- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups and bowls on floor in cases
- Basic - Food not stored at least 6 inches off of the floor. Flour on shelves , bottom shelf not 6Inches
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Non uht creamers 63F product re iced **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in kitchen. **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen. Corrected On Site.
- Critical - Observed boxes of food stored on floor. In kitchen.
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Vacuum breaker missing at hose bibb under handsink in kitchen.
- Observed Wet wiping cloth not stored in sanitizing solution between uses. Stored on handsink. Corrected On Site.
- Critical - Observed interior of microwave soiled. On service line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. On service line.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor. Plastic cups on the floor in dry storage.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 48 f degrees in the storage reach in cooler. corrective action taken moved to cold hold area of the home style reach in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 71 in service room. Operator statement is it is discarded at 10 am. service from 7-10am. 10.10.11 cream chees 54 and butter 51 f degrees
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Home style reach in cooler setting too low to maintain foods at 41 f degrees. 10.10.11 temps 51 f or higher
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10/10/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Home style reach in cooler setting too low to maintain foods at 41 f degrees.
- Critical - Hand wash sink lacking proper hand drying provisions. prep room Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. prep room
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 48 f degrees in the storage reach in cooler. corrective action taken moved to cold hold area of the home style reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 71 in service room. Operator statement is it is discarded at 10 am. service from 7-10am
- Observed residue build-up on nonfood-contact surface. bottom cabinet in sevice room
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bagels in dome type dispenser
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see cream cheese at 48 f degrees in
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8/1/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product. 0-220 f
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Hand sink missing in food preparation room or area. operator intends to do food prep in the work room, a hand sink is on order. No food preparation allowed in work room until hand sink is installed. Per DBPR Plan Review.
- 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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9/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Thermometers provided and conspicuously placed
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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7/21/2010 | Routine - Food | Warning Issued |
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