- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over fryer
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. In front of beer cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.crab legs
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw beef over raw lobster
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.beans, sauce, au ju, canned mushrooms
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over fish
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef over fish **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta 74°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Comminuted/injected/tenderized meat stored above whole-muscle intact cut of meat. Burger over fish
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination, bucket not dumped
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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10/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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