- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station, toilet paper, plates, cups, etc. **Warning**
- Basic - Food stored on floor, at dry storage area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, butter in same unit held at 47° F **Warning** At callback inspection ambient temperature 48°f and butter was at 50°
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning** At CB inspection reach in cooler ambient temperature 48°
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10/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station, toilet paper, plates, cups, etc. **Warning**
- Basic - Food stored on floor, at dry storage area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, butter in same unit held at 47° F **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area, food and single service items all over the floor, cereal, plates, napkins, cups.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit, and shelled eggs inside reach in cooler **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food, for waffle batter. Plan and instruction given at the time of the inspection.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, yellow sponge on top of reach in cooler at lobby.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, used gloves and a yellow sponge. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bathroom hand wash sink, and at kitchen
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared, milk and pancake batter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress.
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12/26/2012 | Food-Licensing Inspection | Warning Issued |
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