- Basic - Observed: No copy of latest inspection report available. **Warning** Priority: Basic
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2/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Hood fans soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Rehydrating noodles). (Relocated to reach in cooler)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Some Hot table items. Spring rolls, dumplings, commercially precooked chicken strips). Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. (Raw chicken over cut, cleaned vegetables. **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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For spring rolls, dumplings and chicken strips in hot table)
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2/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Current Hotel and Restaurant license not displayed. Contact Tallahassee for duplicate. Operator brought license to unit **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above grill. **Warning** Priority: Basic
- Basic - Observed: No copy of latest inspection report available. **Warning** Priority: Basic
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Basic - Observed: Standing water in handwash sink/ handwash sink draining very slowly. **Corrected On-Site** **Warning** Priority: Basic
- High Priority - Observed: Toxic substance/chemical stored by or with food. Medicine stored above front line station. **Warning** Priority: High Priority
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11/2/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.( ceiling fans)
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( small reachin)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.( noodles in crock pot) **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[steamtable]
- Critical - Manager lacking proof of Food Manager Certification.[new owner]
- Nonfood-contact equipment not designed and constructed in a durable manner.[cloth sheet covering]
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3compartment sink Corrected On Site.
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[all items on steam table] Corrected On Site.
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11/10/2012 | Routine - Food | Inspection Completed - No Further Action |
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