- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. rice blend
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. space at bottom of back door
- Violation: 38-10-1 Light not functioning. by back door and 3 compartment sink area
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. next to back door.
- Critical. Violation: 53B-08-1 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
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11/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin in back
- Critical. Observed potentially hazardous food thawed at room temperature. rice blend
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. manager
- Observed utensils in poor condition. plastic tray used to weigh chicken bubble d , melted Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing blender carafe in front handsink
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space at bottom of back door
- Observed floor sticky by back door
- Light not functioning. by back door and 3 compartment sink area
- Critical. Observed unlabeled spray bottle. hanging on front handsink
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. next to back door.
- No copy of latest inspection report.
- 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
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9/20/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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.
- No Heimlich maneuver sign posted.
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6/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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