- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage container lids were soiled and sticky.
- Basic - Employee beverage cup stored in contact with customer food inside of wait station area cooler. **Corrected On-Site**
- Basic - Floor under fryer and grill was soiled with grease.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooler at operator stated was only in-use during busy times. **Corrected On-Site**
- Basic - Very large puddle of standing water. In front of dumpster.
- Basic - Working containers of food removed from original container not identified by common name. Large gray container of dry powder on frontline.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. /. At cook line
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / CUT LETTUCE 51F, CHEESE 52F, IN COOKLINE REACH IN COOLER, LESS THAN 6 HRS **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. / TOXIC SPRAY OTTLE NEXT TO A BOX OF NEW GLOVES, IN KITCHEN
- Intermediate - Spray bottle containing toxic substance not labeled. / IN BACK ROOM **Repeat Violation**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. / IN SMALL REACH IN COOLER BY FRONTLINE
- Basic - In-use rice tong stored in standing water less than 135 degrees Fahrenheit. / at COOKLINE , water was 82F
- Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. / IN WIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. CUT TOMATO AND CUT LETTUCE WERE 48F, AT COOKLINE RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. / COOKED CHICKEN AND COOKED BEEF, COOKED AND COOLED FROM LAST NIGHT WAS 45F
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / COOKED CHICKEN AND COOKED BEEF WAS COOKED YESTERDAY AND COVERED DURING COOLING
- Intermediate - Spray bottle containing toxic substance not labeled. / on shelf next to small reach in cooler
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. / at cookline
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / Observed an employee drink bottle stored on shelf with to-go boxes, at cookline / Corrected On Site.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / Observed employee drink cups stored on food prep table by kitchen rear door / Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. / kitchen rear door/fire egress blocked by garbage can and cardboard boxes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese was 55 F, 60 F at cookline / less than 4 hours Repeat Violation.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. / apron hung on rack with single-use cups / by 3 bay sink
- Observed cutting board grooved/pitted and no longer cleanable. / at cookline
- Observed personal care item stored with food. / clothing stored on top of soda syrup boxes, outside WIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beef at 49 F, 51 F, Corrected On Site.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
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