- Basic - Food stored in a location that is exposed to splash/dust. Ice bin by hand wash sink.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ready to eat foods.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- 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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Eggs above RTE food.
- Food stored on floor.
- Wet nesting.
- Wiping clothes not in sanitizing solution.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - 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**
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7/12/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live flies in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 - Soil residue in food storage containers.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.
- Observed hole in ceiling. prep line in front
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. fans
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed garbage can lid open.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. reachin cooler
- Lights missing the proper shield, sleeve coatings or covers. dry storage area
- Critical - No conspicuously located thermometer in holding unit. upright reachin cooler
- Observed nonfood-grade containers used for food storage. black garbage bag used in cooler to hold ice
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint.
- Observed floor and wall junctures not coved.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed garbage can lid open.
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed worn, torn and/or soiled floors/carpeting.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed live flies in kitchen.
- Critical. Observed toxic item improperly stored.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed incorrect information on Hotel and Restaurant license.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
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