- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in large sugar container
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. all employees drinks need to have lids and straws
- Observed a nonfood-grade basting brush used in food. need to replace paint brush Repeat Violation.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed soda gun holster with accumulated slime/debris. bar
- Observed single-service articles stored without protection from contamination. si ngle service items not inverted
- Waste line missing at soda gun holster.bar areas
- Critical. Handwash sink not accessible for employee use at all times. hand sink blocked with utensils
- Critical. Hand wash sink lacking proper hand drying provisions.several dispensers ,can't get towels out
- Ceiling tile missing. over ice machine
- Wet mop not hung to dry.
- 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.
- Carbon dioxide/helium tanks not adequately secured.
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9/9/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar in an open bag; transfer the contents to a clean, covered container.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded-paint brush for basting. Provide a plastic-banded brush for basting purposes.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator door gaskets.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean glasses on cloth napkins behind the bar; store them on a clean dty surface.
- Faucet/handle missing at plumbing fixture. Replace the missing faucet handle at the three-compartment sink.
- Ceiling tile missing. Replace the missing ceiling tiles when the AC maintenance is completed.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood-fire-suppression system is past due to be serviced and retagged.
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured in place, so that they cannot be knocked over. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training within 60 days of hiring. Keep current documentation, on the premises, for each employee.
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant, or on the "meat & fish" page of the menu. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave bread crumbs in open bags; transfer the contents to a clean, covered container.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded-paint brushes tfor basting foods; provide plastic -banded , foodgrade-rated brushes.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Remove the standing water from the inside of the pizza-make-table refrigerator. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Invert the top plate, on each stack of clean plates, on the cookline, during periods of slow activity. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking cold-water faucet at the three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Post EMPLOYEES MUST WASH HANDS signs (provided) at the kitchen-handwashing sinks. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. At least one manager, with current-food-manager cerification, must be on duty during hours of operation. Call 866 372 7233 to schedule the necessary exams.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training withi60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant, or on the menu. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of condensation. Remove the standing water from the bottom of the pizza-prep refrigerator.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not line storage shelves with table cloths. The table cloths could act as harborage for bacteria. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. ProvidE hot water, to the handwashing sink, at the dining-room-waitress station.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at all handwashing sinks. Corrected On Site.
- 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. Mount the silver-fire extinguisher on a kitchen wall.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 01 January 2010. Call 866 372 7233 to schedule an exam. Keep copies of current certification on the premises.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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10/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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