- Basic - Duct tape used to repair nonfood-contact surface. On shelving
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC vent covers missing
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Required employee training expired 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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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Air conditioning vent cover missing.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Single-service articles not stored inverted or protected from contamination. Above reach in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Stored food not covered in reach in freezer.
- Basic - Unpackaged food stored on kitchen shelf. Bread.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with 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.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil.
- Basic - Employee beverage container on a food container.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Grits.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored in ice used for drinks.(inside ice machine)
- Critical - Observed unlabeled spray bottle.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(1)
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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 single-service articles stored without protection from contamination.
- Critical - Working containers of food removed from original container not identified by common name.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(front)
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(eggs)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(eggs)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(front)
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed single-service articles stored without protection from contamination.(plastic utensils - front)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles - cook line)
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(front reach in)
- Critical. No conspicuously located thermometer in holding unit.(rear reach in)
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(chest freezer)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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1/6/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical 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. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee wearing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer.(sanitizer buckets)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Observed single-service articles stored without protection from contamination.(kitchen shelves)
- Critical. Handwash sink not accessible for employee use at all times.(kitchen)
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
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