- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By mop sink.
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07/09/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese in cook line reach-in cooler. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef 47°-48°, rice 47°-48°.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Beef 47°-48°, rice 47°-48°.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°, lettuce 49°, diced tomato 46°, beef 47°-48°, rice 47°-48°.
- Intermediate - Handwash sink not accessible for employee use at all times. By mop sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By mop sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple items.
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cheese reach in cooler. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Clean dry rack. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes stored on soda box, backpack on rack near food items. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cheese in reach in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°, lettuce 51°, diced tomato 49°, cabbage 50°. Corrective action: placed in walk in cooler. Re-temped at end of inspection. Tomatoes 42°, lettuce 43°, cheese 42°, cabbage 44°.
- 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. By walk in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom 89°.
- Intermediate - Spray bottle containing toxic substance not labeled. By mop sink. Per manager, labels already on order.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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10/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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