- Basic - Build-up of grease on nonfood-contact surface. Grease build up on back splash of stove over burners
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of to go containers on floor in front counter area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot of rice and beans on floor in walk in cooler **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust. Throughout back kitchen area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Wall in back kitchen area by door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet clothes at front counter
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket at front counter **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine for 3 compartment sink sanitizer
- 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. 8lbs of rice and beans in walk in cooler over night not cooled correctly, product never end cooled to 41f degrees within 6 hours, product is 56f -80f degrees at this time
- 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. Stock pot of rice and beans in walk in cooler. Same pot product was cooked in it was cooled in and kept covered over night. Product between 56f-80f degrees in middle of side of container at this time
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket over 200ppm chlorine
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle of bleach and wiping cloths in basin of hand sink by ware wash area **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for any hand sinks
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice and beans cooled in walk in cooler covered and in a deep stock pot over 4 inches deep
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6/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at warewash area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains at front counter at 98f degrees. Per owner products has been out since 11:00 am. Must discard at 3:00pm
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over drinks and unwashed vegetables in walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket in basin of hand sink in back kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Three compartment sink must have hot water reaching greater than 100F by 3/29/13
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about G&g Jamaican Delights, 1620 Oviedo Mall Blvd., Oviedo, FL »