Tropical Taste Bakery And Restaurant

Cycle Inspection / Initial Inspection

• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)

Cycle Inspection / Initial Inspection

• 09B — Thawing procedure improper. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)

Pre-permit (Operational) / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 03I — Juice packaged on premises with no or incomplete label, no warning statement (critical)
• 06A — Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (critical)

Pre-permit (Operational) / Initial Inspection

• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 03I — Juice packaged on premises with no or incomplete label, no warning statement (critical)