- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. CHEESE SAUCE LEFT IN 3 UNPLUGGED DISPENSERS. TEMPS RANGE FROM 75-79°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 3BAGS OF CHEESE SAUCE LEFT IN DISPENSING UNITS THAT HAD BEEN UNPLUGGED. TEMPS RANGED FROM 75°-79°
- Intermediate - Accumulation of food debris/grease on food-contact surface. OBSERVED BUILDUP OF CHEESE SAUCE ON NOZZLE OPENING OF DISPENSER.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Trays on shelf next to Ric not inverted or protected. **Corrected On-Site**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Aquafina RIC **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrated read 40F in ice water. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an employee beverage container stored directly above customer food in reach in cooler. Corrected On Site.
- Observed floor area(s) covered with standing water. Underneath cash register.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee chewing gum in kitchen area. Corrected On Site.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- CLEAN EQUIPMENT NOT INVERTED DURING STORAGE - DISHWASH AREA.
- Critical - EQUIPMENT FOR HOT HOLDING MELTED CHEESE NOT CAPABLE OF MAINTAINING HOT HOLD TEMPERATURE OF 135 DEGREES F - CORRECTED ON SITE BY USING TIME AS PUBLIC HEALTH CONTROL.
- Critical - FOOD EMPLOYEES OBSERVED WITH WRISTBANDS/BRACELETS - FRONTLINE - COS.
- Critical - OPEN BEVERAGE CONTAINER OBSERVED NEAR HANDSINK: BACK STORAGE - COS.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.Ice inside handwashing sink.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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