- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. / cook line reach in cooler / **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. / cook line / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / bar, cook line, wait station / **Corrected On-Site**
- High Priority - Cooked crab not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. / cooked crab cakes 136F / recooked to 175F before serving / **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. / bar hand sink / hot water turn on for at least 30 seconds still not reaching 100F.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Back prep table.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys next to container of deep fried chips on cook lime. **Corrected On-Site**
- Basic - Unwashed mushrooms above package herbs win walk in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Three foodhandlers changed gloves and did not wash hands. Corrective action: foodhandlers washed hands and then put new gloves on.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef states salmon is offered under cooked per customer request. Reviewed invoice and there was no parasite destruction statement.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server scrapped food from dirty dish then grabbed a clean glass and filled it with water for a customer. Corrective action: server washed hands.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on prep table near fish. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Back prep table.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee finished cutting bread wit bare hands was about to plate the product for customer service **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Du,led in the trash can then proceeded to touch the clean glass rack **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The small u it in the dish wash area, used to sanitize glasses
- 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. Milk, half n half in the walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Brussel sprouts in the walk in cooler **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44 and spinach dip 45
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Needed for butter for cookline
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5/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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