- Basic - Wall soiled with accumulated dust. Cook line **Warning**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Repeat Violation** **Warning**
|
09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Prep table shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated dust. Cook line **Warning**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Water bottle **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Reach-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. **Warning**
- 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. **Warning**
|
09/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Salsa
- Basic - Designated employee drinking/ area located in a food preparation or other restricted area causing possible cross contamination. Drinks next to dressings under prep table
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handle
- Basic - Employee personal items stored in or above a food preparation area.coats, purses, cigarettes
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface. Shelf above prep table
- Basic - Soiled reach-in cooler gaskets. 1door by window
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings made yesterday at 45°
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. By wing reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 3 door
- Intermediate - Reach-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. Chicken wing cooler. Unit was unplugged, corrective action taken
- Intermediate - Soil residue in food storage containers. Taco
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
|
4/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tortilla bowls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken 50°, corrective action taken, iced down
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Designated employee drinking/ area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on cook line
- Basic - Unnecessary items on the premise. Bike in prep area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50, corrective action taken, iced down
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar sink
|
8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris on kitchen equipment/ shelves
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Hood filters in disrepair.
- Basic - Wall soiled with accumulated food debris. Cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
|
5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Duct tape used to repair nonfood-contact surface, out side of ice make.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use gloves.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up in bar floor drain.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution too strong.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad dressing Ranch 49?
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 3 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Exhaust fan inoperable in bathroom. both
- Critical - Observed a designated employee eating/drinking area located in a food preparation or other restricted area.
- Critical - Observed food stored on floor. freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed residue build-up on grill table
- Critical - Observed uncovered food in holding unit/dry storage area. iced tea urn
- Observed wall soiled with accumulated dust. kitchen
|
9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over fish
- Observed wall soiled with accumulated grease. cookline
|
3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed food stored on floor. freezer
- Observed icemaker gasket torn/in disrepair.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.
- Observed utensils stored in crevices between equipment. knife
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Working containers of food removed from original container not identified by common name. water bottles
|
10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 3 door and 2 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed a designated employee 3drinking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressing 47, rte 47, tomato 47, beef 48 corrective action taken
- Observed single-service articles stored without protection from contamination.
- Critical - Working containers of food removed from original container not identified by common name. bottle
|
6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk sugar?
- Critical. No conspicuously located thermometer in holding unit. reachins
- Critical. Observed food stored on floor. freezer
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Observed nonfood-grade containers used for food storage.
- Observed build-up of grease on hood filters
- Observed build-up of grease on kitchen equipment
- Observed single-service articles stored without protection from contamination. aluminum pans
- Observed grease accumulated under cooking equipment. fryers
- Observed wall soiled with accumulated dust. cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed unlabeled spray bottle.
- Critical. Food Service Manager not certified after 30 days of employment. Jeremy Walker
|
12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed food stored on floor. oil
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Dollies, pallets, milk racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Obseved hood filters in disrepair.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed small flying insects in kitchen area.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
|
8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. both steam tables Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.reach-in racks rusted and chipping
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.bottom shelves preparation
- Observed single-service articles improperly stored. large foil pans not inverted
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Observed attached equipment soiled with accumulated dust.walk-in fan covering
- Critical. Observed leaking fire sprinkler head. For reporting purposes only.walk-in
- Critical. Observed painted/rusted fire sprinkler head. For reporting purposes only.walk-in
|
6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed residue build-up on nonfood-contact surface.walk-in racks
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen,bar
- Critical. Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- Observed food debris accumulated on kitchen floor.behind fryers
- Observed attached equipment soiled with accumulated dust.walk-in fan covers
- Observed dusty ceiling tiles and/or air conditioning vent covers.
|
12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Beef O Brady's, 8810 N Himes Ave, Tampa, FL »