- High Priority - All potentially hazardous (time/temperature control for safety) foods on preparation table at salad station cold held at greater than 41 degrees Fahrenheit. Food was at 44° and was place in ice bath immediately. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, chicken breast at 110° to 120°. Food was reheated immediately. **Corrected On-Site**
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, bakery oven.
- Intermediate - Accumulation of old food debris on juice/drink dispensing nozzles/equipment.
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance, inside kitchen
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another, sandwiches inside walk in cooler. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, walk in cooler.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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