- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over cheese in the reach in cooler. **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Room temperature) **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Ray L.)
- Intermediate - Spray bottle containing toxic substance not labeled.(spray bottle of blue chemical)
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4/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean linens stored on floor.
- Basic - Working containers of food removed from original container not identified by common name. Bottles on prep table.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Chemicals stored in handwashsink sink. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes **Corrected On-Site**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Set up as wash, sanitize. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grape leaves at 92?. COS with TPHC
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Grape leaves. **Corrected On-Site**
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual ware washing. Quat in 3 compartment at 0 ppm. COS to 200 ppm. **Corrected On-Site**
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12/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs and sour cream, reach in cooler Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary
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11/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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