Restaurant Ratings Most Violations: July 16 to July 21

The following Tampa Bay area restaurants received the most violations during inspections conducted from July 16 to July 21.

Four green bell peppers were found with mold-like growth on them.
Potentially hazardous cold food was held at greater than 41°F. This included: sliced cheese 52°F, chicken wings 47°F, coleslaw 52°F, salsa 48°F, raw chicken 46°F, cooked chicken 47°F and raw shrimp 46°F.
An employee switched from working with raw food to ready-to-eat without washing their hands. The employee handled raw ground beef and then touched ready-to-eat mushrooms.

An employee switched from working with raw food to ready-to-eat food without washing their hands. The employee handled raw chicken and then handled ready-to-eat waffles without properly washing their hands. They also handled raw beef, then raw chicken and then ready-to-eat tortillas without properly washing hands and changing gloves in between handling raw and ready-to-eat foods.
Potentially hazardous cold food was held at greater than 41°F. This included: chicken salad 52°F, milk 50°F, cut fruit 45°F, cut melon 63°F, pasta salad 50°F and pork roast 69°F.
Clam/mussel/oyster tags were not marked with the last date served.

Potentially hazardous hot food was held at less than 135°F or above. This included: sauerkraut 98°F and soup 112°F.
An accumulation of a black mold-like substance was found in the interior of the ice machine.
Ready-to-eat, potentially hazardous food prepared on site was held for more than 24 hours without being properly date marked. This included: cooked vegetables and sauces.

Ready-to-eat, potentially hazardous food prepared on site was held for more than 24 hours without being properly date marked.
Potentially hazardous cold food was held at greater than 41°F. This included: cooked shrimp 56°F, bean sprouts 64°F, cooked pork 47°F, cooked chicken 46°F and tofu 46°F.
A toxic substance or chemical was stored by or with food.

An employee engaged in food preparation without a hair cap/restraint.
Gaskets on the cook line were found with a slimy/mold-like build-up.
The walls in the dishwashing area were found soiled with accumulated black debris.

An accumulation of a black mold-like substance was found inside the ice bin.
Unwashed sweet potatoes were found stored with ready-to-eat cooked rice.
The interior of a reach-in freezer was found soiled with an accumulation of food residue. A mold-like build-up was also found on top of the freezer on the cook line.

An accumulation of a black/green mold-like substance was found inside the ice machine.
An employee failed to wash his hands in between changing gloves and moving on to the next step in food processing.
Commercially processed ready-to-eat, potentially hazardous food was opened and held for more than 24 hours without being properly date marked after opening. This included: three different gallons of milk.

Raw fruits/vegetables were not washed prior to preparation. A head of lettuce was not washed prior to it being cut.
Containers of cooked meatballs, vegetables, cooked pork, cooked greens, cooked sauce, stuffed shells, seafood and mozzarella sticks were found not covered in a walk-in cooler.
Potentially hazardous cold food was held at greater than 41°F. This included: butter packets 58°F, garlic 60°F and oil 60°F.

1580 - WPIX IDs