TASTE OF TAMPA CONVENTION CENTER

High Priority - 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. Cream cheese crozziant determined time less than 4 hours

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm discussed to remake solution

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato's moved to walk in freezer to be cooled back down 50F now 43F cut tomato (50F - Cold Holding)

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Next to walk in freezer.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pre made sandwiches. Chef began re printing labels at time of inspection. Corrective Action Taken Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pre made sandwiches. Discussed proper labeling with chef.