- Basic - Bowl or other container with no handle used to dispense food. Salt.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in kitchen. To go containers. **Corrected On-Site**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Pots on top shelf
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Around walls and throughout kitchen.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cutting board and make table.
- Basic - In-use utensil stored in ice or ice water between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelves in in kitchen
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Three door reach in cooler
- Basic - Soil residue build-up on nonfood-contact surface. Interior cabinet under handwash sink
- Basic - Soiled reach-in cooler gaskets. Front line make table **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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. Next to iced coffee **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.squeeze bottles
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.Butter 69°F,
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine exceeded 200ppm **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of reach in cooler (three door)
- 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 - Employee used handwash sink as a dump sink. Dumping ice.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing rag.
- Intermediate - Interior of reach-in cooler soiled with accumulation pooled water.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. soup spoons **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.(knives and spoons in soup area)
- 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.(employee cutting sandwich) **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(onion bin, potato bin, and salt bin)
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.(broken in deli style cooler)
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.(blocked by mop, wet wiping cloths, chemical spray bottles) **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of water. (Front area)
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.(customer came into kitchen during inspection)
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked with towels and mop. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in sugar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Potatoes in covered pan in reachin trying to cool. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Throughout kitchen.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. In 3 compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee cutting cooked chicken for salad bar with no gloves. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Coolers at end of cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, ham and cheese in reachin cooler at 50-54 degrees. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Around fryer on cooks line.
- Critical - Observed small flying insects in back storage area.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.(dressing and soup in front area)
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.(broken in reach in cooler next to 3 compartment sink )
- Food-contact surface not smooth and easily cleanable.(rusted cooler shelving and other shelving )
- Critical - Handwash sink not accessible for employee use at all times.(blocked by bucket) Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.(under cooking equipment )
- Critical - Observed food stored on floor.(bag of french fries and chicken in front of fryers)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(raw ground beef next to lettuce in reach in cooler)
- Critical - Observed soil residue in storage containers.(bulk bins)
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.(soup spoons)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.(bulk food bin)
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.(kitchen )
- Observed build-up of grease on nonfood-contact surface.(cooking equipment )
- Critical - Observed buildup of rust in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.(hard boiled eggs w/out shell covered during cooling)
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(across from cooks line)
- Observed moldy ceiling tiles and/or air conditioning vent covers.(kitchen )
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cut melons in front area at 47 degrees f , iced down to 41) Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of chlorine in sanitizer bucket )
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed wall soiled with accumulated food debris.(behind slicer) Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.(bulk bin of "salt" per person in charge)
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. cookline cooler
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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
- Observed build-up of grease and food debris between cookline equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.cookline
- Critical - Observed buildup of white substsance in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. tuna salad in cooler near ice machine
- Observed gaskets with food debris build-up near ice machine
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand sink in kitchen area not clean.
- Critical - Observed hand wash sink used for purpose other than washing hands. bucket, container and other items on hand sink Corrected On Site.
- 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. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in cooler nearice machine.
- Critical - Observed sanitizing solution in bucket exceeding the maximum concentration allowed. greater than 200ppms Chlorine
- Critical - Observed unlabeled spray bottle. purple substance on hand sink Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Wet mop not hung to dry. Stored in dirty mop water
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5/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Current license properly displayed
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
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4/4/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Carillon Cafe, 780 Carillon Pkwy Ste# 140, St. Petersburg, FL »