- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Custard 52°F,Ribs 75°F, Mac and cheese 69°F, fried chicken 59°F, shredded cheddar 59°F, cooked sausage 61°F, diced ham 60°F, )items moved to units to correct temps **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (Custard 52°F) **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink.( **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(Custard 52°F) **Warning**
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5/1/2014 | Routine - Food | Warning Issued |
- 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. By dish machine area. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. All handwashing sinks.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken 48°, ribs 50°, rice 48°, cooked peaches 48°, green beans 49°, Mac and cheese 50°, potato salad 49°, turkey stock 50°, gumbo 50°. All items cooked yesterday 11/3/2013 not cooled to 41° or below within 6 hours
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WIC Raw chicken 48°, chicken stock 48°, raw fish 48° **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All handwashing sinks. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Main bar, upstairs bar, upstairs kitchen.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Potentially hazardous foods in walk in cooler not holding at 41° or below.
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11/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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