- Basic - Clean equipment stored on floor. Clean cutting board
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over 3 comp sink area
- Basic - Single-service articles not stored inverted or protected from contamination. Large party tray lids
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not workin 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.
- High Priority - Nonfood-grade lubricant in use on food-contact surfaces. WD- 40
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back employee Hand wash sink
- 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 - Spray bottle containing toxic substance not labeled.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Over mop sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. At back prep area
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Spatula under food press
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over 3 comp sink area
- Basic - Single-service articles not stored inverted or protected from contamination. Large party tray lids not inverted
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk in cooler not working
- 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 cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than hand washing, plastic food wrap stored in sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded lettuce , open container of liquid eggs and sliced tomatoes .
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over 3 comp sink area
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Front area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing. Box of Saran Wrap stored on sink
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. In front area
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler.
- Basic - Food stored on floor.in walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over 3 comp sink area
- Basic - Single-service articles not stored inverted or protected from contamination. Clear containers not inverted
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Meat balls **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back employee hand wash sink
- 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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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walkin cooler
- Basic - Light not working in walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination.at front prep area
- 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 - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with food.
- 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 - Spray bottle containing toxic substance not labeled.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. back employee handsink .
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walkin cooler .
- Observed personal care item stored with food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. sliced cold cuts and cheeses.
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9/11/2012 | 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. Wash hands every time you change gloves. Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked large boxx.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. container of pickles, walkin cooler floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chilie , potatoe soup , walkin cooler .
- Observed single-service articles stored without protection from contamination. at prep area.
- Critical - Observed toxic item stored in food preparation area. windex
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- Critical - Hand wash sink lacking proper hand drying provisions. in back prep area.
- Lights missing the proper shield, sleeve coatings or covers. over chip boxes.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cold cuts, walk in cooler .
- Critical - Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/18/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
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8/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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