- Basic - Build-up of grease on nonfood-contact surface. To the can opener bracket mounter to a table in the expo area **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. The prep area by the tall reach in cooler, to the right when you first walk into the kitchen **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The salad unit: tomato 49. Lettuce 53. Tomato 44. Potato salad 45. **Warning** 10/23: Not Set Up
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The salad reach in cooler in the expo area **Warning** 10/23: Not Set Up
|
10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of the lower areas in the kitchen. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. To the can opener bracket mounter to a table in the expo area **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. The tall reach in cooler closest the hand sink in the prep area. **Warning**
- Basic - Food stored in dry storage area not covered. Flour etc **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. To the cold of the reach in cooler salad by the expo area **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. The prep area by the tall reach in cooler, to the right when you first walk into the kitchen **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The salad unit: tomato 49. Lettuce 53. Tomato 44. Potato salad 45. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 45. Potato salad 45. Poultry 45. Egg wash 45. Cheese 45. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero. The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. The employee is the basting section has changed his gloves without washing hands to break the contamination cycle **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Fish over onion rings in the tall reach in cooler closest the hand sink in the kitchen Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shrimp in the walk in cooler. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 03A. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles at the front counter dispenser **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The scale above the basting section. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At the reach in coolers **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In the sink closest the basting section **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. An elope was scooping food from the steam table **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The sInk closest the basting station **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. All foods in the process of cooling were covered in the walk in cooler **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. The walk in cooler: poultry 45..pasta 51. Potato salad 48. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The salad reach in cooler in the expo area **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Temps 45 or warmer. **Warning**
|
10/22/2014 | Routine - Food | Warning Issued |
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
|
3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Floors not maintained smooth and durable. To the walk in freezer **Repeat Violation** **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Intermediate - Food manager certification expired. Two expired, the General Manager did not have his certification available **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. For the General Manager **Warning**
|
1/23/2014 | Routine - Food | Warning Issued |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The salad cooler at the expo from the cook line R I C: all vio's: lettuce 44. Tom 50. Pot salad 46. Cot cheese 46. Recommend using the 6 hour time control plan for this unit.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Most items in the process of cooling were covered in the walk in cooler, fish, red beans, rice etc. **Corrected On-Site**
|
9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Brown and white sugar containers **Corrected On-Site**
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. At the front counter
- Basic - Equipment in poor repair. Standing water reach in cooler in/at the on the cook line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. In the walk in freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- Basic - Single-service articles improperly stored. Uncovered or wrapped when held outside **Corrected On-Site**
- Basic - Unprotected ice machine in a customer/nonsecure area. Located outside not secured
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. 112 left out on the cook line, reheated **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. On cart on the exterior dining area **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At the front counter
- Intermediate - Food manager certification expired. Mark Degraff
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage by the exit door in the kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dust by fan to the tall unit by the three compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Flour mix 75. creamer 92 covered in 5 gallon bucket in the walk in cooler
|
1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. the prep reach in cooler closest the three compartment sink is in op do not use for the safe storage of temperature controlled foods
- Floors not maintained smooth and durable. walk in freezer floor in disrepair. warped
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. thermometer states 30 f degrees, however the unit is operating at 41 f degrees or higher on the cookline
- Critical - Hand sink missing in food preparation room or area. missing by ice bin Repeat Violation.
- No copy of latest inspection report. Called District Office to have the report be faxed to the location Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the expo table
- Critical - Observed buildup of slime/residue on soda dispensing nozzles heads and body at the wait staff station closest the front counter Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzless heads and body at the wait staff station closest the main dining room Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. located under the cutting board on the prep reach in cooler closest the three compartment sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. server waa about to work with vegetables and was placing gloves without washing hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. employee mixing mayo and vegetables Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. cooling in five gal buckets, covered in the walk in cooler Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. servers are plating lettuce etc while wearing small bands on wrist Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. dining room table in front of the door marked exit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 71 f degrees in the prep area in a bucket Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 66, pasta 45 f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish (multiple) 49, 51, 57 and 47 f degrees in the prep reach in cooler closest the three compartment sink Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 45, 46 f degrees in prep area stored in buckets
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef raw non commercially wrapped stored over fish in the storage reach in cooler closest the three compartment sink Corrected On Site.
