- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / back prep table / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed one employees wearing a bracelet while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation. / several kitchen employees with no hair restraint.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board. / cook line.
- Basic - Soiled reach-in cooler gaskets. / sweet shop #3
- Basic - Wiping cloth sanitizing solution stored on the floor. / back kitchen prep area.
- Basic - Working containers of food removed from original container not identified by common name. / salt container on dry storage rack / back kitchen.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked beef ribs 58F / product was out for about 45 minutes per manager / beef ribs moved to reach in freezer for temperature recovery / temperature last checked 33F / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / regular signature sauce and hot sauce made with butter at 78F / in room temperature for over 1 day / all sauces discarded by the manager. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cheese grits 90F / cooling in room temperature for 1 hour / moved to walk in cooler immediately / last check temperature 68F.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Required employee training expired 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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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Buckets of beef brisket ends stored on floor in kitchen. **Corrected On-Site** **Warning**
- Basic - Case of boxed oil jugs stored on floor in dry storage area and at cookline. **Warning**
- Basic - Employee beverage container over/next to clean equipment/utensils in dish area. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Meat prep area. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. 2 handsinks. In kitchen prep area. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guards. Cooler in storage area. **Warning**
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. Butter/sugar mixture at cook line left temperature control. Advised to use Time as a Public Health Control. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef brisket, 45-46 F. Walk in cooler. Corrective action taken: product placed in freezer to chill. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Turkey breast, 118 F; corrective action taken, product reheated to 165f. **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. Pulled pork, in storage area, 47-60 F; whole beef briskest, in walk in cooler, 54-63 F. Pork ribs, n walk in cooler, 50F; Corrective action: operator discarded items. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef stored over chopped onions. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pulled pork 60f, 63f, 57f, brisket 53f, ribs 50f. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray cleanser stored by plastic utensils. Outside dining area. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine by office area. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pulled pork 60f, 63f, 57f, ribs 50f, brisket 53f **Warning**
- Intermediate - Required employee training expired 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**
- Intermediate - Spray bottle containing toxic substance not labeled. Orange on cookline and blue substances in storage cabinet in outside dining area **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Bakery.
- Basic - Soil residue build-up on nonfood-contact surface. reach in cooler fan guard.
- Basic - Wiping cloth/towel used under cutting board.
- 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. Beans, 44-47 F;
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Boiled eggs and brisket tips. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over grinder area **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls, metal pans in Warewashing area **Warning**
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3/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Underside of drink heads, carry out area **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over grinder area **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls, metal pans in Warewashing area **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Carry out area **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Bakery **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Mac and cheese thawed at room temperature on top of oven **Corrected On-Site** **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, coconut,sugar **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Home Depot pails **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beans and greens 45-70F cooling overnight per operator **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.greens and beans 45-60F cooling overnight per operator **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over cooked sausage in walk in cooler and eggs over candy in bakery cooler **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Trim meat dated 12-17 **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Needed between hose fitting and adapter added to mop sink faucet **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
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1/3/2013 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. Over steamtable area on frontline and carryout service areas. These ceiling must be maintained clean. Recommended replacing with vinyl gypsum tile as indicated on approved plans.
- Critical - Vacuum breaker mising at hose bibb. By chargrill
- Critical - Vacuum breaker mising at hose bibb. Needed on hose side of fitting added to mopsink faucet
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7/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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