- Basic - Bowl or other container with no handle used to dispense food. Sugar and rice
- Basic - Clean equipment stored on floor. Pots and pans. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on equipment door handle between uses. Deep fryer, 2 pair
- Basic - Working containers of food removed from original container not identified by common name. Sauces in clear plastic containers in walkin cooler (6)
- Intermediate - Encrusted material on can opener blade.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Even those thought to be empty should be secured.
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef, chicken, shrimp, all 55°F, cookline reachin cooler, iced and moved to nearby working cooler and walkin cooler.
- 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. Cookline cooler, ambient air 55°F service company called by operator.
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Manager has certification at another establishment and will bring to this location upon opening.
- 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 - Walk-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. No potentially hazardous foods at time of inspection, but cooler is running at 50° F. Advised not to stock food until serviced and maintaining temperature of 41°F or below.
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10/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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