- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Behind ice machine
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Drill on shelf , dry storeroom **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - floor drain soiled with accumulated black debris in dishwashing area.
- Basic - walk-in freezer floor soiled. Under rack
- High Priority - Food with mold-like growth. Walk in cooler: 2 individual lemons, corrective action taken: discarded during inspection , remainder of lemons removed from corrugated shipping box, washed and stored in clean, sanitized plastic bin
- High Priority - Raw animal food stored over cooked food. Raw shell eggs above cooked turkey, 2 door cooler in hallway, it s moved to proper locations **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple items, walk in cooler: Cooked rice, cooked turkey Corrective action taken: items uncovered to allow for rapid cooling
- Intermediate - Soil residue in food storage containers. Bulk ingredient bins, bakery area
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08/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under flattop grill
- Basic - Ceiling in disrepair. Ceiling tile damaged due to roof leak, dishwashing area Corrective action taken: utensils removed from area
- Basic - Condensation or other drainage not disposed of according to law. Dripping water from compressor forming ice , walk in freezer
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Under damaged ceiling tile, dishwashing area Utensils moved from area, washed and sanitized in dishmachine **Corrected On-Site**
- Basic - Interior of proofing box has accumulation of food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bakery / prep area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Minute maid juice dispenser
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple locations: Chill drawers under flattop grill , wait station
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. To prevent cross contamination employees shall use guest restrooms ( have hand washing sign) until restrooms are clean
- Basic - Working containers of food removed from original container not identified by common name.water
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Au jus cooling since previous day at 50 ° f- see stop sale
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter in kitchen at 66° f- corrective action back in reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food.Raw eggs over ready to eat in reach in cooler **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Au jus cooling since previous day at 50° f- manager discarded-
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. By dry storage - **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employees restrooms **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Employees restrooms **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Two door up right Reach in cooler next to walk in cooler ( ascend) not holding temperature. Items moved to walk in cooler.
- Basic - Faucet/handle broken at plumbing fixture. At men's restroom.
- Basic - Floor tiles cracked, broken or in disrepair. Near dish room
- Basic - Hole in ceiling. Above dish machine.
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep station
- Basic - Missing drain plug at dumpster.
- Basic - Old labels stuck to food containers after cleaning. On dish rack in dish room.
- Basic - Silverware/utensils dried with a towel/cloth. Employee dried utensil on apron.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 44°F will use time as public health.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham45°F will use time as public health.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw pork. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found in dish room. Operator killed at time of inspection.
- Intermediate - Handwash sink not accessible for employee use at all times. cart in front **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near prep station
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Turkey not properly date marked. Made today and marked Friday.
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture at dish area hand wash sink. Water flows onto the ground.
- Basic - No handwashing sign provided at multiple hand sinks used by food employees. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs at 48?F at cookline from 10am delivery. by icing egg container for quick chill. Walk in cooler stock of eggs moved to freezer temporarily for quick chill. **Corrected On-Site**
- Intermediate - Accumulation of food debris in dipper well at prep line. Dipper well is turned off, not in service, but is soiled from previous day. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish wash area. **Corrected On-Site**
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4/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In break area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50 ppm **Corrected On-Site**
- No Heimlich maneuver sign posted.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.insides of doors
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Tops of shells and microwave oven on cooks line
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Non handled scoop in cheese in salad prep area
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream in service area cooler 50?. Note item placed in freezer **Corrected On-Site**
- Observed single-service articles stored without protection from contamination. Frill tooth picks on cooks line
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12/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in soiled container at beverage area
- No Heimlich maneuver sign posted.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. not washing hands between glove changes Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets in top portion of service cooler in service area 55 degrees note items placed in freezer Corrected On Site. note items over stocked in cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. single service items on cooks line need to be inverted
- Observed single-service articles improperly stored. in bathroom in back hallway
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [observed clean silverware being stored not inverted ]Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [observed clean pans being stored on floor in prep area ]
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. [observed ice machine with condenser dripping water into hopper]
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. [observed soiled oven mitts in use]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. [dipper well on expo line]
- Observed old food stuck to clean dishware/utensils. [observed food storage containers in bakery prep area with old food inside and out]
- Observed old labels stuck to food containers after cleaning.
- 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.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
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