- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment in poor repair.(ice machines, missing covers, cracked lids, exposed insulation)
- Basic - Food stored in dry storage area not covered.(bulk bins of food)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair.(oven door handles missing)
- Basic - Open dumpster lid.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.(bare plywood on wall on cooks line)
- High Priority - Raw animal food stored over ready-to-eat food.(raw eggs and chicken over ready to eat foods in walk in cooler) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink.(front and back hand sinks)
- Intermediate - Handwash sink not accessible for employee use at all times.(hand sink in disrepair making it unusable in back area)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(back hand sink)
- 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. (Establishment has ample books)
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7/12/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment in poor repair.(ice machines, missing covers, cracked lids, exposed insulation)
- Basic - Food stored in dry storage area not covered.(bulk bins of food)
- Basic - In-use utensil not used with moist food stored in running water.(water not running in dipper well)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair.(oven door handles missing)
- Basic - Open dumpster lid.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.(bare plywood on wall on cooks line)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.(at 107°f on buffet line)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(watermelon on buffet line at 52°f, iced down rechecked at 41°f) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(raw eggs and chicken over ready to eat foods in walk in cooler) **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found.(4 on floor in dry storage room)
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.(breakfast pastries only covered with plastic wrap)
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink.(front and back hand sinks)
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Milk) **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.(hand sink in disrepair making it unusable in back area)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(back hand sink)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(kitchen, employee restroom) **Repeat Violation**
- Intermediate - No soap provided at handwash sink.(employee restroom)
- 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. (Establishment has ample books)
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.(peaches) **Corrected On-Site**
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7/11/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.( chicken base container) **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. ( milk) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( chicken salad, cole slaw, cut melons,etc) **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions. **Warning**
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6/28/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food.( chicken base container) **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( raw chicken blood spilled onto storage shelf inside walkin cooler) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.( kitchen ) **Warning**
- Basic - Equipment in poor repair.( walkin cooler with seafood/ produce) **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Leaking pipe at plumbing fixture.( Dishmachine area) **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.( bulk food containers in storage room) **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.( butter pats on buffet line)(replaced items on cold buffet line) **Corrected On-Site** **Warning**
- High Priority - Live flies outside in dumpster area. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.( shrimp) **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.( between perp tables) **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. ( milk) **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Manager lacking proof of food manager certification.( 6/17/2013) **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( kitchen) **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.( 6/17/2013) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( chicken salad, cole slaw, cut melons,etc) **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions. **Warning**
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4/16/2013 | Complaint Full | Warning Issued |
- Critical - 03A-07-1 Observed: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood seafood on countertop and phf's inside walkin cooler 12/28:/2012 **Warning** Priority: Critical
- Critical - 03B-03-1 Observed: Potentially hazardous food not held at 135 degrees Fahrenheit or above. All food on countertops and racks12/28/2012 *Warning** Priority: Critical
- Critical - 03D-01-1 Observed: Observed food being cooled by nonapproved method. Large deep pots 12/28/2012 **Warning** Priority: Critical
- Critical - 06-04-1 Observed: Observed potentially hazardous food thawed at room temperature.crab Priority: Critical
- Critical - 08A-21-1 Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.desserts Priority: Critical
- Critical - 08A-28-1 Observed: Observed food stored on floor. Both inside walkin cooler and freezer as well as storage room Priority: Critical
- Critical - 09-04-1 Observed: Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.all phf's, no gloves on premises 12/28/2012 **Warning** Priority: Critical
- 13-03-1 Observed: Observed employee with no hair restraint. Priority: Non-Critical
- 21-17-1 Observed: Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Priority: Non-Critical
- Critical - 22-22-1 Observed: Observed encrusted material on can opener. Priority: Critical
- Critical - 30-11-1 Observed: Observed spray hose at dish sink lower than flood rim of sink. Dish wash area Priority: Critical
- Critical - 35B-04-1 Observed: Outer openings of establishment cannot be properly sealed when not in operation. Side kitchen door,near office Priority: Critical
- Critical - 50-08-1 Observed: Establishment operating without a current Hotel and Restaurant license. New owner operating without a current license. 02/27/2013 **Warning** Priority: Critical
- Critical - 53A-01-2 Observed: Manager lacking proof of Food Manager Certification.02/27/2013 **Warning** Priority: Critical
- Critical - 53B-08-1 Observed: No proof of required state approved employee training provided. To order approved program food safety material, call DBPR?s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.02/27/2013 **Warning** Priority: Critical
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12/27/2012 | Food-Licensing Inspection | Warning Issued |
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