- Basic - Bowl or other container with no handle used to dispense food. In sugar **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.both reach in freezers **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes 46, rice 45 in walk in cooler **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in the walk in cooler prepared on 17 th
|
3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Hood filters in disrepair. One installed sideways **Warning**
|
10/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on prep table **Corrected On-Site** **Warning**
- Basic - Hood filters in disrepair. One installed sideways **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Carrots **Warning**
- Basic - Working containers of food removed from original container not identified by common name.salt,seasoning **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 45 in walk in cooler **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 44, plain Hallandale sauce 80, Hallandale with ham 78, and Hallandale with cracked pepper 78 f in the kitchen **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken bag over rte stock in reach in freezer **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands with gloves ,pushed garbage down and started to handle peeled potatoes **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by three compartment sink **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink.by stairs **Corrected On-Site** **Warning**
|
10/29/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Outer openings not protected with self-closing doors.back door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham 45 f
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken liver over raw pork
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
|
3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/05/2012.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 09/05/2012.
- Critical - Observed TOMATOES with mold-like growth. IN WIC
- Observed attached equipment soiled with accumulated dust. FANGUARD IN WIC
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WIC SHELFS
- Critical - Observed dead roaches on premises. TWO DEAD UNDER PREP TABLE This violation must be corrected by : 07/06/2012.
- Observed grease accumulated under cooking equipment. THROUGHTOUT THE KITCHEN
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CKN SHELLVEGGS AND QUAIL EGGS STORED OVER GEN HERBS AND SCED TOMATOES IN WIC
- Critical - Observed roach activity as evidenced by live roaches found THREE LIVE UNDER CORNER RIC ON SUPPORT WOOD This violation must be corrected by : 07/06/2012.
- Critical - Observed roach activity as evidenced by live roaches found TWO LIVE UNDER STOVE TOP This violation must be corrected by : 07/06/2012.
- Critical - Observed roach activity as evidenced by live roaches found TWO LIVE UNDER DISHMACHINE This violation must be corrected by : 07/06/2012.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL COOKED ITEMS IN WIC NOT DATEMARKED AND SEVERAL THAWING HOWEVER NOT MARKED WHEN FROZEN AND WHEN PULLED AND REMAINING DAYS NOT MARKED
|
7/5/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner - use of non-handled scoops in dry goods containers. Repeat Violation.
- Critical - Observed dented cans - pears Corrected On Site. Discarded.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - wearing watch.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage - linen/cloth used to cover food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - lobster meat 44-47F - less than 2 hours COS - cooled to 41F; walk in cooler: milk, cheese slices, butter 43-44F - transferred to alternative cooler. Possible increase in product temperatures due to continuous open/close of doors while loading product or due to loading cooked product for cooling - outside guage reading and internal air from fan reading 42F. Recommend monitoring and lowering temperature so that products maintain 41F with cooler temperature fluctuations.
- Observed reuse of single-service articles - plastic food containers with lipped rim. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - sauces - cookline. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb - mop sink outside establishment.
- Critical - Working containers of food removed from original container not identified by common name - white powdered substances in white plastic containers. Repeat Violation.
|
3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing./ zero ppm in 3 comp sink
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ no handle cup used in flour
- Lights missing the proper shield, sleeve coatings or covers./ back room to left of prep table
- Critical - No handwashing sign provided at a handsink used by food employees./ mens room
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ next to prepping green beans Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable./ yellow board Corrected On Site. Repeat Violation.
- Observed equipment in poor repair./ ice machine lid needs to be repaired.
- Critical - Observed food stored on floor./ fryer oil in back storage room Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ chicken 58f ambient cooling after prep Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food./ eggs over squash Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves./ wic
- Critical - Observed toxic item stored by utensils./ glasses Corrected On Site.
- Critical - Observed unlabeled spray bottle./ clear liquid in spray bottle on top of tool box
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- 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./ flour/seasoning under back prep table Repeat Violation.
|
12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef bourginan 44 degrees F recommend ice bath immediately. rechecked temperatures 39/40 degrees F Corrected On Site.
- Critical - Employees have not received training related to their assigned duties. Observed expired 2/6/2011certification Owner will notify our office once food handling training completed ,will have training by end of June 2011 will fax copy to our office immediately.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Observed throughout kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed dishmachine area Corrected On Site.
- Observed employee with no hair restraint. Observed dishmachine employee Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Observed downstairs prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed vegetables 47 degrees Owner discarded product. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Bottle of carmel
|
6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. processed deli meats. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. braised and stewed items in walkin cooler. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. beef bourginon cooled in deep container with tight fitting lid. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef bourginon. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw duck stored over seafood.
- Critical. Raw animal food not properly separated from ready-to-eat food. medium rare duck stored with cooked duck sausage.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. orange juice by pastry making area. Repeat Violation.
- Observed employees with no hair restraint. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of soil in the interior of ice machine.
|
12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat ham walkin cooler. Repeat Violation.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. bag of tags for oysters and mussels not organized.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bulk granule containers on shelf.
- Critical. Observed food being cooled by nonapproved method. Ambient cooling items cooked with covers. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken pkg not sealed over crawfish reach in freezer. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour/salt container
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. big employee drink container on prep table.
- Nonfood-contact equipment not designed and constructed in a durable manner. sink stopper made from plastic wrap for 3 comp sink.
- Critical. Observed presetting of unwrapped silverware. dining rooms
- Critical. Observed live flies in kitchen. back kitchen area. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back not sealed when closed. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. back kitchen area over doorway.
|
5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw steak over cooked potatoes veggies etc. Corrected On Site.
|
1/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage, deli meat.
- Critical. No oyster warning sign with required language provided. Repeat Violation.
- Critical. Establishment not maintaining shellstock tags for 90 days. oyster tags for raw oyster on oyster appetizer. observed 1 tag from Oct 09.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chili, cheesy potatoes, meat and veggie, sweetbreads, cooked duck, pork walkin cooler and reach in cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. wine bottles on ice at cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cooler ir ice. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items out of protection of hot hold. Repeat Violation.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. sauces and gravies on cookline.
- Critical. Observed food being cooled by nonapproved method. large containers very little in ice bath and covered. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef with pork with poultry. reach In freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cooked duck. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork with cooked duck.
- Critical. Observed raw animal food stored over ready-to-eat food. raw steak over cooked potatoes veggies etc. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. deli meat in walkin cooler. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. par-cooked duck stored with cook sausage. reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef touched washed lettuce with bare hands. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. chef wearing bracelet.
- Observed cutting board grooved/pitted and no longer cleanable. all portable cutting boards.
- Observed nonfood-grade containers used for food storage. 5 gallon bucket for dishmachine detergent used to store blanched green beans. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Prep surface not sanitized after contamination and prior to use. prep table used for raw chicken not sanitized in between prepping raw beef. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline, prep area.
- Clean cups, bowls, containers not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. cookline hand sink blocked by dirty wares.
- Critical. Hand wash sink lacking proper hand drying provisions. back kitchen hand sink. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. back oor wide open.
- Observed dusty air conditioning vent covers kitchen area. Corrected On Site.
|
10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Le Coq Au Vin Restaurant, 4800 S Orange Avenue, Orlando, FL »