Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Chef **Corrected On-Site**
Basic - Food stored on floor. Oil boxes on cook line
Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 47 f Explained Time As A Public Health Control Procedure Operator moved butter to the cooler.
High Priority - Raw animal food stored over ready-to-eat food. Raw beef,over cooked food in walk in cooler **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine testing Strip changed color and turned white again. Over 200 ppm Operator started another bucket. Re tested chlorine 100 ppm **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked FOD in walk in cooler. Explained date marking .
Intermediate - Slicer blade guard soiled with old food debris.
08/04/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - Proof of required state approved employee training not available for some employees. 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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