- Basic - Cutting board has cut marks and is no longer cleanable, dry storage racks.
- Basic - Single-service articles improperly stored, gloves boxes were stored over rice cooker, the steam was soaking the boxes with moisture.
- Basic - Single-service items stored on floor, box of paper cups. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name, sugar **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times., blocked with carts with bowls, carts were removed. **Corrected On-Site**
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not constructed to be easily cleanable, grout coming off by cooks line.
- Basic - Leaking pipe at plumbing fixture, under handsink by back prep area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook going into walk in cooler then going back into kitchen and prep food. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, vegetable walk in cooler had ambient temp of 47°f. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall, cleavers in 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, beef 45°f, chicken , cheese 47°f, inside walk in cooler the ambient temp of walk in cooler was 41°f, manager stated that they had a truck today and they turn off walk in cooler. **Warning**
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6/11/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable, green cutting boards in dry storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, creamer was 51°f, product was iced.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 150 ppm, manager emptied sanitizing compartment and reset the sanitation compartment. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw chicken stored over raw beef inside reach in cooler by cooks line. **Corrected On-Site**
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old label residue in cleaned containers **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit, was reheated to 165°f. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items, front services area **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items, spray bottle stored by gloves. **Corrected On-Site**
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, inside rice bin
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, sushi area
- Basic - Walk-in cooler shelves soiled with encrusted food debris, produce walk in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 50-09-1 Current Hotel and Restaurant license not properly displayed, had the 4-1-11 dysplayed.
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon, invoice did not say if fish went parasite destruction .
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 50-09-1 Current Hotel and Restaurant license not properly displayed, had the 4-1-11 dysplayed.
- Critical - Violation: 53B-08-1 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.
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8/31/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler in the front services area was 60f, open unit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice cooked yesterday was 47f, products was discarded.
- Critical - Current Hotel and Restaurant license not properly displayed, had the 4-1-11 dysplayed.
- 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 - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon, invoice did not say if fish went parasite destruction .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fruit salad was 60f, products were put inside front reach in cooler unit.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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8/30/2012 | Routine - Food | Warning Issued |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, salmon, recived from Sigma. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided, salmon.
- Wet wiping cloth not stored in sanitizing solution between uses, top of deli unit in the sushi area. Corrected On Site.
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, knife sushi area. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, by cook's line. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beef 115, chicken 97f, product was discarded. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing, used as dump sink.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, frontline employees with gloves going to back kitchen area then returning to front area continuing the food preparation without changing gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, sushi area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook. Corrected On Site.
- Observed old labels residue stuck to food containers after cleaning.
- Critical. Sprinkler head spray pattern obstructed, with produce box. For reporting purposes only.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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
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12/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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