- Critical - Electrical outlet missing cover plate.(kitchen wall)For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Light not functioning.(kitchen) Repeat Violation.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.(reach in coolers - kitchen)
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.(bar) Corrected On Site.
- Critical - Observed employee improperly washing hands.(20 seconds)
- 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.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.(bar)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(inside bulk food container)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Observed nonfood-grade containers used for food storage.(kitchen)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical - Observed toxic item stored in food preparation area.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Repeat Violation.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Wet mop not hung to dry. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(kitchen) Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
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11/16/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical - Hand wash sink lacking proper hand drying provisions.(cook line)
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Light not functioning.(kitchen)
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(kitchen) Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler - chicken)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.(inside bulk food container - cook line)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler - chicken)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(walk in cooler - ham)
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- 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.(bar) For reporting purposes only. Repeat Violation.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(cook line and bar)
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles - cook line)
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.(kitchen)
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Light not functioning.(kitchen)
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(bar)
- Critical - Observed cloth used as a food-contact surface.(walk in cooler)
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee put on/changing single use gloves and pengage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with ineffective hair restraint.
- Critical - Observed food stored in ice used for drinks.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.(walk in cooler)
- Observed open dumpster lid.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed slime in the interior of ice machine.
- 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. (ABC - kitchen) For reporting purposes only.Repeat Violation.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Waste line missing at soda gun holster.(bar)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(reach in at cook line)
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 38-10-1 Light not functioning.(kitchen)
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.(kitchen)
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/06/11.
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(reach in at cook line)
- Carbon dioxide/helium tanks not adequately secured.(kitchen)
- Ceiling tile missing.(kitchen)
- Light not functioning.(kitchen)
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 6/06/11.
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- 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 This violation must be corrected by : 6/06/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(chicken and comminuted meat - walk in cooler)
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
- 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.(ABC) For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(krab stuffing - walk in cooler)
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4/6/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing.(kitchen)
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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