FEIL TAMPA

Basic - Floor area(s) covered with standing water.

Basic - Equipment in poor repair. Ice machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser ice chute soiled with mold like substance in dinning area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to mop sink area. Emailed manager DBPR hand washing sign. Manager printed sign and posted it during the inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2024. Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Carton of pasteurized liquid eggs not dated marked in stand alone cooler across from fryers on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Ice chutes soiled with mold like substance on soda dispensers machines in dinning room. -Can opener soiled with food debris in prep area. -Manager sent can opener to three compartment sink to be washed, rinsed and sanitized. -Ice chute was washed rinsed and sanitized during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee drink stored on counter next deli reach in cooler across from turbo chef oven. Manager discarded drink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup up on reach in freezer on cook line in front kitchen area next to flat top.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris on cook line in back kitchen area.

Basic - Old labels stuck to food containers after cleaning. -Old labels on clean containers stored on rack near three compartment sink.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Open carton of heavy cream not date marked. Labeled 12/14/23. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket 500+ PPM. Sanitizer bucket was replenished to 200 PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Can opener was washed and sanitized. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer near flat top on kitchen cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior in kitchen back prep area soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris in reach in coolers on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall single door reach-in cooler of back prep area: raw beef 47 degrees F, provolone 46 degrees F, cheddar 46 degrees F, pepper jack 47 degrees F, American cheese 46 degrees F. Per employee they've been in and out of cooler but ambient temperature registered at 38 degrees F a couple of hours ago. Employee placed in walk-in freezer. Re-temps: raw beef 43 degrees F, provolone 42 degrees F, pepper jack 42 degrees F Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Dented can of olives on dry storage shelf. Operator segregated

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: sausage patty 117 degrees F. Operator voluntarily discarded Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink by mop sink area. Operator placed soap Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade R and B sauce not dated from Monday. Operator dated. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of olives on dry storage shelf. Operator segregated Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table near entrance to bathrooms. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of black olives on dry storage shelf. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and slicer blade have old food debris.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of black olives on dry storage shelf. Operator segregated Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on back prep table. Operator removed Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat chicken soup in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of jalapenos and 1 dented can of olives on dry storage shelf.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken, Lo mein noodles marked 07/29 in walk-in cooler. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 7 days after opening/preparation. Cooked chicken, Lo mein noodles marked 07/29 in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of front line: peeled hard boiled eggs 47-48°F. Operator voluntarily discarded Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table of cook line: Sausage links 99-100°F, sausage patty 110°F. Employee began reheating Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by soda bag in the boxes.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold-like substance on ceiling tiles above single service storage room.

Basic - Damaged/spoiled/recalled food not properly segregated. 3 dented cans of jalapenos and 1 dented can of olives on dry storage shelf. Employee segregated Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep ranked next to prep sink. Water bottle on bottle shelf of prep table next to oils Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on gaskets on double door reach-in coolers of front line. Mold-like substance on exterior of ice machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm. Employee replaced. 350 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.