- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store cases of single-service items off the floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave damp-wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is originally opened.
|
1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Invert plastic plates in dry storage. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is originally opened.
|
9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is originally opened.
|
5/10/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Discard any unused portion of milk and waffle mix, set out on the counter, at the end of breakfast each morning.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is originally opened. **Corrected On-Site**
|
2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
|
8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Food Manager Certification not from approved provider. Serve Safe is no longer an approved Food Manager. Contact 866 372 7233 to obtain an approved certificate.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are placed in the container.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wet-wiping cloths in sanitizing buckets between uses. Corrected On Site.
|
4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open containers of milk need to be labeled with a 7-day-date label. Corrected On Site.
|
11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dirt on nonfood-contact surface. Clean the handwashing sink in the food-prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs, on the countertop, are greater than 41 F.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Put out only a few hardboiled eggs at a time. Discard aby unserved eggs at the end of four hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open containers of milk must be marked with a 7-day-date label. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
|
9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open milk and orange juice containers must be marked with 7-day-date labels. Corrected On Site.
|
5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item. Corrected On Site.
|
12/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(Milk)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in ceiling.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed personal care item stored with food.
- 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. Pro This violation must be corrected by : 10/24/10.
|
8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions./ kitchen
- Ceiling tile missing./ kitchen area.
- Light not functioning./kitchen.
- Critical. Observed toxic item stored by food./ sanitizer spray bottle stored next to food/kitchen.
- Critical. Observed toxic item stored by utensils./stored next to clean dishes on dish cart.
|
3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
|
12/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ juice ,bread,muffins / dated for 7 days in reachin.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed single-service items stored on floor./ white foam cups Corrected On Site.
|
9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Laquinta, 4315 Lakeland Park Dr, Lakeland, FL »