- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves. / used to divide plastic wares at front line
- Basic - Clean knives/utensils stored in crevices between equipment. /at cook line **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. / at cook line **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered. / in chest freezer in 3 compartment sink
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. / at kitchen and in women's room
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. / plastic forks and knives at front line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / on cutting board at cl
- High Priority - Raw animal food stored over ready-to-eat food. / bag of raw shrimp above bag of ice, in chest freezer, in kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / in 3 compartment sink room
- Intermediate - No soap provided at handwash sink. / at kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked bean in cook line reach in cooler **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. / at front line
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean clothes/aprons not properly stored in clean dry place until used. Observed on main line hanging on cooler door.
- Basic - Clean knives/utensils stored in crevices between equipment. Main prep line **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food stored on floor. Grease container located in back prep kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 47°f stored on top counter, recommend manager to placed in cooler immediately.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded American cheese **Repeat Violation**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2014 | Complaint Full | Call Back - Complied |
- High Priority - Grease interceptor/trap overflowing onto floor/ground. Observed the grease trap has grease accumulation on exterior of grease interceptor has been temporary repaired, per owner will replace before reinspection on 3/5/14. **Warning** Orange County has given operator time extension for grease interceptor, provided proof of notice of noncompliance 4/3/2014.
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3/7/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. 9/27/13 **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Grease interceptor/trap overflowing onto floor/ground. Observed the grease trap has grease accumulation on exterior of grease interceptor has been temporary repaired, per owner will replace before reinspection on 3/5/14. **Warning**
- Intermediate - Color-coded thermometers in use without a numerical scale. Broken thermometer used for freezer 9/27/13 **Repeat Violation**
- 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. Cole slaw
- Intermediate - Cutting board(s) stained/soiled. 9/27/13 **Repeat Violation**
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2/5/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Observed terrible grease accumulation on the back panel .
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Beef
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach in freezer
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated grease. Observed near oven
- Basic - Working containers of food removed from original container not identified by common name. Bottles of garlic sauce stored on front counter.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 75°f stored out room temperature
- High Priority - Toxic substance/chemical stored by or with food. All purpose cleaner stored by potatoe chips.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Passion fruit
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. back splash has grease accumulation on the stove
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade bags used in direct contact with food. Lettuce stored in plastic bags inside cooler
- Basic - Raw animal food stored above unwashed produce. Beef and lettuce stored in reach in cooler
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 47?f stored in reach in cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per Owner customers can order rare hamburger, Owner found copy given to him from license package. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans stored in reach in cooler
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- No paper towers or mechanical hand drying device provided at handwash sink.
- No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment insk/warewashing machine.
- No soap provided at handwash sink.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink.
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1/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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