- Observed residue build-up on nonfood-contact surface. on a fan placed on the prep reach in cooler in the kitchen
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. several locations throughout the kitchen
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. batter mix 61 f degrees in the walk in cooler from earlier today (morning)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3A's 47 f degrees or above and 3D improper cooling Repeat Violation.
|
7/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm tested drink cups
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. The scoop is burried in the breading mix by the seasoning station
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body.
- Critical - Observed cloth used as a food-contact surface. Using brown paper towels in washed cut vegetables container. noted in the walk in cooler.
- Observed employee with no hair restraint at the expo line Corrected On Site.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee proceeded to put on apron without first washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food stored on floor. white buckets of fish being placed on the walk in cooler floor Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The doors to the storage reach in cooler by the salad station is soiled.
- Observed grease on the ground and/or pad around grease receptacle and runway leading to the receptacles
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter mix 74 f degrees left on a prep table (two large buckets)
- Critical - Observed potentially hazardous food thawed at room temperature. multiple containers of clams left on a prep table to thaw. operator moved containers to the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Hood filters
- Observed residue build-up on nonfood-contact surface. floor fan located in the dry/dish machine room
|
1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. Ice bin in wait staff area, no hand sink in area.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle. from back door to grease drums
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. hallway wall rear prep area
|
9/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. Ice bin in wait staff area, no hand sink in area.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food being cooled by nonapproved method. batter mix 71 f degrees, covered in the two door reach in cooler.
- Critical - Observed food stored on floor. fish containers under the walk in cooler rack
- Critical - Observed food stored on floor. multiple items, buckets of seafood in the walk in freezer
- Observed grease on the ground and/or pad around grease receptacle. from back door to grease drums
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. two door reach in cooler dust on fan cover.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese jack 45 f degrees, potato salad 45 f degrees in small prep reach in cooler expo.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 44, 44 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 44, fish 44 f degrees in two door reach in cooler
- Observed residue build-up on nonfood-contact surface. reach in cooler coils, lower non food contact surfaces, throughout the facility
- Critical - Observed unlabeled pour bottle of dawn on the dish machine
- Observed wall soiled with accumulated food debris. hallway wall rear prep area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Batter mix.
|
9/28/2011 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.Missing floor tiles around salad make unit area.
- Critical - Hand wash sink lacking proper hand drying provisions. Hws next to three compartment sink.
- No copy of latest inspection report.
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Critical - Observed food stored on floor. Mac and cheese walk in freezer.
- Observed gaskets with build-up. Cook line make unit.
- Observed wall soiled with accumulated debris in dishwashing area.
|
3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta cooked 11/11/10 not dated in reach in cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chicken next to fish in make unit. Corrected On Site.
- Critical. Observed food stored on floor. Lemons on floor in walk in cooler. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Ice dumped in hws next to dry storage.
- Critical. Observed hand wash sink used for purpose other than washing hands. Ice in hws at cook's line.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cup of coffee on dish machine. Corrected On Site.
- Observed build-up of food debris, dust or dirt on gaskets throughout kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees. Hws at dish machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Sign missing on hws next to 3 cs.
|
11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No tag on fresh shellfish.
- Critical. Working containers of food removed from original container not identified by common name. says clamd but alfredo sauces in containrr
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic butter @ 55 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. dirty mushrooms over prepped veggie wic
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken; over shrimp Corrected On Site.
- Critical. Observed food stored on floor. flour Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. ice machines unprecedented outside
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Ceiling not smooth and easily cleanable.
- Observed ceiling soiled with accumulated food debris.
- Observed ceiling soiled with accumulated grease.
- Observed ceiling soiled with accumulated grease.
|
1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Employee training validation
|
7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/15/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Boston's Fish House, 6860 Aloma Ave, Winter Park, FL »