- 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.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination.on serving window
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- 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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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Single-service items stored on floor.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Personal bag, hash browns
- Intermediate - Manager lacking proof of food manager certification. Business has only been open 2 weeks . Have appointment for manager test .
- Intermediate - Nonfood-grade basting brush used in food.
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4/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface.sink sprayer
- 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.no lid
- Basic - Food stored on floor.sugar **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.touching bread
- 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 proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/16/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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