- Basic - Employee with no hair restraint while engaging in food preparation. Both employees handling food without any hair restraint for loose head hair
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black to go containers.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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07/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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1/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature marginal 42-43F. Advised to lower temperature to 41F or colder
- Critical - Working containers of food removed from original container not identified by common name.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.30 days to acquire.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Provide training within 60 days of date of hire.
- Critical - No thermometer provided to measure temperature of food product. Need 0-220F type
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4/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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