- Basic - Three comp sink was not functioning properly. **Warning**
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. In back of kitchen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front sink. **Warning**
- Basic - Three comp sink was not functioning properly. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach in back near kitchen entrance and three dead near same door. **Warning**
- Intermediate - Employee washing and rising dishes then putting them away to dry without applying sanitizer. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen handsink. **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. / sack of rice
- Basic - Ceiling tile missing. / in front line closet
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Grease accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. / at kitchen hand wash sink
- Basic - Light not functioning. / in walk in freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / a case of raw chicken
- Basic - Soil residue build-up on nonfood-contact surface. / exterior of food buckets
- Basic - Walk-in cooler/walk-in freezer floor soiled. /. Heavy ice on walk in freezer floor
- Basic - Wall soiled with accumulated food debris./ across from hood
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Raw CHIKEN 53F, less than 4 hrs, thawing at room temperature **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Plantain 96F, cooked cabbage 110F, at front line steam table **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a fan cover, in kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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, beef in walk in cooler
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6/9/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. / in front line storage closet
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor. And at upstair room
- Basic - Soil residue build-up on nonfood-contact surface. /. In prep sink
- Basic - Trash receptacles not provided where needed in establishment. / in kitchen
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in walk in cooler
- Basic - Walk-in cooler floor soiled.
- Basic - Wall soiled with accumulated food debris. / under the hood
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked chicken was 50F in walk in cooler, mgr stated chicken was taken out at room temperature then putted back in ic this morning
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked cabbage was 90F, less than 4 hours
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. **Repeat Violation**
- Basic - Food stored in dry storage area not covered properly .Flour.
- Basic - Light not functioning.Walk in freezer.
- Basic - Soil residue build-up on nonfood-contact surface.Stove in kitchen.
- Basic - Working containers of food removed from original container not identified by common name.Salt on dry storage shelf.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Front line.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease./hood
- Basic - Employee wearing a watch and a wrist band other than a plain ring on their hands/arms while preparing food.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. / at frontline and in kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / to-go shopping bags used to stored raw chicken in walk in cooler
- Basic - Stored fish not covered in walk-in freezer
- Basic - Wood food-contact surface not properly sealed. /wood pallets in walk in cooler
- High Priority - Raw animal food not properly separated from ready-to-eat food./bags of raw chicken stored next to a box of READY TO EAT bananas, in walk in cooler
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. / frontline and kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. / frontline and kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. [water temperature tested at 94 F, hot water must be at least 100 F]
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. / frontline and kitchen
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product. [ must be 0 F-220 F]
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. / at frontline and kitchen
- Critical - Observed soil buildup inside ice machine bin.
- Plan Review Proviso #4 "AS AGREED TO BY APPLICANT, THE DOOR TO THE ICE MACHINE ROOM WILL BE REMOVED TO MAKE THE ICE MACHINE MORE ACCESSIBLE TO THE HAND WASH SINK" was not implemented.
- Critical - Vacuum breaker mising at hose bibb. / at mopsink faucet splitter
- Wall not smooth and easily cleanable. [ unfinished drywall section between kitchen and frontline ]
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9/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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