Friday, December 28, 2018

Restaurant Ratings Most Violations: December 17 to December 22 - WFLA

TAMPA, Fla. (WFLA) - The following Tampa Bay area restaurants received the most violations during inspections conducted December 17 to December 22.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: Pho broth 45°F, packaged cheddar cheese 45°F, shredded cheese 45°F and rice 94°F.
Raw chicken and beef were stored over ready-to-eat pho broth.
An accumulation of black/green mold-like substance was found in the interior of the ice machine.

The bathroom facility was not clean.
Commercially processed ready-to-eat, potentially hazardous food was opened and held for more than 24 hours and was not properly date marked after opening. This included cheese, ham and turkey.
The interior of the microwave was soiled with encrusted food debris.

Clams, mussels and oysters were held at a temperature greater than 41 degrees Fahrenheit also butter was held at room temperature 73°F.
Raw chicken was stored in the top portion of the make table over ready-to-eat fish in the bottom portion of the make table.
Food was stored on floor. This included potatoes, pickles, oil and bag in a box soda.

Raw shrimp was stored over ready-to-eat cheese curds and raw beef was stored over salmon.
The kitchen wall and floors were soiled with an accumulation of debris, this included under the reach in freezer, the dish area and along the baseboards in the kitchen.
Unwashed fruits and vegetables were stored with ready-to-eat food. This included: raw onions over cooked potatoes.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cheese 46°F, beef 46°F, butter 45°F and hot dogs 46°F.
Food was stored on floor. This included bottle drinks, pickles and sausages.
Roach activity was present as evidenced by live roaches found. Two live roaches were found on the wood panels under the microwave and one on the side of toaster oven.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cooked pork 54°F, cooked noodles 55°F, fried onions in oil 73°F, cut lettuce 46°F, cooked shrimp 48°F and raw beef 44°F.
Rodent activity was present as evidenced by rodent droppings found. Approximately 10 rodent droppings were found behind the reach-in freezers, 5 hard/dry droppings by the reach-in freezer compressor, approximately 16 droppings behind the storage racks in dry storage area, approximately 8 hard droppings underneath the three compartment sink, 3 behind the chest freezer, 1 on the floor by the ice machine, 3 droppings on the water heater, 5 droppings on soiled equipment and 5 more rodent droppings were observed inside a box of flour that had chew marks on it.
Food was stored on the floor. This included a bag of onions by the walk-in cooler, raw fish in a bucket, pho broth in bucket and boxes of beer and soda.

Raw chicken was not properly separated from raw pork based upon minimum required cooking temperature in walk-in cooler.
There was an accumulation of black/green mold-like substance in the interior of the ice machine.
Dead roaches were found on the premises. 1 dead roach was found at the entrance to kitchen near the walk in cooler, 1 roach near the chest freezer and 2 dead roaches in the cabinet under the hand sink.

The walls were soiled with an accumulation of grease, food debris, and dust in the washing areas.
Roach activity was present as evidenced by live roaches found. 4 roaches were found inside the AC unit, 1 live roach on the bottom compartment of the slicer blade and 1 live roach was found above the hand washing sink in the kitchen.
Milk was held at greater than 41 degrees Fahrenheit.

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https://www.wfla.com/8-on-your-side/restaurant-ratings/restaurant-ratings-most-violations-december-17-to-december-22/1677883295 2018-12-28 23:28:00Z

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