- No Violations Were Observed
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Between salad make table. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. One food handler. **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind stove. **Warning**
- Basic - Food stored on floor. Box of uncooked vegetables in walk in cooler. **Warning**
- Basic - In-use spoon stored in standing water less than 135 degrees Fahrenheit. At cookline. Water temped 86°f.
- Basic - Soda gun holster with accumulated slime/debris. In bar area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. One white powdered food container in dry storage area. **Warning**
- 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. Observe food handler that used to bare hand contact to touch product that was going to immediately be served to a customer. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cart next to cookline, creamer 70°f, product was not in the process of preparation or cooling. Corrective action: operator placed product into a cooling that was maintaining 41°f or lower. Pizza at service window, 74°f product was not in the process of preparation or cooling. Product was to being controlled by Time or temperature, establishment could not provide a time as a public health control form. Product was not time marked. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.Pizza at service window, 74°f product was not in the process of preparation or cooling. Product was not being controlled by Time or temperature, establishment could not provide a time as a public health control form. Product was not time marked. Operator stated that establishment was using time to control product. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Stove 122°f suasage hot holding. Product was not in the process of cooking or preparation. Corrective Action: operator turned up the heat on the product. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods in white storage reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Handsink in ice machine room. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Pizza at service window, 74°f product was not in the process of preparation or cooling. Product was not being controlled by Time or temperature, establishment could not provide a time as a public health control form. Product was not time marked. Operator stated that establishment was using time to control product. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Fully cooked pasta cooling from approximately 9:30 am 54°f, product was temped at approximately 1:20pm walk in cooler, product was stacked very deep and tightly covered with a lid. Corrective Action: operator was asked to remove lid from product and place it into the freezer for rapid cooling. Second temperature of product was taken at 1:55pm 47°f. Product was temped with a properly calibrated thermometer along with the operators. **Warning**
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2/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling above dish machine has some water damage and peeling paint.
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - Ice buildup in chest freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Dry storage shelf.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Food manager certification expired.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed container of medicine improperly stored in refrigerator.
- Critical - Observed dented cans- olives, broth, tomato.
- Critical - Observed food stored on walk-in cooler floor. Dressing jugs.
- Critical - Observed handwash sink used for purposes other than handwashing. Beverage pitcher dumped into handsink.
- Observed nonfood-contact equipment in poor repair. Rust build up on exterior of chest freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw veal and chicken, 47F. Prep cooler. Advised.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over dressings; raw beef over vegetables; waalk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish stored over cooked chicken, refrigerator. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 200ppm.
- Critical - Observed soil residue on storage container- sugar.
- Critical - Observed unlabeled chemical spray bottle. Bleach water.
- Observed utensils stored in crevices between equipment.
- Observed walk-in cooler gasket with soil/mold-like build-up.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.spatula under cutting board at salad table.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.employee removing onions from salad with bare hands. Corrected On Site.
- Observed employee with no hair restraint.various
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs over butter.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.knives between equipment
- Critical - Observed encrusted material on can opener.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In reach in freezer, open package of raw chickens over beef, seafood Advised
- Critical - Observed incorrect information on Hotel and Restaurant license. Ownership of restaurant license does not match ownership of liquor license Advised
- Critical - Observed unlabeled spray bottle.
- 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. Egg plant has a date dot of 4/6
- Critical - Vacuum breaker mising at hose bibb. Missing a backflow preventer at the "Y" spliter of mop sink
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw duck next to pasta in chest freezer, raw ground beef next to ready to eat foods in chest freezer
- Critical. Violation: 08A-28-1 Observed food stored on floor. In walk in cooler
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, watch
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Ice buckets
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12/8/2010 | Routine - Food | Call Back - Complied |
- 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. Egg plant has a date marking of 9/26
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of deli meat, gallons of milk
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna,
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Veal temp at 48 degree, less tgan 4 houts Advised Corrected On Site. Freezer
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Heavy cream temp at 49 degree in upright reach in cooler, Advised Corrected On Site. Freezer
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage temp at 47 degree, pepperoni temp at 49 degree Advised to change arrangement in reach in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese pizza temp at 78 degree, less than 4 hours Advised
- Critical. Observed food being cooled by nonapproved method. Pasta cover during cooling process
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright reach in cooler at cookline has an ambient temperature of 48 degree Advised
- Critical. No conspicuously located thermometer in holding unit. Missing in some reach in cooler at cookline
- Critical. Observed potentially hazardous food thawed at room temperature. Beef Advised
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw duck next to pasta in chest freezer, raw ground beef next to ready to eat foods in chest freezer
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw seafood over ready to eat foods in reach in cooler at cookline
- Critical. Observed food stored on floor. In walk in cooler
- Critical. Observed cloth used as a food-contact surface. Cloth napkin used to cover foods
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Touching pizza toppings Advised
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, watch
- 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. Wait staff
- Observed equipment in poor repair. Reach in cooler for dessert, the glass door is broken
- Observed equipment in poor repair. Ice scoop for ice machine is cracked
- Observed a nonfood-grade basting brush used in food.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
- Critical. Observed encrusted material on can opener. Blade rusty
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Ice buckets
- Observed utensils stored in crevices between equipment. Knives at cookline Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 400ppm
- 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 Missing some employee's food handlers certifications
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10/6/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Observed pasta and meats not labeled in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozz balls 46/47 degrees F, sausage 48 degrees F. Recommend ice bath to maintan proper temperature.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. lemons stored with dessert inside walk in cooler.
- Critical. Observed food stored on floor. Observed pan of chicken and onion stored on floor inside walk in cooler.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitizing container stored in dishmachine area.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
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2/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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