- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry goods shelving
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee bag stored on dry goods shelving
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden plates used for salads - not sealed wood and also in disrepair. Wooden lids used to cover bulk dry goods containers.
- Basic - Hole in ceiling. Where pipes pass through ceiling.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods containers and dry powdered substances stored at cookline
- High Priority - Raw animal food stored over cooked food. Raw beef above container of sauce - walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken above raw beef.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottle stored by clean pans at Cookline **Corrected On-Site** Callback Inspection: container of dish soap observed in same place
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Corners of interior of ice machine
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn starch held at room temperature after prep - unable to cool as required. Recommended storing on ice or preparing with ice Callback Inspection: corn starch made 10:30am - unable to verify cooling during Callback Inspection
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 chicken in walk in cooler made 48 hours prior.
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Scoop handle broken off - bulk flour container. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry goods shelving
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On soda machine and at Cookline above clean food containers. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee bag stored on dry goods shelving
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden plates used for salads - not sealed wood and also in disrepair. Wooden lids used to cover bulk dry goods containers.
- Basic - Hole in ceiling. Where pipes pass through ceiling.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Frontline
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm in sanitizer bucket
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods containers and dry powdered substances stored at cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area: shell eggs stored at room temperature (less than 4 hours), Cookline reach in cooler: cooked egg 67° (held above containers in make table), ham 45°, raw chicken 46°, cooked shrimp 45°, noodles 49° (more than 4 hours), sprouts 47°, pork 47° **Warning**
- 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. See stop sale. Rice 51° in tall reach in cooler near Cookline - made previous night
- High Priority - Raw animal food stored over cooked food. Raw beef above container of sauce - walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken above raw beef.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cold holding: noodles 49° (more than 4 hours) Cooling: rice improperly cooled overnight
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottle stored by clean pans at Cookline **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Corners of interior of ice machine
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn starch held at room temperature after prep - unable to cool as required. Recommended storing on ice or preparing with ice
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-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. Cookline cooler ambient air temperature at 46°-47°
- 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 chicken in walk in cooler made 48 hours prior.
- Intermediate - Spray bottle containing toxic substance not labeled. At Cookline
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expiry: 6/29/14
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09/22/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. BY COOK LINE
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. LARGE SACK OF ONIONS **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. HANDLE BROKEN OFF SCOOP IN BULK FLOUR
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
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