- No Violations Were Observed
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 362.00 is due **Admin Complaint**
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6/20/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Case of single-service articles stored on floor in kitchen. Cups by the dry storage rack
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Eggs, breakfast items not part of the menu intermingled in the rear area reach in cooler
- Basic - Soil residue build-up on nonfood-contact surface.the dry storage rack is sticky to the touch
- Basic - Wood non food-contact surface not properly sealed on the dry storage racks
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Renewal fee of 362.00 is requested
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Black flag, flying insect killer states for Residential use only
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cold cuts filled pastry 119, quiche 130 in the hotbox at the front counter
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs on flat stored over hotdogs, and other items in the rear area reach in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, using chemicals which state that they are know to harm humans, item discarded, the Clorox wipes is to be used in non food areas
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 300 plus in bucket
- 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. Hot dogs in the reach in cooler in/at rear area **Repeat Violation**
- Intermediate - Interior of blast reach in freezer soiled with accumulation of food residue rear area
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Rear prep area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Rear prep area
- Basic - Working containers of food removed from original container not identified by common name. Sugar in bulk container
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dog 121
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Hot dogs
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot dog holder at the front counter
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot dogs 117-129 f degrees ih warmer at the front counter
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Sour cream dated 8.15.12
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9/21/2012 | 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. Yogurt in the prep reach in cooler by the hand sink at the frrint counter Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream and hotdogs in the storage reach in cooler in the rear prep area
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. milk dated 5/5/12
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR 5030 160
- Critical - Hand sink missing in food preparation room or area. A hand sink is required at the front counter
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Need to have Quats
- Critical - Observed food stored on floor. chips
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Yogurt open held 24 hrs or greater not dated
- Observed single-service items stored on floor.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the front counter
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12/21/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Front counter hand wash sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Front hand wash sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Front counter hand wash sink.
- 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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8/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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