- No Violations Were Observed
|
10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In very back storage area. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Center lights in kitchen. **Warning**
- Basic - Wall soiled with accumulated food debris. Near three comp sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.one container of dry spice on island kitchen countertop. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice hot holding inside steam bin in kitchen temped 133°f product was not in the process of preparation, cooking or reheating. Corrective Action: operator turned up heat on product. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored in handsink at front counter. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
08/20/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle inside the rice in the rice container.
- 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. Scoop handle inside the sugar in the sugar container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons at the cookline in water at 128°. Rechecked at 141° **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seasoning container on the food shelf not labeled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Can of pest spray stored next to the drinks at the prep table **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sanitizing solution bucket inside the hand sink at the frontline counter. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the ware washing sink **Corrected On-Site**
|
1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable. Mat under the cutting board
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils 83° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46°/beef 46° walk in cooler. Iced. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cabbage 132°/salt fish 130°. Reheated. **Corrected On-Site**
|
7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Serving utensils in the standing water at 88?
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Handle of scoop in rice .
- Basic - Walk-in cooler floor soiled.
- Basic - Wash solution not clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants did not change glove and wash hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stew chicken 98?/oxtail . Moved to the walk in cooler. Rice and peas 117?. Reheated to 177? Dumplings 102?. Reheated to 181? Mac cheese 124?. Reheated to 171?
- Intermediate - Accumulation of soiled substance inside the ice bin.
- 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. Administrative Action issued 5/17/13.
|
5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. New employees hire less than 60 days. **Warning**. Call back found no proof of employees training. LEAGAL ACTION FORM DISTRIBUTED.
|
5/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Wall soiled with accumulated food debris. Under the ware washing sink **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. New employees hire less than 60 days. **Warning**
|
3/8/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water mixed in with food in the walk in cooler. **Warning**
- Basic - Food storage container/container lid cracked or broken. Scoop in the sugar handle broken off. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Warning**
- Basic - Shelf under preparation tables soiled with food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the sanitizer buckets. Maintain mop bucket / mop sink clean/ walk in cooler / freezer doors. **Warning**
- Basic - Wall soiled with accumulated food debris. Under the ware washing sink **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for bucket, 200 ppm. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Tomato paste with dented edges. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 45? at the prep area. Iced. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gray 113?/rice peas 114? on the stove. Mac cheese 110? in the oven. **Warning**
- Intermediate - Accumulation of substance inside the ice bin lid. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with the sanitizer bucket/ drinks. **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. New employees hire less than 60 days. **Warning**
- Intermediate - Soil residue in food storage containers. Sugar, flour containers. **Warning**
|
3/6/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. [Both restroom doors].
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Red beans 45 degrees cooked 10/18/12].
- Food-contact surface not smooth and easily cleanable. Re-using foil containers.
- Critical - Hand wash sink lacking proper hand drying provisions. [Handsink at the warewashing sink area].
- Critical - Handwash sink not accessible for employee use at all times. Blocked with container of waste oil. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop on the top of the ice machine ].
- Light not functioning in cooking areas.
- Lights missing the proper shield, sleeve coatings or covers. [Before the microwave ].
- No suitable facilities provided to store employee clothing and other possessions. [Jacket stored in the food area]. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed accumulation of debris in two-compartment sink.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Mopsink very dirty. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Storage shelves throughout the kitchen ].
- Observed build-up of grease on nonfood-contact surface. [Stove ]. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. [ Hood filters.]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. [Flattop grill].
- Critical - Observed interior of microwave soiled.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soil buildup inside ice bin and inside the lid.
- Critical - Observed soil residue in storage containers. [All the food storage containers].
- Critical - Observed toxic item stored by utensils. [Bottle of dawn soap/raid/mean green on the top of the ice machine ].
- Critical - Observed unwashed fruits/vegetables stored over ready-to-eat foods in the walk in cooler.
- Observed wall in disrepair at the mopsink/handsink areas.
- Observed wall soiled with accumulated food debris at the 3-compartment sink area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Salt fish/ communited beef/curry chicken ]. Corrected On Site.
- Soiled aprons apparel not kept in a suitable container prior to laundering. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked red beans.
