- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At the rear door **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish may be under poked no documentation available at the location **Warning** per the owner no salmon will be undercooked
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07/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. On the ceiling fan in the kitchen **Warning**
- Basic - Clean linen storage cabinet improperly located. Located under the three compartment sink uncovered **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The three compartment sink is missing a splash guard on both ends, to prevent contamination **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the home style reach in cooler in the kitchen **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. To the coils at the pre reach in cooler **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 50. 53. 55. 56. Meatballs 48. Kimchi 48. Heavy cream 68. Steak 50. Beef 48. Fish 45. Tofu 47. Cesar dressing made with raw egg 49. **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken grilled 155. Corrective action taken. Continued to cook to 165 **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The chef touched her face no less than 10 times. **Corrected On-Site** **Warning**
- High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. The dish washer had an unprotected wound on thumb **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At the rear door **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish may be under poked no documentation available at the location **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 130 left on the stove top **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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07/02/2014 | Complaint Full | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates next to deep fryer not inverted
- Basic - Food stored on floor. Oil on floor next to deep fryer.
- Basic - Wall soiled with accumulated debris next to deep fryer on window sill.
- Basic - employee beverage container in a cold holding unit with food to be served to customers. Smoothie and beer in reach in cooler in front of three compartment sink. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls and plastic containers washed but not sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter 45f for 1 hour in hot holding device. Corrective action: discussed time plan with operator.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Coleslaw 50f for 1 hour. Corrective active: item was uncovered for proper airflow.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Shortening
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 51F and pork 51F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken. 51F and pork chops 51f
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions 118F, reheated to 165F
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3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Over make line
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeling paint in kitchen
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Unisex restroom
- Basic - Working containers of food removed from original container not identified by common name. Spices, cookline
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions 118F, reheated to 165F
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear unisex restroom **Corrected On-Site**
- 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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1/18/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Sanitized diashes too close to warewashing handsink
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 20 observed 25 seats.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 days to train all foodhandlers
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8/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fresh, 535 W New Englang Ave #100, Winter Park, FL »