- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods temp between 43°-46°. Advised
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked pork dated 08/25
- Intermediate - Walk-in cooler 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. Ambient temperature at 43°. Advised
|
09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rope bracelet
- Basic - Interior of microwave soiled with encrusted food debris. Especially on top of interior microwave
- Basic - Wood food-contact surface not properly sealed. The wood mortar and pesto
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chick in walk in cooler cool from over night temp at 53°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken in walk in cooler temp at 53°, ( stop sales issued )
- High Priority - Toxic substance/chemical stored by or with food. Cod liver oil,
|
6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shell eggs in reach in cooler
- High Priority - Vacuum breaker missing at hose bib. X2 **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was sweeping floor then proceed to front counter and serve food
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 72?, less than 4 hours, Advised
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler, raw meats over beans **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Packaged food not labeled as specified by law.* GRAB- N- GO: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. Package labels must contain the following information: (1) Identity and description of product; (2) Date product was packaged; (3) Name and address of establishment which prepared and packaged product. Packages of pastries
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. At ladies' bathroom Corrected On Site.
- Critical - Observed expired Food Manager Certification. [Bienvenido Collado-expired on 7/31/2012
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over seafood in reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pork at buffet temp at 100 degree, less than 4 hours Advised
|
8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Wood for smashing plantine
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. Behind cooking equipments
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed cutting board grooved/pitted and no longer cleanable. Single cutting board
- Critical - Observed food stored on floor. A bag of onion in walk in cooler Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Observed nonfood-grade containers used for food storage. Home depot container Repeat Violation.
- Observed open dumpster lid.
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Above cleaned dishes
- Critical - No handwashing sign provided at a handsink used by food employees. Front counter, Kitchen
- 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.
- Observed cutting board grooved/pitted and no longer cleanable. Single cutting boards
- Critical - Observed food stored on floor. In walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Front counter
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Single serve plastic cup used as scoop in beans
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over seafood in reach in cooler, raw chickens over onion in walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Home depot paint buckets
- Critical - Outer openings not protected with self-closing doors. Backdoor
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cakes Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Seasonings
|
9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Cerro, 811 W Hwy 50, Clermont, FL »