- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle for beans
- Basic - Lime scale build-up inside ice machine.
- Basic - Working containers of food removed from original container not identified by common name. Spices?
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.ribs @ 98? **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All 3 reachin cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-22-12.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. This violation must be corrected by : 10-22-12.
- Critical - Observed encrusted material on can opener.
- Observed reuse of single-service articles.aluminum trays
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed toxic item stored by food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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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1/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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