- Basic - Wall soiled with accumulated dust. Cook,line
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Purses
- Basic - Food stored on floor. Walk in cooler, in front of hand sink **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Repeat Violation**
- Basic - Wall soiled with accumulated dust. Cook,line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Working containers of food removed from original container not identified by common name. Buckets on food storage shelf **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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 eggs
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by buckets of thawing food **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Stainlees steel pan **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Fill buckets
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Both reach on coolers on cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk items
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair. Servers reach in
- Basic - Working containers of food removed from original container not identified by common name. Bottles, sugar container
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sami bucket at servers area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes
- Basic - Clean equipment stored on floor. Cutting board, slicer parts
- Basic - Employee personal items stored in or above a food preparation area. Keys, pgones
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Sugar
- Basic - Light not functioning. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- 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 eggs
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes in cooler, unknown box of food in freezer
- Basic - Cloth used as a food-contact surface.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar container
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen in door torn
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- 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. See stop sale.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/27/2013 | Complaint Full | Inspection Completed - No Further Action |
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