contact surfaces throughout kitchen)
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Employee drank then went back food prep without hand wash) **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. (In dish area and storage room)
- High Priority - Medicine stored in refrigerator/cooler with food.(in glass door upright reach in cooler on cooks line )
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(liquid and shell eggs in egg coolers on cooks line both at 57°f, eggs moved to working cooler, raw spinach 54°f moved to working cooler, sliced and chopped tomatoes 53°f, sliced cheese 53°f, cubed ham 52°f, sour cream 56°f, cut lettuce 52°f, roasted red peppers 52°f.)
- High Priority - Raw animal food stored over ready-to-eat food.(raw bacon over cooked ham in walk in cooler)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. (Raw frozen hamburger patties over cooked frozen food in reach in freezer on cooks line)
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.(soup in server area at 120°f reheated to 165°f) **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(sliced tomatoes 53°f, sliced cheese 53°f, cubed ham 52°f, sour cream 56°f, chopped lettuce 52°f, roasted red peppers 52°f, all found in deli style reach in cooler on cooks line left in cooler overnight. )
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(egg reach in cooler on cooks line soiled with an accumulation of water. )
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9/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food container. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
- Basic - Hood filter not tightly closed together from automatic fire suppression/exhaust system.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Corrected On-Site**
- Basic - Wall soiled with black debris under dishwashing area.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- 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 - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Repeat Violation**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 11/21/11.
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4/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop on top of machine.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
- Basic - Unnecessary items on the premise. Bicycle in store room.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with no soap.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler) Repeat Violation.
- Critical - Cold water not provided/shut off at employee handwash sink.(2 handsinks)
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.(2 handsinks)
- Light not functioning.(storeroom)
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.(cook line)
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(front)
- Critical - One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(front line) Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(cook line)
- Lights missing the proper shield, sleeve coatings or covers.(cook line and walk in freezer)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5/06/12.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.(cook line)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(sugar - front counter)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line)
- Observed leaking pipe at plumbing fixture.(3 compatrment sink)
- Critical - Observed misalignment of hood suppression system nozzles.(deep fryers) For reporting purposes only.
- Observed nonfood-grade containers used for food storage.(sugar - front counter)
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(eggs, butter, french toast batter)
- Observed single-service articles stored without protection from contamination.(cook line and storeroom)
- Critical - Observed toxic item improperly stored.(sanitizer buckets on counter top at cook line, utensils and food close by)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(cook line and front counterr area)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottle - cook line)
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3/6/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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