- 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. Cook cutting tomatoes with bare hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed a scoop with no handle stored in ready to eat foods. sugar
- Observed single-service items stored on floor. behind front counter
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce holding at 93 degrees F. on stove. Corrective Action: operator reheated product.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared sauces
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- 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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4/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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