Friday, January 18, 2019

Restaurant Ratings Most Violations: January 7 to January 12 - WFLA

TAMPA, Fla. (WFLA) - The following Tampa Bay area restaurants received the most violations during inspections conducted January 7 to January 12.

Raw shelled eggs were stored over ready-to-eat cream sauce in the walk-in cooler.
Raw duck and chicken were stored over seafood in the walk in cooler.
The cutting board had deep cut marks and was no longer cleanable.
An accumulation of black/green mold-like substance was found in the interior of the ice machine.

Raw animal foods were not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. This included raw beef burger patties stored over raw bacon.
An employee handled soiled dishes and then handled clean dishes without washing their hands.
The dish area, back prep area and cook line walls were soiled with an accumulation of food debris, grease, dust and mold-like substance.

Raw animal foods were not properly separated from one another based upon minimum required cooking temperature. Raw shrimp was found in a colander submerged in standing water with raw chicken drums.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: garlic in oil 76°F, raw sushi 66°F, raw shell eggs 55°F and raw chicken 54°F thawing in standing water.
Food with mold-like growth was found. A Stop Sale was issued on 26 honeydews melons.

Raw chicken was stored next to bread and raw burger patties over cooked chicken in the reach-in freezer.
Ready-to-eat, potentially hazardous food was prepared onsite and held more than 24 hours and not properly date marked.
The walls were soiled in places with accumulated food debris, grease and dust.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cheese 44°F, raw shell eggs 57°F, yogurt 46°F, cream cheese 46°F and bulk milk with an improperly cut tube 80°F.
A Stop Sale was issued due to food not being in a wholesome, sound condition. Food held using time as a public health control was not discarded at end of 4 hours. This included white cheddar cheese.
A nonservice dog was in the dining room of the establishment.

Raw animal food stored over ready-to-eat food. Raw chicken was stored above cooked chicken. Cooked quinoa stored in plastic container rested in container of raw shell eggs. Items rearranged to prevent cross contamination.
An employee with no hair restraint was engaging in food preparation.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: butter 51°F, raw shell eggs on counter 86°F, cooked beef 45°F and raw chicken 48°F.

Roach activity was present as evidenced by live roaches found. One live roach was found on a sticky trap in the front cook line area, seven roaches under a shelf crate at cook line and one live roach was found inside a folded box used to cover a shelf crate on the cook line.
An accumulation of dead roaches were found in control devices. Fifteen dead roaches were found in a sticky trap on floor in the dish washing area, one on the floor near the sticky trap, 20 were found in a trap on the front cook line under the storage shelf, 12 under the shelf crate next to grill and five dead roaches were found on the floor in the corner near the front kitchen hand wash sink and behind ice machine.
Raw chicken was stored over ready-to-eat cut onions in the walk in cooler.

The men's and ladies' bathroom facility was not clean.
Shell eggs were stored over ready-to-eat soy sauce.
Food was stored on the floor. This included bulk chicken in the walk in freezer and chicken stock in the kitchen.

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https://www.wfla.com/8-on-your-side/restaurant-ratings/restaurant-ratings-most-violations-january-7-to-january-12/1709745999 2019-01-18 21:37:00Z

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