- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At back prep room
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler, shatter proof bulb is acceptable
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- 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. Gallon of milk
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Soil residue in food storage containers. The red flour container
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored on floor. The bottom shelf of seasoning basket needs to be six inches off the floor
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Used to cover flour
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Prep table shelf
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice temp at 75°,
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw Beef and chicken kabab next to ready to eat foods in reach in cooler **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Cologne **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On toaster
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At cook line
- Intermediate - No soap provided at handwash sink. At front cook line
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastics utinsels
- Basic - Equipment in poor repair. Reach in cooler for tomatoes, cut leafy green, hummus, dressing has an ambient temperature of 58°, **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. At cook line, at back kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler for cut tomatoe tomatoes , lettuce, dressing, hummus **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. At back kitchen
- Basic - Wood food-contact surface not properly sealed. For dry foods storage
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Temp at 57°
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Temp at 54°, **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus temp at 54°,
- Intermediate - Handwash sink not accessible for employee use at all times. At cook line
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- 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. **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, watch **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 58, advised **Warning**.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At cook line **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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8/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, watch **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 58°, advised **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Hood filters in disrepair. **Warning**
- Basic - Leaking pipe at plumbing fixture. Faucet of hand sink **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Heating element for Gyro cone was turn off **Warning**
- High Priority - Dented/rusted cans present. Grilled eggplants **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pre-sliced gyro at room temp of 80°. Advised using Time instead of temperature, PROVIDED USING TIME PROCEDURE TEMPLATE **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef, raw chicken has a temperature of 48°, 50°, yogurt dressing temp at 47° products were stored in cook line reach in cooler Advised **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At hand sink of cl **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At cook line **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. **Corrected On-Site** **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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6/5/2013 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside walk in cooler- advised operator that shatter proof light bulb is acceptable
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rubber seal broke off at back door
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Proof of required state approved employee training not available for some 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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2/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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