- Basic - In-use utensil stored in ice or ice water between uses. Utensil container stored in the reach in cooler (top) . **Warning** Call back found the utensil in the reach in cooler at temperature of 40° and soiled.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at the cook line in standing water at 98° **Warning** Call back found utensils in standing water at 40° at the reach in cooler and 85° at the cookline.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager must provide food manager certification with 30 days. **Warning**. Call Back found no proof of any manager training upon requests.
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10/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use utensil stored in ice or ice water between uses. Utensil container stored in the reach in cooler (top) . **Warning** Call back found the utensil in the reach in cooler at temperature of 40° and soiled.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at the cook line in standing water at 98° **Warning** Call back found utensils in standing water at 40° at the reach in cooler and 85° at the cookline.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager must provide food manager certification with 30 days. **Warning**. Call Back found no proof of any manager training upon requests.
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10/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone in the condiments tray at the front counter. **Warning**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook at the cook line **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee using the sanitizing side of the three compartment sink which is located to the clean side of the dish machine drain board to soak dirty dishes. **Warning**
- Basic - Food stored in holding unit not covered. Quinaa in the walk in cooler **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in ice or ice water between uses. Utensil container stored in the reach in cooler (top) . **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at the cook line in standing water at 98° **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solutions bottles at the front line counter. **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon milk at the font line cooler. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler inside vents. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager must provide food manager certification with 30 days. **Warning**
- 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. New employees must be food handler trained within 60 days of hire. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle at the cook line. **Corrected On-Site** **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer light shield missing
- High Priority - License expired within 30 days after expiration date. 4/1/2014
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Bruschetta 47°f stored on top panel reach in cooler Kitchen Manager recommend to place in freeze Recheck 37°f
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. OBSERVED CUTTING BOARD STORED IN FRONT OF HAND SINK LOCATED NEAR COOKS LINE.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Hamburgers stored in reach in drawers on cooks line.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed items stored with napkins, front counter
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt and pepper
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese bread 112°f stored warmer
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. Main cooks line **Corrected On-Site**
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Ladies bathroom.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Possible risk of splash contamination - cutting boards and utensils hanging from shelving and next to handsink (shelving near office)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic measuring jugs - prep area.
- Basic - Leaking pipe at plumbing fixture. Handsink at frontline server area has a leak as informed by manager.
- Basic - Old labels stuck to food containers after cleaning. Clean metal food containers.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm from dispenser.
- Intermediate - Spray bottle containing toxic substance not labeled. Above mop sink.
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5/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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