- Critical. Working containers of food removed from original container not identified by common name. unable to read present labels on dry stoeage containers
- Critical. Observed food stored on floor. bags of onions
- Observed gaskets/seals on cold holding unit in poor repair near deep fat fryers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact shelves exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppms
- Critical. Observed soiled glass door reach-in cooler
- Critical. Observed soiled reach-in cooler near deep fat fryer
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on the hood filters on cookline
- Observed residue build-up on the #10 rolling racks.
- Observed build-up of food debris, dust or dirt on can opener holder.
- Observed gaskets with food debris build-up.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. soft drink lids at customer service area stored food contact surface up.
- Critical. Handwashing cleanser lacking at handwashing lavatory on cookline
- Observed grease accumulated under cooking equipment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppms Cl2
- Wet mop not hung to dry.
- 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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09/27/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Please see inspection report for more details.
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Outside storage area clean, enclosure properly constructed
- Outside storage area clean, enclosure properly constructed
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Clean and soiled linen segregated and properly stored
- Critical. Employee training validation
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3/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed uncovered food in walk in cooler between use.
- Observed employees with no hair restraints.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of grease on hood filters above grill line.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Observed open dumpster lid.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights not functioning in storeroom ceiling.
- 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.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Displayed food not properly protected from contamination.
- Observed employees with no hair restraints.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed build-up of grease on hood filters above grill line.
- Observed build-up of food debris build up on exteriors of kitchen cooler doors.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed dirt debris accumulated on kitchen floor beneath front line cooler.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning in hood system light fixture.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- No Heimlich maneuver sign posted.
- 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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9/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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