- Critical - Working containers of food removed from original container not identified by common name. [Cornmeal ]. Corrected On Site. Repeat Violation.
|
10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Medicine [tonic] stored next to the microwave. Corrected On Site.
- Critical - Medicine stored next to the microwave. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Scoop handle in the sugar broken.
- Observed build-up of grease on nonfood-contact surface. Stove.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands between glove changes.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Frying pot too encrusted.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the ovens.
- Critical - Observed raw animal food stored over ready-to-eat food. Open box of tomatoes ,brocolli over tge cooked chicken cooling in the walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cornmeal 123 degrees, reheated to 200 degrees; dumplings 110 degrees -reheated to 177 degrees; bananas 107 degrees -reheated to 198 degrees;mac cheese 130 degrees -reheated to 167 degrees; peas/rice 125 degrees -reheated 200 degrees. Corrected On Site.
- Critical - Stem type thermometer not within the intended measuring range of use.
- Wet mop bucket very soiled .
- Wet mop sink very soiled .
- Critical - Working containers of food removed from original container not identified by common name. Brown sugar container. Corrected On Site.
|
4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes 45 degrees in the walk in cooler, boiled 7/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the the glass door to the walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Stove.
- Observed build-up of grease on nonfood-contact surface. Flattop stove.
- Critical - Observed food stored on floor. Walk in frezeer. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Walk in frezeer missing the door handle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mac cheese 123 degrees .
|
7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Cornmeal container.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground meat in walk cooler 44 degrees.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored on the top of the warming unit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers. Sugar, rice, cornmeal containers too soiled.
- Critical. Observed buildup of soiled material on the juicer.
- Observed build-up of grease on nonfood-contact surface. The entire cookline. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Inside the door of the ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsinks clean. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. The lock off knob at the three compartment sink missing.
- Critical. Hand wash sink lacking proper hand drying provisions. Buffet line. Corrected On Site.
- Lights not functioning.
- Observed unnecessary items on the premise. Tools stored on the ice machine . Corrected On Site.
- Clean clothes and linen not properly stored in clean dry place until used.
|
1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Reheated. [Fungi 112 degrees on the stove].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Peas/rice 117 degrees inside the oven.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef patties 125 degrees, warmer at the frontline .
- Critical. Observed food stored on floor in the walk freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Soup bowl inside the container scooping the red beans.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop with the handle in the brown sugar.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Walk in freezer handle missing. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener and holder.
- Observed build-up of heavy grease on nonfood-contact surface. Detail cleaning on the six burner stove. Repeat Violation.
- Observed build-up of heavy grease on nonfood-contact surface. Detail cleaning on the fire panel wall behind the stove. Repeat Violation.
- Observed build-up of heavy grease on nonfood-contact surface. Detail cleaning on the flattop grill.
- Observed residue build-up on nonfood-contact surface of the hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsink at the warewashing area clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the mop sink clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning of all the storage shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning inside the stainless steel container on the prep table with cooking utensils .
- Critical. Observed handwash sink used for purposes other than handwashing. Dumping food in the handsink at the warewashing area.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink at the cookline .
|
10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Potentially hazardous foods cooked in the walk in cooler].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cooked cornmeal 102 degrees at the cookline area.] Reheated .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair. [Walk freezer missing the handle].
- Observed build-up of heavy grease on nonfood-contact surface. [Stoves ],
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- No suitable facilities provided to store employee clothing and other possessions. [Employee shirt on the top of the warmer]. Corrected On Site.
|
3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. [Conch ].
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin and inside door flap.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Handsink at the 3-sink area].
- Critical. Handwash sink not accessible for employee use at all times. [Handsink blocked container lid, cutting boards].
- Observed hole in ceiling. [Missing ceiling tiles above the walk in cooler].
- Critical. Observed toxic item stored by food. [Air freshner at the prep table]. Corrected On Site.
- Critical. Observed toxic item improperly stored. [Clorox bleach, soap on the top the ice machine]. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Quat sanitizing solution 300+ ppm]
|
9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about 340's Caribbean Restaurant Llc, 4529 N Pinehills Rd, Orlando, FL »