- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on storage shelves.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in reach in cooler.
- Basic - Ice buildup in reach-in freezer.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen shelves.
- Basic - Stored food not covered in reach-in freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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.
- High Priority - Raw pork cold held at greater than 41 degrees Fahrenheit. Moved to reach in freezer. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - 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.
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. For dressing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice buildup in reach-in freezer and cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken.
- 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.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Light not functioning.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.fryer and grill.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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