- Basic - Ice bucket not stored inverted or off floor between uses. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour bins **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer over. Cook line **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Tea whisk in sink
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment in poor repair. Produce cooler and reach in salad cooler not reaching proper temperature reach in cooler temping 70 walk in cooler temping 46. All TCS products iced and removed to other holding
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Buckets on floor **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs and cheese @ 60 less than 2 hrs due to cooler malfunction. Product iced and re chilled to 41. Walk in cooler products temping 44-45f **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk open longer than 24 hrs
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture not properly sealed - walk in cooler **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Tape stuck to interior surfaces of ice machine
- Basic - Light bulbs not installed - walk in freezer **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight accumulation in back of machine
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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