Caribbean Star Restaurant Llc, 723 Powers Dr, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cut cabbage hot holding steambin 112°f product was not in the process of preparation, hot holding or reaheating, operator stated product had been out of temperature for approximatley 30 minutes. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
10/13/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Unisex restroom **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in water at 84° **Warning*. Call back found utensil water at 90°.
|
6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Unisex restroom **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks / spoons not stored inverted. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in water at 84° **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler next to the chest freezer. **Corrected On-Site** **Warning**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. MSG. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 54°/ white rice 56° cooked from 3/26/14 in the reach in cooler with the vegetables **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry goat 108°( reheated 170°). Roast pork 106° (reheated 170°). Oxtail 84° (reheated 210°) at the hot holding unit. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut cabbage 56° / white rice 54° more than 4 hours . **Warning**
- 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 foods at 41 degrees Fahrenheit or colder. Temperature was adjusted, operator readjust the guage . unit rechecked at 40°. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at kitchen **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
3/27/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted. Provided
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Each cooling unit must have a thermometer
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand signs at all hand sinks.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Need to obtain the chlorine test paper if using bleach as sanitizing solution.
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
12/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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