- Basic - Observed: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking untensils at 117. Rechecked at 184 **Corrected On-Site** **Warning** Call back found untensils in water at 127.
- Basic - Observed: Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Observed: Basic - No copy of latest inspection report available. **Warning**
- Basic - Observed: Basic - Plumbing system in disrepair. Hand sink fauces handle for the cold water not working **Warning**
- High Priority - Observed: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Observed: Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining food at 41 degrees Fahrenheit or colder. Reach cooler ambient air is 58 **Warning**. Call back found the ambient air of the reach in cooler at 76 and a very bad condensation. Bottom of cooler filled with water.
- High Priority - Obsreved: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pull beef 58F (9/4/14) / pull chicken 53F (9/4/14) shrimps 51 F (9/3/14) / chicken salad 48 (9/3/14) / shredded cheese 52F **Warning** Call bacK found top of the reach in cooler with cooked chicken salad 48/ cooked shrimps 49/ / butter 51 / mozzarella 51. Bottom of the unit pull pork 53 dated 9/5/14/ pull beef 52/ chicken salad 48.
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09/09/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Observed: Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Intermediate - Observed: Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach cooler ambient air is 58° **Warning** Reference: 4-501.11(A) and (B) FC: (A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Priority: Intermediate
- Intermediate - Observed: Cold water not provided/shut off at employee handwash sink. **Warning** Reference: 5-103.12 FC: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Paragraphs 5- 104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Priority: Intermediate
- Basic - Observed: Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning** Reference: 509.241(3) FS and 61C-1.002(1) and (7) FAC: 509.241(3) Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. 61C-1.002(1) If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. (7) The division shall issue a license to each public lodging establishment and public food service establishment which has satisfied the requirements of Chapter 509, F.S., and this chapter upon initial licensing and annual renewal. In addition to the license, the division must issue a license decal to each mobile food dispensing vehicle, theme park food cart and vending machine, which must be prominently displayed and affixed to the vehicle, cart or machine. Priority: Basic
- Basic - Observed: Employee personal items stored in or above a food preparation area. Cell phone on the drinks **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. **Warning** Priority: Basic
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at 117°. Rechecked at 184° **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning** Reference: 4-204.112(B) FC: (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Priority: Basic
- Basic - Observed: No copy of latest inspection report available. **Warning** Reference: 509.101(1) FS: Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. Priority: Basic
- Basic - Observed: Plumbing system in disrepair. Hand sink faucet handle for the cold water not working **Warning** Reference: 5-205.15 FC: (A) Repaired according to law; and (B) Maintained in good repair. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pull beef 58°( 9/4/14) / pull chicken 53° (9/4/14) shrimps 51° (9/3/14) / chicken salad 48 (9/3/14) / shredded cheese 52° **Warning** Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
- Basic - Observed: Single-service items for customer self-service not properly protected to prevent contamination. Spoons / forks / knives not stored inverted **Corrected On-Site** **Warning** Priority: Basic
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** Reference: 3-701.11(A) FC and 509.032(4) FS: 3-701.11(A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. 509.032(4) The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Priority: High Priority
- Basic - Observed: Working containers of food removed from original container not identified by common name. Sugar container not labeled. **Corrected On-Site** **Warning** Priority: Basic
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09/05/2014 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. / observed 2 lightbulbs over prep table / 2 lightbulbs at the end of the truck
- No Heimlich maneuver sign posted.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license, license expired 4-1-11.
- 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. Pro This violation must be corrected by : 6-25-11.
- Observed leaking pipe at plumbing fixture at 3 compartment sink.
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4/25/2011 | Routine - Food | Warning Issued |
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
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11/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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