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3608 1st Street, Bradenton, 34208 Florida, United States
Complaint inspection Sept. 30, 2019.Follow-up needed: Warning issued.
26 total violations, with 5 high-priority violations:
-- High Priority - Employee washed hands with cold water. **Warning**
-- High Priority - Food with mold-like growth. At walk in cooler, observed sliced tomatoes with mold like growth. **Warning**
-- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At ice cream hopper, Observed the following temperatures: vanilla dairy mixture; Dairy (44-46°F - Cold Holding). At walk in cooler, Observed ambient air temperature at 50°F. Observed the following temperatures: shredded cheddar cheese; Dairy (53°F - Cold Holding), sliced tomatoes ; Plant Foods (49°F - Cold Holding), gyro meat ; Beef (50°F - Cold Holding), Cooked peppers; Plant Foods (52°F - Cold Holding), salami; Pork (50°F - Cold Holding). Operator unable to cold hold majority of potentially hazardous food items on site at 41°F or below. No temperature monitoring documented/took place at establishment. **Warning**
-- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At hooded reach in cooler on cook line, observed gyro meat, sliced tomatoes, shredded lettuce, Gouda, Swiss, cheddar, sliced turkey and sliced ham without time marking assessed. Time as Public Health Control is method of monitoring at unit. **Warning**
-- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At walk in cooler, Observed ambient air temperature at 50°F. Observed the following temperatures: shredded cheddar cheese; Dairy (53°F - Cold Holding), sliced tomatoes ; Plant Foods (49°F - Cold Holding), gyro meat ; Beef (50°F - Cold Holding), Cooked peppers; Plant Foods (52°F - Cold Holding), salami; Pork (50°F - Cold Holding). Per operator, no temperature monitoring took place. Food stored in unit overnight. **Warning**
Source: Department of Business and Professional Regulation
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