- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in dry storage.
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing orange juice **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. At three compartment sink
- Basic - Old food stuck to clean dishware/utensils. Pancake batter on wisk and glass lids
- Basic - Single-service articles not stored inverted or protected from contamination. Coffee lids by machine
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Two thermometers in reach in cooler on buffet line broken with red lines separated
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Waffle batter in reach in cooler in storage room
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. No sign stating that apples have not been washed **Repeat Violation**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.(cases of cereal)
- Basic - Single-service items stored on floor in dry storage area.
- Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet.(no utensil provided at bread case or bagel case on breakfast bar)
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.(apples in breakfast area)
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(in small yogurt coooler in breakfast area)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service items stored on floor.(in storage areas)
- Critical - Prep surface not sanitized after contamination and prior to use.(not using 3 compartment sink correctly, not using sanitizer)
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.(apples on buffet line)
- Critical - Establishment operating without a current Hotel and Restaurant license.(license expired 2-1-12)
- Critical - No conspicuously located thermometer in holding unit.(in small reach in cooler in office area)
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(double door upright reach in cooler in storage area)
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4/12/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination.(apples on buffet line)
- Critical - Hand wash sink lacking proper hand drying provisions.(buffet area)
- Critical - No conspicuously located thermometer in holding unit.(in yogurt cooler in buffet area)
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(small packs of cream cheese on buffet line at 63 degrees f, and waffle batter gave operator information on time as a public health control )
- Observed single-service items stored on floor.(in storage room)
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10/3/2011 | Routine - Food | Warning Issued |
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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4/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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