- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Insecticide/rodenticide use not in compliance with regulations. household can raid ant and roach spray in unit
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food thawed at room temperature. ground meat thawing on counter Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. side door of unit open and sliding windows open without screen protection
- Critical - Water pressure lacking at fixtures that require the use of water. Corrected On Site.
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9/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Lights missing the proper shield, sleeve coatings or covers. both light sets
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - 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.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees or intended range
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only. Silver extinguisher required
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7/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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