- Basic - Employee beverage container on cart next to single service forks.
- Basic - Equipment in poor repair. Handle on door of microwave broken.
- Basic - Food stored in a location that is exposed to splash/dust. Box to single service non dairy cream stored under hand washing sink. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. Next to slicer.
- Intermediate - Ice chute on drink machine soiled/build up of mold-like substance/slime. In dish washing area.
|
11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. FRENCH FRIES. RECOMMEND OPERATOR USE TPHC FOR FRIES. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. SQUEEZE BOTTLES OF LIQUID FOR FLAT TOP GRILL NOT LABELED. **Repeat Violation** **Warning**
|
6/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. ALL CUTTING BOARDS FOR RESTAURANT **Warning**
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. FRENCH FRIES. RECOMMEND OPERATOR USE TPHC FOR FRIES. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. HAND SINK CLOSEST TO OFFICE. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. SQUEEZE BOTTLES OF LIQUID FOR FLAT TOP GRILL NOT LABELED. **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. TUB OF BUTTER BLEND SPREAD LEFT ON COUNTER NEXT TO TOASTER. 1st temp, 55°; 2nd temp, 43° **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food storage area. OBSERVED LESS THAN 5 SMALL FLIES AROUND MOP SINK **Warning**
- Intermediate - Food manager certification expired. Dennis J., expired 1/20/14 **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
|
4/2/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of Reach In Freezer by office
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By front make table.
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
|
11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half 47F in front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French fries 130F under. Heat lamp. Operator discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Windex next to vinegar. **Corrected On-Site**
- Intermediate - Food manager certification expired. 2- expired
|
4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, make table by cookline. (items moved)
- Critical - Covered waste receptacle not provided in women's bathroom, unisex employee restroom.
- Equipment and utensils not properly air-dried, pans stacked wet.
- Light not functioning, hood system.
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. Corrected On Site.
- Critical - Observed batter at 53F 1st temp then 50F after one hour of cooling in make table cooler.
- Critical - Observed dented/rusted cans, ketchup can under grill.
- Critical - Observed employee crack egg with gloves on then change activity without changing gloves and washing hands and also cooks not washing hands before putting on gloves or changing gloves. Corrected On Site. Repeat Violation.
- Observed employee with no beard guard/restraint, cook with long goatee.
- Critical - Observed encrusted material on can opener.
- Observed old labels stuck to food containers after cleaning, above 3-sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage 45F and 47F, roast beef 44F in make table by cookline. (manager moved items to freezer) Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature, fries sslacking on counter.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs over ready to eat sausage and roast beef in make table. Corrected On Site.
- Observed reuse of single-service articles, margarine container for batter and tuna salad.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine over 200ppm in bucket. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Plumbing system in disrepair, handsink slow draining.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fries at 100F - less than 4 hours. Recommend using time as PHC. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, ham and turkey dated 10/26. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, tuna salad and deli meats.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottles on cookline.
|
11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle - stored by water heater.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53B-08-1 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. No proof of training for cook. Safestaff books available but no training certificate. This violation must be corrected by : 06-10-12.
|
4/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwashing cleanser lacking at handwashing lavatory - soap dispenser not dispensing soap - handsink near office.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - chlorine test strips.
- No copy of latest inspection report.
- 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. No proof of training for cook. Safestaff books available but no training certificate. This violation must be corrected by : 06-10-12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee wearing watch.
- Critical - Observed old rat droppings - hard/dry - approximately 100 under single storage container shelving - next to office. Corrected On Site. This violation must be corrected by : 4-11-12.
- Critical - Observed one dead roach behind cooler. Corrected On Site. This violation must be corrected by : 04-11-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - shell eggs stored at ambient air temperature of 79F at grill - 1 hour [eggs returned to cooler]; half and half 65F at frontline - less than 30 minutes [container almost empty]. Recommend storage on ice.
- Critical - Observed unlabeled spray bottle - stored by water heater.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - sausage patties 110-120F - hot holding on grill for 3.5 hours. Corrected On Site. Reheated to 150F [commercially processed food product reheated for hot holding].
|
4/10/2012 | Routine - Food | Warning Issued |
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice chute.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed unlabeled spray bottle.
|
12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items above protection of cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken and burfgers above protection of hot hold. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw chicken opened over shrimp reach in freezer.
|
2/25/2011 | 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. deli meat, sausage reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. food prep workers wearing watches bracelets.
- Critical. Observed food employee blowing inside glove prior to puttong glove on without washing hands. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Establishment did not report seating change that affects the license fee. Facility is licensed as no seating inspector observed 7 seats in customer area. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Operator has 60 days from licensing date to ain food service employees.
|
10/14/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
|
9/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Champ's French Bakery #5, 455 Garland Ave, Orlando, FL »