- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair. Door in disrepair to reach in cooler next to stove
- Basic - Floor under three-compartment sink area soiled.
- Basic - Food stored on floor. Flour **Corrected On-Site** **Repeat Violation**
- Basic - Hood filters in disrepair. Horizontal
- Basic - Objectionable odor in establishment. Dry storage and refrigerator room
- Basic - Reach-in cooler gasket torn/in disrepair. Make table
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Make table
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Hot water not provided/shut off at employee handwash sink. HWS on line **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Hole in ceiling. Dry storage.
- Basic - Hole in wall. Dry storage.
- Basic - Hood filters not correct size or orientation. Must have vertical channels.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Stovetop.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- 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**
- 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 - Employee used handwash sink as a dump sink. Kitchen.
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2/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour bin
- Basic - Case/container/bag of food stored on floor in dry storage area. Flour bin
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Dead roaches on premises. Under three compartment sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered. Soup, steam table
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter
- Basic - Working containers of food removed from original container not identified by common name. Flour bin
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 49F, reach in cooler across from three compartment sink
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.48F, reach in cooler across from three compartment sink
- High Priority - Displayed food not properly protected from contamination. Lemons, drink area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over vegetables in cooler next to stove
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- 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.
- Intermediate - No soap provided at handwash sink. Next to three compartment sink
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12/18/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Classes in server area.
- Basic - Hole in wall. In top of wall beside men''s restroom
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6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over servers station
- Basic - Equipment and utensils not properly air-dried - wet nesting. Classes in server area.
- Basic - Hole in wall. In top of wall beside men's restroom
- High Priority - Small flying insects in storage area
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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4/23/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. at bar sink
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Vacuum breaker mising at hose bibb. three compartment sink
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8/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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