- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not rinsed between washing and sanitizing. Bar 3 CS **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink not posted
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dry storage wall not sealed or painted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice bath unit. Salad 63F pico 62F product rechilled and re iced **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Noted marinating chicken over beverages and bar mixers **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted beef over pork and chicken over pork **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. By mop sink and by front door
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Noted milk, cold cuts open longer Than 24 hrs not marked
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bottles in bar sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken, inside chest freezer used to hold empanadillas dry storage area. **Warning**
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Desert reach in cooler, white cooler in the back as well desert cooler all had ambient air temperatures greater than 45°f. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Under kitchen reach in cooler on cookline in kitchen. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. At top of walk in cooler.
- High Priority - Food with mold-like growth. See stop sale. For beef like stew or chili in back transparent reach in cooler. Operator discarded of the product on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice and potato salad in walk in cooler as well beef in white reach in cooler all temped greater than 47°f. Products were not in the process of preparation or cooling.Desert area water melon, cantaloupe and rice pudding 61°f (all desert area temped) products were not in the process of preparation or cooling. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ready to eat sauces in cookline reach in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In very back of kitchen. **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized, washed sanitized , rinse, instead of washed , rinse, sanitized. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, kitchen area. **Warning**
- Basic - Food storage container/container lid cracked or broken, inside chest freezer used to hold empanadillas dry storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, melon, cut fruit, pasta were 46f products were moved to a reach in freezer. **Corrected On-Site** **Warning**
- 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, Miguel Pea **Warning**
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7/31/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash, clean glasses by front services area. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit by kitchen area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized, washed sanitized , rinse, instead of washed , rinse, sanitized. **Warning**
- Basic - Equipment in poor repair, reach in cooler had ambient temp of 51°f, products were moved to a reach in freezer, dry storage area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair, kitchen area. **Warning**
- Basic - Food storage container/container lid cracked or broken, inside chest freezer used to hold empanadillas dry storage area. **Warning**
- Basic - Food stored in a prohibited area, bottle of oil was stored over bottle of soap, by cooks line. **Warning**
- Basic - Food stored in dry storage area not covered, plantains , and had equipment stored on top of plantains. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris, inside kitchen area. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized, bar area. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, melon, cut fruit, pasta were 46°f products were moved to a reach in freezer. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food, front services area, cooks line and dry storage area. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, holding equipment, front services area. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, dry storage area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, they were using swimming pool test strips. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by front services area. **Warning**
- 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, Miguel Pea **Warning**
- 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 rice, processed vegetables inside deli unit. **Warning**
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7/30/2013 | Routine - Food | Warning Issued |
- Basic - Desert cold holding unit on buffet line was maintaining 52?f. Back cooler in kitchen containing meat salad and coleslaw had an ambient air temperature of 45?f or higher.
- Basic - Food stored on floor. Container of vegetable oil in the very back of the kitchen.
- Basic - Grease accumulated under cooking equipment. Behind stove and fryer in kitchen.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen bucket.
- High Priority - Chemicals bottles not labeled in near handsink.
- High Priority - Live flies in kitchen. Approximately 8 in the rear kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice pudding and cut watermelon on buffet line both temped 55?f, crab or chicken salad and coleslaw temped over 48?f as well, products were not in the process of preparation or cooling. Establsihment was advised to store all tcs/potentially hazardous products in an environment producing an ambient air temperature of 41?f or lower.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken in cookline make table reach in cooler, raw shell eggs in tan reach in cooler and raw meat on walk in cooler.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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5/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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