- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen handsink. **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. On all countertops.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of hot box soiled.
- Intermediate - Hot water not provided at employee handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.restrooms
- Light not functioning.under hood
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.utensils and holding pan
- Critical - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
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11/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cook line
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed accumulation of debris in three-compartment sink. mop bucket placed in the 3cs
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Hot box on the cook line
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. white cutting board
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. service counter
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. seam between double door
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product. 0-220 f
- Critical. No conspicuously located thermometer in holding unit. At each unit
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. At each hand sink
- Critical. Hand wash sink lacking proper hand drying provisions. At each hand sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. At each hand sink
- Observed hole in ceiling. by pipes
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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11/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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