- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cutting board
- 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 - Spray bottle containing toxic substance not labeled.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Directly used drink cup to scoop ice.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- 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. Flour storage container.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler under sandwich make table, front sliding door Reach in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket
- Basic - Wood food-contact surface not properly sealed. Wood board next to stove/storage shelf.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shelled eggs/sliding door Reach in cooler .
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepped items in Reach in cooler, sliding glass door Reach in cooler
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Black Reach in cooler/ front counter.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken.
- Basic - Reuse of ridged single-use container. Pepperocini contain.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Wood under microwave/convection oven, front counter under small Reach in cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Yogurt 56°/ black Reach in cooler/ front counter. Yogurt left in Reach in cooler over night.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 48°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Reach in cooler/biscuit storage container.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Yogurt
- Intermediate - Encrusted, soiled material on slicer.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg salad, tuna salad corrective action taken was to remove phf from Reach in cooler.adjusted thermostat.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter and back kitchen area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food stored above unwashed produce. Ric
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Under cook top .
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Apples **Corrected On-Site**
- 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. Reach in cooler
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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