Restaurant Ratings Most Violations: April 22 to April 27

WFLA 8 On Your Side Staff

6 years ago

The following Tampa Bay area restaurants received the most violations during inspections conducted April 22 to April 27.

Raw chicken was stored over ready-to-eat corn, ice cream and mix cartons.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included raw chicken 46°F, sliced provolone 54°F, butter 55°F and mashed potatoes 55°F.
An in-box soda bag was stored on the floor.

An employee was touching ready-to-eat food with their bare hands. Food intended to be heated as a sole ingredient was not immediately heated to 145 degrees after bare hand contact. The establishment has no approved alternative operating procedure. Cooks were observed having bare hand contact while cutting onions which were then stored in the walk in cooler. The onions were then brought back out and cooked to 152F° then placed back in cooler.
Raw chicken was stored over ready-to-eat cooked chicken and raw pork over dumplings.
Dead roaches were found on the premises. Three dead roaches were found in the oven. Two dead roaches were found on the floor near oven, one on the back sink and one dead roach was found floating in a bucket of water with the coffee mugs.

Raw eggs were stored over ready-to-eat cooked beef and cooked chicken in the walk-in cooler. Also raw eggs were stored over cooked food in the reach-in cooler.
A Stop Sale was issued on potentially hazardous cold food due to temperature abuse. This included cooked chicken held at 50°F.
Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours and not properly date marked.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: sliced provolone 51°F, sliced American cheese 50°F, cut tomatoes 50°F, sliced turkey 46°F and raw chicken 48°F.
An insect control device was installed over a food preparation area.
The interior of the microwave was soiled with encrusted food debris.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included feta 62°F, feta 65°F, cut lettuce 52°F and potato salad 49°F.
A Stop Sale was issued on potentially hazardous food due to temperature abuse. This included pastas, cut lettuce, feta and potato salad.
The bathroom facility was not clean.

Roach activity was present as evidenced by live roaches found. One live roach was found on the floor by the hand wash sink, 1 was found in the electrical panel box on the cooks line, 1 on the baseboard below the electrical panel, 1 on the side of the reach in cooler, 3 in the gaskets on the reach in cooler, 3 live on a bucket under the hand wash sink, 1 live in the oven, 2 live in a hole in wall behind the hand-wash sink, 3 in the soap dispenser, 2 behind the triple sink in the dish area, 5 behind and on the shelf above the triple sink, 1 near the chemicals in dry storage area and 2 live roaches were found behind the warning poster.
An accumulation of black/green mold-like substance was found on the soda dispensing nozzles.
Rodent activity was present as evidenced by rodent droppings found. Thirteen dry droppings were found on a shelf in the dry storage area and under a slicer being stored.

Cloth was used as a food-contact surface. Raw beef was wrapped in cloth in the cooler.
Raw chicken was stored over raw beef in reach-in cooler.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included raw beef 51°F, raw chicken 44°F and shrimp 49°F.

Food was stored on floor. A box of cooking oil was found on the floor near the dish machine and frozen packaged food and bags of vegetables were found on the floor of the walk-in freezer.
The wall was soiled with an accumulation of black debris in the dishwashing area.
Ready-to-eat, potentially hazardous food was prepared onsite and held for more than 24 hours without being properly date marked.