- Basic - Hole in wall. Corner molding mising
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Vacuum breaker missing at hose bibb. Outside fitting **Repeat Violation**
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Cook no cp **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Reach in freezer by expo area door broken
- Basic - Hole in wall. Corner molding mising
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad reach in cooler , no thermometer
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over rte in walk in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By front register
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Baker
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger 50 F ( butcher walk in cooler not working) Lettuce 53F,tomato 56F egg52F ( salad reach in not working)
- High Priority - Vacuum breaker missing at hose bibb. Outside fitting **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket on sink **Corrected On-Site**
- 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. Product 52F - 56F , ambient temp 55F
- 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. Butcher walk in cooler product at 50F ambient air 52F
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6/26/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses and baskets **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Kale over sliced mushrooms **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bakery area **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cake
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fries. On walk in freezer. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hat on dish rack **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. In bakery area and by office
- Basic - Floor tiles missing. Coving tile by freezer threshold and behind grill area missing
- Basic - Stored food not covered in walk-in freezer. Chicken and fries in open container
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Leaf lettuce over prepped produce **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt container on shelf by office
- High Priority - Live, small flying insects in food preparation area. By office, baking area, prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese on cook line 60. COS 43 also lettuce and tomatoes @ 50. Disposed **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Ed-40, cleaning chemical, non food lubricant **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles not tight fitting - above 3 compartment sink
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. RIC opposite fryers
- Basic - Uncovered food stored near sink exposed to splash. Garlic margarine - open container in front of cookline handsink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese slices 44? - cookline cooler drawers
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer reading 55? (all TCS foods holding at 41?)
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4/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Accumulation of black/green mold like substance in the interior of the ice machine
- Establishment operating without a license from Division of Hotels and Restaurants. operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and paymetn to DBPR/Bureau of Central Intake Unit
- Potentially hazardous (time/temperature control for safety) food cold held at greater thatn 41 degrees F. Boiled egg and grated cheese 48F - stocked in make table at 3pm as informed by manager. Cooler at 40F and make table air temp 27F. Recommend monitoring.
- Potentially hazardous (time/temperature control for safety) not held at less than 135F or above. Beans, chili, mushrooms, onions, taco beef 110F - left side of steam table not set at temp to maintain 135F and above - less than 4 hours discarded
- Wet mop not stored in a manner to allow the mop to dry COS
- Working containers of food removed from original container not identified by commmon name. Squeeze bottle of water COS.
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1/22/2013 | Routine - Food | Warning Issued |
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