Restaurant Ratings Most Violations: June 3 to June 8

WFLA 8 On Your Side Staff

6 years ago

The following Tampa Bay area restaurants received the most violations during inspections conducted June 3 to June 8.

Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This includes: cooked duck 57°F, bean sprouts 45°F, cut tomatoes 45°F, spring rolls 47°F, tofu 46°F, bamboo shoots 46°F, water chestnuts 46°F, coconut soup 44°F, hot dogs 45°F, red sauce 45°F, scallops 45°F, rice noodles 67°F and rice noodles 71°F.
Small ants were crawling on the wall and prep table in the kitchen.
Raw animal food was stored over ready-to-eat food. Raw tuna and salmon was stored over vinegar and gingers.

10 to 15 live, small flying insects were found inside the bar area in proximity to service items and open, unprotected food that had been landed upon. One flying insect was also found by the hand wash sink inside the bar area next to open, unprotected condiments. Also approximately 20 to 30 were found in the outside bar area in various locations and in proximity to contacting food.
Raw or undercooked oysters were offered but the establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included: cut fruit 50°F, crema sauce 51°F, cheese 48°F, salsa 59°F, tomato base salsa 55°F and chicken 53°F.

An employee touched the left side of his face then engaged in food preparation, handled clean equipment and utensils without washing his hands.
An employee with a inflamed wound on their left arm with no protection was engaging in cooking on the cook line.
Ready-to-eat, potentially hazardous food was marked with a date that exceeds 7 days after opening and preparation.

Commercially processed ready-to-eat, potentially hazardous food was opened and held for more than 24 hours and not properly date marked after opening.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included ricotta cheese 50°F and provolone 50°F.
The walls were soiled with accumulated grease, food debris, and dust behind the fryers and grill.

Raw animal food was stored over cooked food. Raw fish was stored over buckets of sauce in the walk in freezer.
Roach activity was present as evidenced by live roaches found. 7 live roaches were found in the motor of the freezer chest and in the freezer interior 5 were found, under the 3 compartment sink 1 live roach was found.
A Stop Sale was issued due to the adulteration of a food product. A glass bowl holding cut citrus on top of in use ice.\

Raw lamb was stored over cooked potatoes in the reach in cooler and raw burger was stored over raw pork chops.
Rodent activity was present as evidenced by rodent droppings found. One dry rodent dropping was found in the dry storage room.
Food was stored in ice used for drinks. A Stop Sale was issued.

The kitchen reach in freezer gaskets had slimy, mold-like build-up.
Stored food was not covered in the walk-in cooler. This included fish and potatoes.
Potentially hazardous hot food was held at less than 135 degrees Fahrenheit or above. This includes Hash browns 90°F and home fried potatoes 100°F.

A case of single-service cups stored on the floor in bathroom were not inverted or protected from contamination.
Potentially hazardous cold food was held at greater than 41 degrees Fahrenheit. This included shell eggs 76F°, cream cheese 67F° and cheese 58F°.
Commercially processed ready-to-eat, potentially hazardous food was opened and held for more than 24 hours without properly being date marked after opening. This included cream cheese, deli meats, nova lox and milk.