CLARA'S TIDBITS
8535 BAYMEADOWS RD STE 4
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 11/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler soup, chicken salad, cheese, deli meat, slaw mix, sprouts, spring mix, cut romaine, feta cheese, 54-67F. Ambient temperature of unit 59F during inspection. Person in charge states have been in and out of unit, called for repair during inspection. Also, in right side fliptop on makeline cheese, deli meat, cheese, cheese 48-53F. Person in charge discarded. Ambient temperature of unit 49F during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-21: In make line, cheese, cheese, chicken at 45-48F moved from other unit 2 hours ago per person in charge. Ambient temperature of unit is 50F during inspection. Person in charge will ice items down and hold on time until unit is holding temperature. In walk in cooler items at 43F or below. Ambient temperature of unit 39F. Items in front sauce cooler at 39F. Units were serviced per person in charge. **Admin Complaint** **Corrective Action Taken**
- 04-02-4:Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection, walk in cooler is at 59F. Items in unit 56-67F. Reach in cooler at makeline at 49F ambient, items in unit between 48-53F. Establishment does not have any freezers on site, has one fliptop on makeline working, and holding temperature, one stand up reach in cooler working and holding temperature, one sauce cooler at front counter at 43F ambient. Person in charge states called for service during inspection, states have been in and out of units frequently. States had delivery from other store at 10am, items all arrive 41F or below. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-11-21: Walk in cooler and sauce cooler are working properly at callback. Makeline cooler is in need of repair to hold items at 43F or below. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/21/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/20/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank unsecured by bag in box soda. Person in charge secured during inspection. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Bag in box soda stored on floor. Person in charge raised. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Self closer missing at back door. **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can olives with dent along seam.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler soup, chicken salad, cheese, deli meat, slaw mix, sprouts, chicken salad, spring mix, cut romaine, feta cheese, 54-67F. Ambient temperature of unit 59F during inspection. Cheese and melon cut at 10am per person in charge at 50-54F in walk in cooler at 2pm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler soup, chicken salad, cheese, deli meat, slaw mix, sprouts, spring mix, cut romaine, feta cheese, 54-67F. Ambient temperature of unit 59F during inspection. Person in charge states have been in and out of unit, called for repair during inspection. Also, in right side fliptop on makeline cheese, deli meat, cheese, cheese 48-53F. Person in charge discarded. Ambient temperature of unit 49F during inspection. **Corrective Action Taken** **Warning**
- 03F-02-5: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 cannot be determined. Items on ice held on time with no time mark. Discarded. **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cheese and melon cut at 10am per person in charge at 54- 56F in walk in cooler at 2pm.
- 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection, walk in cooler is at 59F. Items in unit 56-67F. Reach in cooler at makeline at 49F ambient, items in unit between 48-53F. Establishment does not have any freezers on site, has one fliptop on makeline working, and holding temperature, one stand up reach in cooler working and holding temperature, one sauce cooler at front counter at 43F ambient. Person in charge states called for service during inspection, states have been in and out of units frequently. States had delivery from other store at 10am, items all arrive 41F or below. **Corrective Action Taken** **Admin Complaint**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding made Monday not properly date marked, person in charge marked appropriately. **Corrected On-Site**
Food safety inspection conducted on 11/20/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).