- Intermediate - Significant amount of Encrusted material on can opener blade. Blade and side of can opener stained with food debris. **Warning**
|
07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Near three compartment sink. **Warning**
- Basic - Ice scoop handle in contact with ice. In ice machine. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Under cold holding table at front counter. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Front make reach in cooler such as cheese 50f, ham 50f **Warning**
- High Priority - Produce with mold-like growth. See stop sale. Avocado on shelf had mold. **Warning**
- 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. Soup 41f in reach in cooler 1 and blue cheese 40f in reach in cooler 2 **Warning**
- Intermediate - Make Reach-in cooler not 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. Observed ambient temp 50f **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Significant amount of Encrusted material on can opener blade. Blade and side of can opener stained with food debris. **Warning**
|
07/21/2014 | Routine - Food | Warning Issued |
- High Priority - Unwashed produce stored over ready to eat cut tomatoes in produce reach in cooler.
|
4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No wash compartment set up. Rinsing out containers and then sanitizing containers. Advised. Three compartment set up correctly and now for wash, rinse and sanitize **Corrected On-Site**
- Basic - Equipment in poor repair. Sandwich make table at front not working at this time. Manager checked temps once arriving at facility this morning and products in unit over night above 41. Manager has discarded all food products in unit and has called for service on the unit. Unit will not be used until repaired.
- Basic - Interior of microwave soiled with encrusted food debris. Inside top part of microwave in back prep area
- High Priority - Stop Sale issued due to adulteration of food product. Cooked baked potatoes individually wrapped in tin foil, cooled in tin foil over night and reheat next day for service. Potatoes not able to be cooled in tin foil due to bacteria growth concerns of botulism. 20 potatoes discard/stop sale
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front counter
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter has a push cart for bread blocking easy access to hand sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in tin foil wrap. Baked potatoes cooked before 12/3/13 cooled over night still individually wrapped in tin foil while cooling. Then reheated in tin foil next day for service
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Empty tanks back room
- Basic - Equipment in poor repair. Sandwich cooler food temps 42-50. Lower to 41 or colder
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50, sprouts 46 moved to alternate cooler for temperature recovery
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. From line **Corrected On-Site**
|
12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign,soap or paper towels provided at a handsink used by food employees. Left frontline handsink
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) Train all foodhandlers within 60 days of date of hire. 866-372-7233.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Wet mop not hung to dry.
|
10/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Natures Table, 451 E Altamonte Dr Space Fs 07, Altamonte Springs, FL »