Westerley's At Metrowest Golf, 2100 S Hiawassee Rd, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under the plate holder
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Clean container on the rack at the dish machine area.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook keep pulling on pants, no hand washing **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Hand lotion / deodorant next to the plates at the prep line **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per Exec. Chef employees are trained, waiting for the original cards to be mailed by company.
- Intermediate - Water filter not changed according to manufacturer's instructions. Check filters throughout
|
09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Cold water not provided/shut off at employee handwash sink. Bar area **Warning** Priority: Intermediate
- High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce with bare hand. Exec. Chef tossed product, employee washed his hands and placed glove on his hand. **Corrected On-Site** **Warning** Priority: High Priority
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Establishment operating under a change of ownership without a current Division License. **Warning** Reference: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority
- Intermediate - Observed: Hot water supply not maintained during peak periods. Per chef plumber is called for hand sink. Bar area. **Warning** Priority: Intermediate
- Basic - Observed: Standing water in handwash sink/ handwash sink not draining properly **Warning** Priority: Basic
- Basic - Observed: Wall soiled with accumulated black debris in dishwashing area. **Warning** Priority: Basic
|
5/8/2014 | Routine - Food | Warning Issued |
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