- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors to the restroom in the kitchen **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation a gap between the front doors. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. 1. Tomato 60. Potato salad 55. See stop sale **Warning** 10/13: table 8: lettuce 54. Lettuce 55. Tomato 62. The following item was being cooled in the steam table potato salad 92. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Pork 48. 48. In reach in cooler Unit 3. See stop sale. 2. Zucchini filling in tub 82 sitting on the prep table on the main line. See stop sale. 3. Cut melon 45 in the walk in cooler. **Warning** 10/13: walk in cooler: ice build up, lettuce 47. Cabbage 48. Lettuce 47. AC
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Zucchini 115. Rice 119. In the right side hot box in the kitchen. See stop sale 2. Potato 126. Pork 130. Rice 126. In the hot box on the left in the kitchen. 3. Stuffed plantain 127. Chicharon chicken 121 in the buffet island in the self service customer area. See stop sale **Warning** 10/13: table 5: chicken quarters 110-130, pork 120. @ the steam table. the metal pans are not in contact with the water in the steam table. Hot box left: rice 120. 130. Soup 117. Hot box right: Beef 120. AC Next table no number: rice 155. 159. 148. Mac n cheese 166. Ok.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning** 10/13: hot boxes rice, beef soup, buffet islands potato salad, lettuce, tomato, pork, chicken,
- Intermediate - Buffet line refrigeration unit 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. Tomato and potato salad island **Warning** 10/13: island 8 is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- Intermediate - Employee used handwash sink as a dump sink at the wait staff hand sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. On the cook line 2. By the walk in coolers/freezer **Warning**
- Intermediate - No soap provided at handwash sink by the walk in cooler/freezer hand sink **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures throughout the facility **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. **Warning**
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10/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors to the restroom in the kitchen **Warning**
- Basic - Clean linens stored in improper location a bag of towels on the floor in the after heater closet **Warning**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. The waitress was chewing gum while attending to customers. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Leaking pipe at plumbing fixture. The far right compartment where the large pots are being washed **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation a gap between the front doors. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. 1. Tomato 60. Potato salad 55. See stop sale **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 45 in the open top reach in cooler on the cook line **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food employees placing on gloves without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food rear area food prep employee. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee very soiled hands cutting zucchini 66. Stop sale **Warning**
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Food prep employee in the rear prep area had soiled finger nails and hands while cutting zucchini. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Pork 48. 48. In reach in cooler Unit 3. See stop sale. 2. Zucchini filling in tub 82 sitting on the prep table on the main line. See stop sale. 3. Cut melon 45 in the walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Zucchini 115. Rice 119. In the right side hot box in the kitchen. See stop sale 2. Potato 126. Pork 130. Rice 126. In the hot box on the left in the kitchen. 3. Stuffed plantain 127. Chicharon chicken 121 in the buffet island in the self service customer area. See stop sale **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero @ the three compartment sink **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. See violation 09 for zucchini **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Locate under the chlorine dish machine **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine the right side unit **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface on the peeler sitting on the rear prep area table **Warning**
- Intermediate - Buffet line refrigeration unit 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. Tomato and potato salad island **Warning**
- Intermediate - Employee used handwash sink as a dump sink at the wait staff hand sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. The two hot boxes **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. On the cook line 2. By the walk in coolers/freezer **Warning**
- Intermediate - No soap provided at handwash sink by the walk in cooler/freezer hand sink **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures throughout the facility **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. **Warning**
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10/08/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about El Balcon Latino Buffet, 1870 State Rd 436, Winter Park, FL »