- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dishes cracked/chipped.
- Basic - Equipment in poor repair.
- Basic - Hole in wall.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles improperly stored.
- Basic - Wall tile in kitchen missing
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- 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 being blocked by garbage can. Equipment
- 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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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. By dish machine
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Counter top tiles missing at beverage station.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food with mold-like growth. Cheese disposed **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Handwash sink not accessible for employee use at all times.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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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6/12/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side door
- Intermediate - Handwash sink used for purposes other than handwashing.
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1/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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