- Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine. Bar and kitchen / manager stated that he already ordered the test strip.
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09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available.
- Intermediate - No certified food manager for establishment.
- Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine. Bar and kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag in the box soda outside walk in cooler **Corrected On-Site**
- Basic - Interior of microwave soiled with old food debris. FOD splatter from night before.
- Basic - No copy of latest inspection report available.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Outside bar
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw bacon over cooked bacon, superior drawers on cookline.
- Intermediate - No certified food manager for establishment.
- Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine. Bar and kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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5/5/2014 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture. Under the hand sink at the bar
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Required in each unit
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. 0-220 f degrees or intended range
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10/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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