- Basic - Hood soiled with accumulated grease./ cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ front area **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods./ raw chicken next to cooked chicken tall reaching cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked noodle 50°, raw chicken 50°, recommend to rapid chill less then 4 hours
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. / 3 comp sink
- Intermediate - Hot water not provided/shut off at employee handwash sink./ employee bathroom water temp 80°
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked pork at tall reaching from yesterday
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. cook **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. tripe **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. BUCKET OF SANITIZER SOLUTION ON PREP TABLE **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. RAW MEATS IN REACH IN FREEZER
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MIXED VEGETABLES HH @ 109-120F and COOKED PORK HH @ 127-130F Corrected On Site. DOUBLE PANNED
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable./cloth towel under cutting board. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing./sanitizing bucket in front counter HWS. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop by ice shaver. Corrected On Site.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet mop not hung to dry. Corrected On Site.
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11/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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