- Basic - Ice buildup in reach-in freezer. In cookie reach in freezer **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cheese cooler **Repeat Violation** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Ice buildup in reach-in freezer. In cookie reach in freezer **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cheese cooler **Repeat Violation** **Warning**
- Basic - Sanitizing solution not maintained clean. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. RTE cheese **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 58°F, chicken 52°F, lettuce 60°F, eggs 52°F, turkey 39°F, sausage 58°F, shredded cheese 48°F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. scrambled eggs 128°F, **Repeat Violation** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceeded 200ppm **Warning**
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6/23/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. Cove molding tile missing in dish room
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep station
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons next to handwash sink **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Prep station
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage 104°F, reheated 174°F, **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cut onion stored in holding unit not covered and sitting directly on door shelf. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit where shell eggs, butter, cheese and liquid eggs are held. **Corrected On-Site**
- High Priority - Raw shell eggs stored over bottled water. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.(cooler in kitchen area)
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- 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.(cut melon, cottage cheese, liquid eggs on buffet line at 48?f, products iced down) **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.(cooked pork dated 3-8-13)
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. (Cooked pork dated 3-8-13)
- 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.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.(apples in customer self service area, brown sugar in coffee area)
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.(in coolers throughout )
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed handwash sink used for purposes other than handwashing.(in prep area)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(butter packets at 64 degrees f and cut melons at 47 degrees f on buffet/food service line, gave info about time as a public health control and had employee ice products down and move to working cooler) Corrected On Site.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.(cooking eggs/omlets using oil n front area)
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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