- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Dink, in walk in cooler
- Basic - Soiled reach-in cooler gaskets. Frontline
- Basic - Wet mop not stored in a manner to allow the mop to dry. On floor
- Basic - Working containers of food removed from original container not identified by common name. Salt container
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46F, frontline cooler,chilled to 43F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork 47F, frontline, chilled to 43F **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Dining room
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. **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 - 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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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Damaged thermometer in holding unit. Walk in cooler.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Front.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Meatballs hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Soup hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler) Repeat Violation.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet mop not hung to dry.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - Observed unlabeled spray bottle.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean pans not stored inverted or in a protected manner.(kitchen)
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed potentially hazardous food thawed at room temperature.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean pans not stored inverted or in a protected manner.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed employee improperly washing hands.(20 seconds)
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed single-service articles stored without protection from contamination.(kitchen storage shelves)
- Wet mop not hung to dry.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.(front line)
- Critical. Observed employee improperly washing hands.(20 seconds)
- Critical. Observed empolyee wash hands with no hot water.
- Observed single-service articles stored without protection from contamination.(front line)
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen)
- Critical. Observed live flies in kitchen.
- No copy of latest inspection report.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee improperly washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination.(front counter) Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed unlabeled spray bottle.
- 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.(kitchen)
- Critical. License expired within 30 days after expiration date.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/17/10.
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2/17/2010 | Routine - Food | Warning Issued |
- Clean pans not stored inverted or in a protected manner.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.(1 month to comply)
- 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. Pro (1 month to comply)
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11/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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