TESORO COVE
14651 CHELONIA PKWY
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Observed raisins and chocolate chips also cinnamon not properly protected on the counter. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked blueberry yogurt 59°f, plain yogurt 50°f stored inside reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of blueberry yogurt 56°f vanilla 50°f stored inside reach in cooler time not determined Manager discarded product at time inspection. **Corrected On-Site**
Food safety inspection conducted on 1/30/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/23/2024
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 8/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed old food spilled on the walk in cooler floor.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor underneath shelves in the walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed plastic containers with old labels after cleaning.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed honey dew melons in the prep back kitchen
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates not properly protected on the buffet line. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slowly located in the dish machine area.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine is not sanitizing properly at time inspection final rinse reaching 150°f, recommend Chef to notify dishmachine company immediately Three compartment sink must be use wash , rinse and sanitize. The operate will be using Main kitchen Dishmachine temporarily until Dishmachine repaired.. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old dried food stuck on the back area of the slicer. Employee cleaned at time of inspection **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided to provide soap at hand sink located on the cook line, found out using sanitizer instead of soap. **Corrected On-Site**
Food safety inspection conducted on 8/16/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).