- No Violations Were Observed
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07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - utensils, plates, pots being dried with a towel/cloth at the Dish machine **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lamb 61. Beef 52. Meat balls 51. Poultry 59. Beef 44 poultry 45. Poultry 57. Z56 **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 at the bar **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 03a for the nit under the cooking equipment **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Eight employees present **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. By a curtain and the storage of wine bottles in the hallway. Corrective action taken. The wine bootlegs were moved and the curtain was opened. **Corrected On-Site** **Warning**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Paper towel used as liner for food container. Wrapping vegetables with brown paper towel
- Basic - Presetting of unprotected tableware outdoors.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher picked up trash off the floor and proceeded to hand dry pots at the three compartment sink
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rinsed hands for 4 seconds
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server was scratching her face then proceeded. To take the food from the expo window to the customer
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Cook with soiled finger nails
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Onion soup 92
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Tomato 76.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. At the bar
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. At the bar, it is required as per the specs on the plan review packet
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Intermediate - Handwash sink not accessible for employee use at all times. The two sinks at cannot be under the bar.
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7/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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