- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Hot water not provided/shut off at employee handwash sink. / hand wash sink by 3 bay sink
- 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.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
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09/02/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. / outside walk in cooler
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / in coffee shop **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. /. Wiping cloth used to line hard boiled eggs, at buffet line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. /. Self serve cookie bags at front line
- Basic - Squeeze bottles containing water and lemon juice not labeled.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / over buckets of pickles, in walk in cooler **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / (1) liquid egg, cut tomato and American cheese 51F at buffet line (2) cream cheese, butter 61F at front line (3) cut melons 51F at buffet
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / hash brown at buffet 129 F
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / SANI buckets next to clean food pots, on bottom shelf of work table by mixer
- High Priority - Toxic substance/chemical stored by or with food. / SANI buckets next to crouton and onion, on WORKTABLE in prep room
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. / wiping cloths in hand wash sink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / hand wash sink by 3 bay sink
- Intermediate - No soap provided at handwash sink. / front line hand wash sink **Corrected On-Site**
- 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.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. /. Cream cheese, butter at 51F
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
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08/29/2014 | Complaint Full | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. / tea area
- Basic - Cutting board has cut marks and is no longer cleanable.- 1 portable cutting board heavily grooved/ pitted **Repeat Violation**
- Basic - Gaskets with moderate slimy/mold-like build-up. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ grill freezer / and 2 others **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food./ whole shell eggs stored over mayonnaise and small sauce containers tall reach in **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue./ tall reach in front line
- Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Moderately Encrusted material on can opener blade.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained/ observed copy of certifications
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.several on front line **Warning**/ some replaced a couple still need replacing
- Basic - Heavy Soil residue build-up on nonfood-contact surface. Gaskets on front line **Warning**/ cleaned needs more detail
- Basic - Individual prep Cutting board has cut marks and is no longer cleanable. **Warning**/ observed 1 cutting board badly scored
- Intermediate - Heavy Accumulation of black mold-like substance on/around soda dispensing nozzles. **Warning**clean but needs more detail
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3/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Front line **Warning**
- Basic - Cases of chips on the floor in dry storage **Warning**
- Basic - Gaskets/seals on holding unit in poor repair.several on front line **Warning**
- Basic - Heavy Soil residue build-up on nonfood-contact surface. Gaskets on front line **Warning**
- Basic - In-use wet wiping cloth/towels used under cutting board. **Warning**
- Basic - Individual prep Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Leaking pipe at plumbing fixture.under hand sink at Starbucks **Warning**
- High Priority - Displayed food not properly protected from contamination.brown sugar **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Restaurant brings in the raw sushi rolls menu states assorted fish. Sushi rolls comes from crazy fish. **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.sausage patties on buffet 122° recommend reheating to 165° **Warning**
- Intermediate - Heavy Accumulation of black mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.73° reached 94° Starbucks **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food- pizza station. **Corrected On-Site**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees- training material and written exams observed. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/4/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- front line display cooler ambient air over 60f.
- Critical - No handwashing sign provided at a handsink used by food employees- restrooms.
- 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- per owner, training session scheduled for all staff with FRLA instructor.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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11/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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