- No Violations Were Observed
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11/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Open dumpster lid. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under front counter. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef in walk-in cooler 45f. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes in deep pan and covered 67f after cooling for 2 hours. Corrective action: operator divided tomatoes into small batches and used ice bath for quick chill. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. All items in the process of ambient cooling wrapped tightly in plastic wrap. **Warning**
- Intermediate - Walk-in cooler 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. **Warning**
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door located at the end of the hallway near the restrooms.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Ware washing sink needs to be caulked to the wall on wash/scrape side.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Small cooler near grill.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Side prep area, TCS foods temping 51-54 F; less than 1 hour in unit. corrective action taken: product iced. Product temped again after icing, 41-44 F;
- Intermediate - Cold holding equipment incapable of 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. Side prep area.
- Intermediate - Portable white cutting board(s) stained/soiled with old food residue.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies provided.
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5/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on bagged onions. **Corrected On-Site**
- 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 handling washed lettuce with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. In walk in cooler, raw boxed beef stored over pans of cooked meats.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Wiping cloth bucket stored near bagged onions.
- Intermediate - Cutting board(s) stained/soiled.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Drain cover(s) missing/not in place. Mop sink.
- Basic - Food residue build-up on nonfood-contact surface. Exterior of rice pot.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front sink near dry storage.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork, chicken, 127-129 F; side side prep area. Advised
- Intermediate - Accumulation of residue on/around soda dispensing nozzles.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Near bag in box soda and ice machine.
- High Priority - Raw animal food stored over cooked food. Raw beef stored over cooked beef. Walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. lemon wedges.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling washed lettuce with barehands. Corrected On Site- gloves
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing/not in place.
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sinks.
- No Heimlich maneuver sign posted.
- Critical - No proof of Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. If operator wishes to order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. If operator wishes order a different program, a list of all approved providers is available at www.myfloridalicense.com
- Critical - Observed ambient air thermometer not located in the warmest part of the reach-in cooler in front prep area.
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6/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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