- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Coffee cup,with coffee)
- Basic - Flour bags stored with equipment and boxes stacked on top of open flour bags. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. (Open bag of high gluten flour on shelf in bakery room.) **Corrected On-Site**
- Basic - Food stored on floor. (Carton of sprinkles and other bakery items on floor under prep table near dough equipment.) **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. (Women's Restroom) **Repeat Violation**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. (Front line)
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (Wiping cloth bucket 400ppm)
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. (Hot shot and and roach spray on shelf by frying pans. Boric acid ant and roach powder on lower shelf.) **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. (Raw shell eggs on top shelf of reach in cooler over cooked meats.) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw shell eggs over cut, cleaned produce in walk in cooler.) **Corrected On-Site** **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. (Wiping cloth bucket 400ppm quaternary ammonium in kitchen. 200ppm chlorine at front line) **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. (By 3 bay dish sink, handwash sink basin contains sanitizer bucket and large dish soap bottle.) **Corrected On-Site**
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. (At handsink by 3 bay sink) **Corrected On-Site**
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. In men's and ladies restroom.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In bottom of 4 door freezer on cooks line.
- Basic - Dead roaches on premises. 2 dead roaches behind bread machine in kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf above prep tale
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and utensils on cooks line in bucket of hot water. 90°
- Basic - No handwashing sign provided at a hand sink used by food employees. In ladies restroom.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Operator has net with gap at bottom on back door.
- Basic - Reuse of single-service articles. Zip-lock bags bags being washed and air dried for reuse.
- Basic - Spray bottle containing a food product not labeled. Spray bottle of water not labeled near back ovens.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Stored on floor in corner of front line.
- Basic - Wiping cloth sanitizing solution stored on the floor. In dish area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid found in kitchen and front register area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 55°, shelled eggs, ambient 55° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantains at 129°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon on shelf above ready to eat food in walk in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In men's and ladies restroom.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil, tomatoes and eggs being held greater than 41°.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. 99°
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5/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside sack of rice
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer not set up **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour , confectioner sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs , establishment open less than 4 hrs **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken broth 88° , hot holding on flattop grill **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Handwash sinks, restrooms
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Inspector provided and instructed on use **Corrected On-Site**
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. New operator 60 days to obtain
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New operator has 60 days to obtain
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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4/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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