- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Equipment and utensils not properly air-dried. metal containers in dishwashing area
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter area Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler , kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. dishwashing area/kitchen Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in walk in cooler
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. walk in cooler
- Critical - Observed food stored on floor. walk in freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles stored without protection from contamination. to-go containers not inverted, outside storage shed
- Critical - Observed soiled reach-in cooler gaskets. dessert room
- Critical - Observed unlabeled spray bottle. near 3 compartment sink - kitchen
|
10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. outside storage room
- Equipment and utensils not properly air-dried. metal pans in dishwashing area
- Critical - Observed food stored on floor. walk in freezer , bakery area
- Critical - Observed handwash sink used for purposes other than handwashing. pitcher and utensils in handsink , front counter area Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at steam table Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. near back exit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter at 60 degrees under 2 hours on ice Corrected On Site. placed in smaller containers surrounded by ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs at 53 degrees under 2 hours Corrected On Site. placed in smaller container and surrounded by ice, remaining portion placed in walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping buckets Corrected On Site.
- Observed single-service articles stored without protection from contamination. to-go containers on shelf, kitchen Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. container of bread top shelf, kitchen Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna walk in cooler
|
2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken , potatoes , pasta, walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken ,chicken salad , egg salad, cheese , salmon at 45/48 degrees over four hours Corrected On Site. stop sale
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, potato salad, shrimp, cheese under 2.5 hours at 48/50 degrees Corrected On Site. surrounded foods by ice at reachin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef , chicken moved to inside walkin cooler
- Critical. Observed food being cooled by nonapproved method. covered, stacked and in large containers of potatoe salad in walk in cooler
- Critical. Observed food being cooled by nonapproved method.covered sauces at 104 degrees for 1 hour walkin cooler outside Corrected On Site. uncovered and moved to inside walkin cooler
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. covered potato salad at 44/45 degrees, overnight walkin cooler Corrected On Site. stop sale
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler across from cookline
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on handle of cooking equipment next to trashcan Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee cutting cucumbers Corrected On Site. employee put gloves
- Observed employees with no hair restraint.
- Observed walk-in cooler gasket torn/in disrepair.outside
- Equipment and utensils not properly air-dried.plastic containers on shelf in dishwashing area
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.to go containers at cookline shelf not inverted
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. employee disposing mopwater on ground
- Critical. No handwashing sign provided at a handsink used by food employees. dishwashing area
- Critical. Observed live flies in kitchen.
- Observed floor area(s) covered with standing water. walk in cooler outside
|
9/7/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. stuffed peppers, walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. pastries, walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. boxes of pastries, walkin freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled container in orzo, front counter area Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler by kitchen entryway
- Observed nonfood-contact equipment in poor repair, broken door knob to outside mopsink area
- Critical. Observed interior of microwave soiled. pastry prep area
- Critical. Observed handwash aids at a non-handwash sink. 3 compartment sink in kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. front beverage area Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. pastry prep area
- Carbon dioxide/helium tanks not adequately secured. dry storage area
|
6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- 18 preflushed ,scraped,soaked
- 24 storage of clean equipment , utensils
|
3/1/2010 | Routine - Food | Call Back - Complied |
- Pre-flushed, scraped, soaked
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Lighting provided as required. Fixtures shielded
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
|
1/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
|
12/22/2009 | Complaint Partial | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. breakfast menus
- Critical. No conspicuously located thermometer in holding unit. reachin cooler at cookline
- Critical. Observed uncovered food in holding unit/dry storage area. bread , walkin freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled cup in bulk sugar, center prep table,dessert prep area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled container in vegetables, front counter Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives in between reachin cooler and steam table Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Observed old labels stuck to food containers after cleaning. throughout kitchen
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried. coontainers on shelf, dishwashing area
- Observed single-service items stored on floor. outside storage room
- Critical. Vacuum breaker missing at hose bibb. mopsink , kitchen
- Critical. Handwash sink not accessible for employee use at all times. tray in front of handsink , front kitchen Corrected On Site.
- Observed unnecessary items stored in garbage enclosure. broken chair, unused mats
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler
- Critical. Observed unlabeled spray bottle. hanging by handsink , dishwashing area
- Critical. Observed unlabeled spray bottle. under handsink in dessert prep area
- Carbon dioxide/helium tanks not adequately secured. dry storage
- Critical. Observed expired Food Manager Certification.
- Critical. No proof of current 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
|
11/6/2009 | Routine - Food | Warning Issued |
| No report available. | 6/16/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Complaint Full | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Lucky Dill Deli, 2800 Alt 19, Palm Harbor, FL »