- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Wheat four container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back prep area and front counter.
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Next to water heater.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs batter over lettuce in Reach in cooler in back prep.
- 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. Milk in reach-in cooler in back prep.
- Intermediate - Employee used handwash sink as a dump sink.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler food temperature 44-45 Adjusted temperature food down to 44
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Expired 4-1-13 fee due $362.00
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crepe batter and deli ham 45.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Goat and any other soft cheese in reach in cooler
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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 meat, reach in cooler.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. Mixer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy creaamer 53,56F leess than 4 hours. Operator intends to use time plan.
- Critical - Working containers of food removed from original container not identified by common name. White barrels, preparation area
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.Warewashing area
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Frontline
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine type.
- 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. Provide training within 60 days of date of hire.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Needed for smoked salmon.
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3/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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