- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Heavy dark grooves.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Cell phone and sun glasses on shelf by dishes) **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Bowl on shelf near microwaves with pooled water while stcked.) **Corrected On-Site**
- Basic - Food stored in holding unit not covered. (Multiple containers in freezer next to dish machine.) **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in upright freezer - all products not commercially packaged. (Beef and chicken intermingled.)
- High Priority - Vacuum breaker missing at faucet with hose behind establishment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. 4 food handlers on cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Spring rolls) **Repeat Violation**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.(throughout kitchen)
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal food stored over ready-to-eat food.(raw pork beef over RTE product)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.(throughout kitchen)
- 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. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.(0ppm)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Shrimp 45°F, wings 45°F, )items moved to other unit.
- High Priority - Raw animal food stored over ready-to-eat food.(raw pork beef over RTE product)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Rice cooker bowls) **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.(employee ringing out rags in front HWS)
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)old labels on containers
- Basic - Bowl or other container with no handle used to dispense food.msg
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes above sink, glasses out front
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in undrained ice.fish in reach in
- Basic - Food stored on floor.oil back room **Corrected On-Site**
- Basic - Hole in wall.floor and around air conditioner by back door
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.front
- Basic - Packaged food has no English labeling.spices
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.top of reach in coolers and freezers
- Basic - Soiled reach-in cooler gaskets.throughout
- Basic - Wall in disrepair.3 compartment sink and under dish machine
- Basic - Wall soiled with accumulated dust.by cook line
- High Priority - Raw animal food stored in same container as ready-to-eat food.cooked pork in same container as raw pork **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.eggs over sprouts **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.horiaontal seperation
- High Priority - Vacuum breaker missing at hose Bibb out back
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rice noodles 80° on cook line. Emailed time as a public health control form to operator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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