- Basic - No conspicuously located ambient air temperature thermometer in holding unit, inside, hot holding cabimet **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Intermediate - Manager lacking proof of food manager certification, must be obtained within 60 days, 6-29-12. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Admin Complaint** **Repeat Violation**
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4/29/2013 | Routine - Food | Administrative complaint recommended |
- No conspicuously located thermometer in holding unit. hot box
- 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) 866-372-7233.
- No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
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4/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. D-04984 Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. hot box
- 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) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee served a customer and failed to wash hands to break the contamination cycle
- Critical - Observed raw sewage on ground of establishment. drain open Corrected On Site.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 122, 125 f degrees in the steam table at the rear service area
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7/25/2012 | Routine - Food | Warning Issued |
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