- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed several employees wearing watches, bracelet and wrist band while cooking or preparing food / **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / bucket by the wait station at 0ppm / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / a container of powered sugar on table / **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / butter cup 55F on wait station area for 1.5 hours / moved back to reach in cooler and DO NOT leave butter cup in room temperature.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cheese 57F / sauted station for 1.5 hours / top cooler switch was off / moved to walk in cooler for temperature recovery.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / bar dish machine / chlorine 0ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pancake batter 45F / bottom left / side cooler with all different kinds of batter / recommended deeper pan for the batter.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw chicken stored over raw sausage / cook line drawer / **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing / observed employee rinse coffee jar in hand sink / outside the office.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / reach in cooler #2 and #3.
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/07/2014 | Routine - Food | Call Back - Complied |
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator stated they will contact sysco to get parasite destruction letter. **Warning** / callback 7/30/14, still no parasite destruction for cold smoked salmon serving raw / a one time 7 days extension given.
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07/30/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. Dish washer had open beverage above clean plates. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach in cooler with eggs and egg whites. Egg beaters 50f, egg white 50f **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Individual packaged creamer milk at 70f. At server station. Package states 'keep refrigerated'. Corrective action: operator discarded. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Bean burger 47f. Corrective action: operator place in walk in cooler for temperature recovery. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator stated they will contact sysco to get parasite destruction letter. **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. 10 individually packaged pieces of salmon in walk in cooler **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by bar. **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. Butter sauce in walk in cooler not dated after being prepared yesterday. **Corrected On-Site** **Warning**
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5/23/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/30/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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