- Basic - Gaskets/seals on holding unit in poor repair. Coffin cooler has duct tape around seams
- Basic - Hood filters in horizontal instead of verticle
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen and restroom
- Basic - Soil residue build-up on nonfood-contact surface. On front and side of equipment on cooks line.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In gravy on cooks line.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair. In coffin cooler in back of kitchen
- Basic - Hood filters turned horizontal over cooks line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line. **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.stove top on the cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees.Men's and Ladies both.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Bottom shelf of stainless prep table.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.Blistered peeling paint in the kitchen area.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer in the kitchen area.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen area.
- Basic - No handwashing sign provided at a hand sink used by food employees.three hand wash signs missing.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Bottom shelf of food preparation table
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.Throughout.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 0ppm on dishmachine. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03/03/2012.
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Observed employee with no hair restraint.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.K extinguisher on the floor in the kitchen area.
- Critical - Working containers of food removed from original container not identified by common name.Throughout coolers.
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1/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/24/2011 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle.
- Critical - No handwashing sign provided at a handsink used by food employees.Cookline.
- 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 This violation must be corrected by : 10/19/2011.
- Critical - Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation.Produce chopped and held with bare hand. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands and changing gloves. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout.
- Critical - Working containers of food removed from original container not identified by common name.Condiment bottles on cookline.
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8/19/2011 | Routine - Food | Warning Issued |
- Violation: 15-42-2 Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.Cookline.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.Hood filters.
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5/26/2011 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.Handwashing sink in kitchen area.
- Critical - Observed Establishment preparing potentially hazardous food in an unapproved manner.Wood fired smoker on a trailer not enclosed used for cooking barbeque. This violation must be corrected by : 05/26/2011.
- Observed build-up of grease on nonfood-contact surface.Hood filters.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.Cookline.
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5/25/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. Repeat Violation.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Uncooked,raw potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout.
- Critical. Working containers of food removed from original container not identified by common name.Condiment bottles on cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw chicken at 50 Corrected On Site.Voluntarily wasted by operator.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stored on oven handles.
- Observed employee with no hair restraint.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.10ppm
- Critical. No handwashing sign provided at a handsink used by food employees.Kitchen area.
- Observed open dumpster lid.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Observed employees with no hair restraints.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Carbon dioxide/helium tanks not adequately secured.
- 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.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed bathroom facilities in disrepair.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Lights not functioning in dining room.
- Critical. Observed toxic items improperly stored.
- Wet mop not hung to dry.
- Critical. Electrical outlets missing cover plates. For reporting purposes only.
- 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.
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
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