- Basic - Bathroom door not self-closing.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees.bathroom
- 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 - 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 not accessible for employee use due to items stored in the sink. Plastic bowls
- 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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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.onions
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. blocked with plastic lids,pails
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shell eggs -on bottom shelf behind reachin coolers - heat from coolers compressor blowing on eggs
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all food heldover 24hrs needs to be date marked
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).raw shell eggs -
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.blocked with utensils
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. tin foil togo trays
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/23/2011 | 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. all dishes prepared need date marking
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- 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. they have 60days to get training
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1/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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