Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, must use 3 compartment sink to sanitize until dishmachine is correct
Critical - Electrical outlet missing cover plate. For reporting purposes only. outlet on cookline
Critical - Hand wash sink lacking proper hand drying provisions. handsink at cookline
Critical - Handwashing cleanser lacking at handwashing lavatory. handsink at cookline
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. over fryers
Lights missing the proper shield, sleeve coatings or covers. lights with sheild in back storage room with the bag of box soda
No copy of latest inspection report.
Critical - No handwashing sign provided at a handsink used by food employees. handsink at cookline
Critical - No proof of required employee training provided. establishment has been open since 09-2010
Non-prewrapped utensils not properly presented. soup spoons in cup without handles facing upward at waitstation
Observed build-up of , dust or dirt on nonfood-contact surface. ventt cover over dishmachine
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. 2 propane tanks inside restaurant under portable grill in unused dining area
Observed cutting board grooved/pitted and no longer cleanable. on cookline
Critical - Observed food stored in ice used for drinks. containers of lemons and limes in ice used for drinks at waitstation Corrected On Site.
Observed ice scoop with handle in contact with ice. at waitstation Corrected On Site.
Critical - Observed interior of microwave soiled.
Critical - Observed raw animal food stored over ready-to-eat food. open box of raw fish over ready to eat crab legs in walk in freezer
Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over spinach and rice in reach in cooler
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shelled eggs over raw fish in reach in cooler
Observed residue build-up on nonfood-contact surface. on fan covers in fish walk in cooler
Observed soda gun holster with accumulated slime/debris.
Critical - Observed uncovered food in holding unit/dry storage area. cheesecake in walk in freezer
Observed unused and unprotected place settings left on table with seated customers reused for other customers.
Observed wall soiled with accumulated black debris in dishwashing area. 3 compartment sink and dishmachine area
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. plates and bowls at waitstation for soups
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Wet mop not hung to dry.
2/4/2011
Routine - Food
Warning Issued
Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
Critical. Working containers of food removed from original container not identified by common name.Bulk salt container in kitchen
Critical. Reach in cooler by walk in freezer incapable of maintaining potentially hazardous food at proper temperatures.Ambient temperature 44F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
Critical. 2 doir cookline reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Ambient temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
Critical. No handwashing sign provided at a handsink used by food employees.Lobby area and all handsinks
Critical. No handwashing sign/paper towels provided at a handsink used by food employees.Left handsink at shucking area.
No Heimlich maneuver sign posted.
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. Provide training within 60 days of date of hire.
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