EL CAP INC

Name: EL CAP INC
Address: 3500 4 ST N, ST PETERSBURG, FL, 33704, US
Rating: 1.7

3500 4 ST N

★½☆☆☆ (1.7/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10705961

08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat food in stand up freezer. Employee property separated items. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); hot dogs (48F - Cold Holding). Employee placed items in stand up freezer. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (94F - Hot Holding). Reheated sausage to 165F.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on metal cart in dining room not identified. Employee labeled all bottles chemicals. Corrected On-Site

Inspection #: Visit ID: 8732538

10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 spaghetti sauce dented One #10 can kidney beans dented
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 different containers sliced tomatoes (53F - Cold Holding); 2 different containers cut lettuce for burgers (53F - Cold Holding) Items placed in plastic containers on ice at 11 am. PIC stated that burger toppings get changed out frequently. It's are going to be placed on time as a public health control. Inspector printed form and it was completed during inspection. **Corrective Action Taken**
41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored with food in dry storage. Manager removed Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Inspection #: Visit ID: 8503861

36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
08B-38-4:Basic - Food stored on floor. Cooking oil on floor in rear kitchen, relocated Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At grill, removed Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.hand sink next to dish machine
33-16-4:Basic - Open dumpster lid.
36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured when not in use

Inspection #: Visit ID: 8353967

08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
35A-03-4:Basic - Dead roaches on premises. 1 dead roach in beer closet. Bar tender removed Corrected On-Site
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook left kitchen through back door. Re- entered kitchen with same gloves on an was about to continue slicing turkey with no glove change or hand wash. In Spector educated and employee washed hands properly **Corrective Action Taken**
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 62f employee placed in walk in cooler **Corrective Action Taken**
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Dry erase board in kitchen used to track burger set ups. Form completed during inspection Corrected On-Site Repeat Violation