- Basic - Single-service articles not stored inverted or protected from contamination. Paper plates on buffet
- Intermediate - Handwash sink not accessible for employee use at all times. Items on sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. On shelf above kitchen handsink , papertowel dispenser next to single service plates **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Kitchen
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Employee dried hands on towel after washing. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard box used as garbage container. Kitchen **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam plates on shelf in kitchen **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touching batter pitcher without washing hands
- 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. Discarded end of buffet
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Uncovered pitcher of waffle mix at buffet , uncovered margarine stick on plate at buffet
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Back kitchen **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Batter and milk
- Intermediate - Spray bottle containing toxic substance not labeled. Inside 3 compartment sink, back kitchen
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm wiping bucket **Corrected On-Site**
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Bowls at cereal dispenser at buffet **Corrected On-Site**
- Observed single-service articles stored without protection from contamination. To go plates not inverted top shelf, kitchen **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Milk
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils. No utensil for bread at buffet **Corrected On-Site**
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. container for bagels and danish missing movable cover at buffet line Repeat Violation.
- Critical - Displayed food not properly protected from contamination. unwrapped apples at buffet line Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. large container inside kitchen handsink holding bag of trash in front of handsink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. temporarily moved to reach in freezer Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. styrofoam bowls at buffet not inverted Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. uncovered pitcher of water, self-service counter
- Critical - Displayed food not properly protected from contamination. unwrapped apples at self-service counter
- Critical - Establishment operating without a current Hotel and Restaurant license. expired 2/01/12 Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic knives with handle up, self-service counter Corrected On Site.
- Observed single-service items stored on floor. bags of single service plates next to shelving unit, back kitchen Corrected On Site.
- Critical - Observed toxic item (spray bottle of cleaner) stored by single service plates on shelf above kitchen handsink Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. open side of pastry containers at buffet line
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. open front of container for pastries at buffet
- Critical - Displayed food not properly protected from contamination. open ice water pitcher at buffet
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. boxes on top of handsink , kitchen Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. near 3 compartment sink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - No conspicuously located thermometer in holding unit. in refrigerator
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons, knives and forks with handles down, buffet line Corrected On Site.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Observed single-service articles improperly stored. paper bowls not inverted
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5/17/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in white refrigerator.
- Critical. No three-compartment sink provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Establishment lacking greasetrap.
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Critical. No handsink supplies available.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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3/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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