- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In walkin cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Ice scoop handle in contact with ice.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty aprons stored on bag in boxes.
- Basic - Soiled dry wiping cloth in use.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent **Corrected On-Site**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated dust. Servers area
- Basic - Wall soiled with accumulated grease. By cooks line
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over tomatoes
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. cooks line
- Critical - Handwash sink not accessible for employee use at all times.
- Observed build-up of grease on nonfood-contact surface. hood system and filters
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Observed improper storage of maintenance tools that interferes with cleaning. empty mop bucket after each use.
- Critical - Observed live flies in kitchen.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed small flying insects in dishroom area.
- Observed wall soiled with accumulated grease. by cooking equipment
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed small flying insects in dishroom area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs, pulled pork
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.bag in box soda Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service items stored on floor. storage room
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture.kitchen handsink
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. dirty wiping cloth under cutting board
- Critical - Observed food stored on floor. walkin cooler and prep kitchen delivered yesterday
- Critical - Observed handwash sink used for purposes other than handwashing. server area handsink used as a dump sink.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface. exterior of mircowave
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease. cooks line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen Corrected On Site.
- 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.
- Critical - Observed dented/rusted cans. kidney beans, sausage gravy
- Critical - Observed food stored on floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Observed objectionable odors in bathroom.
- Critical - Observed unlabeled spray bottle.
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3/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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