- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey 46. Ham 46 in the upper portion of there's reach in cooler (left side) on the cook line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook: changed gloves without washing hands, then dropped cloth glove on the floor and was about to place the soiled glove on hands.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server scratching face then proceeded to grab a bowl without first washing his hands. **Corrected On-Site**
- High Priority - fruits cold held at greater than 41 degrees Fahrenheit. Melon 54 top area of the prep reach in cooler (right side) stacked to high in individual portion cups the last layer was above the fill line. The following corrective action was taken moved to the lower section of the same unit
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Onions 70 left on a speed rack by the rear door at room temperature. The following corrective action was taken moved in the walk in cooler
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored at the front counter are not fully covered the tip of the spoons, forks are visible and subject to physical or biological contamination from customers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter mix 51 in a dispenser (in use) sour cream 45 in a dispenser (in use) both at the reach in cooler closest the table with the potatoes on the cook line. Recommend adding these two items to the time control program.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Two cooks elected to wash their gloved hands instead of removing the gloves and washing the actual hand **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. As evidence from the stained metal closest the tea and coffee machines at the wait staff area
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Paper towel used as liner for food container, placed in with cooked bacon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs pooled 49 in the small reach in cooler on the cook line. corrective action taken. Ice bath used to cool thermo duct done.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The cook kept arranging his hat while wearing his gloves, the area on his hat was greasy and soiled **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled the two small boards on the cook line
- Intermediate - Employee used handwash sink as a dump sink at the wait staff area by the black ice bin **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket **Warning**
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9/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45 in container in the longer reach in cooler on the cook line **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **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. Milk in the wait staff reach in cooler **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. Manager on duty recently took the test because his CFM had expired. **Warning**
- 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. **Warning**
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7/22/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Both restrooms
- Basic - Clean equipment stored on floor. The dish machine racks/trays
- Basic - Exterior door has a gap at the threshold that opens to the outside. At the front door
- Basic - Outer openings not protected with self-closing doors. Rear door
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cheese 56, 47 at 3:15 pm, received at 1:30 pm
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5/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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