- Basic - Buckets of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance. Front counter area.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket 200ppm. Corrected 50ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains were 131°. Reheated to 199° **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Seasoning containers at the cookline.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Employee on the sodas **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Soiled aprons hanging next to food on the dry storage rack
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelf under the prep table
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling air conditioning vent covers before register
- Basic - Food not stored at least 6 inches off of the floor. Food in the walk in freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac cheese 118-reheated to182°/ jerked chicken 113°- reheated to184° / fish 117°- reheated to 176°**Corrected On-Site**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goat meat 46? moved to the freezer to chill. **Corrected On-Site**
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Yams **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cowfoot soup 123?'. Reheated to 202? **Corrected On-Site**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Buckets of food stored on the floor COS
- Ceiling vents above frontline counter too soiled
- Critical - Chicken wings 131F steam table. reheated to 178F COS Administrative Action
- Critical - Cook not washing his hands before putting on gloves.
- Critical - Cooking oil on floor in the storage COS
- Cutting board too soiled
- Critical - Employee washed the carrots and potatoes in the handsink COS
- Critical - Escouiche fish gravy 105F. Rechecked at 197F COS
- Food stored in shopping in the small white freezer
- Critical - Freezer not operating properly
- Gloves for handling foods too soiled
- Critical - Jerked chicken 121F steam table, Reheated to 185F COS Administrative Action
- Critical - King fish 109F at hotline. Reheated to 178F COS
- No handle scoop scooping the pimento COS
- Critical - No thermometers provided in reach in cooler COS
- Critical - Open bag of salt left not sealed properly
- Critical - Plantain 126F. Reheated to 198F Administrative Action
- Critical - Pork 132F steam table, Reheated to 177F
- Critical - Pork reheated in microwave to 189F COS
- Critical - Port washed, rinsed, not sanitized for reuse
- Critical - RAw bagged chicken feet next to the beef patties
- Critical - Raw bagged chicken feet stored next to open bagged shrimps
- Reach in freezer lid in disrepair
- Sanitizing solution at frontline counter at 0ppm COS Repeat
- Sanitizing solution soiled COS
- Scoop handle in rice COS
- Soiled aprons hanging on rack of the microwave COS
- Critical - Stew fish gravy 117F Rechecked at 211F COS
- Critical - Sugar container not labeled COS
- Sunglasses left on rack over microwave and on food shelf COS Repeat
- To-go food containers not inverted on the rack COS
- Tools (knife sharpener) on rack above microwave COS
- Critical - Uncovered foods in cold holding equipment COS
- Critical - Unscaled bag of oxtail with unsealed fish in freezer not functioning
- Wiping towel under the cutting board COS
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9/28/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. 0ppm cooking area. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed dusty ceiling air conditioning vent cover above the register area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Jerk patties 125 degrees. Reheated to 165. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Shrimp patties 112 degrees, warmer, frontline. Reheated to 167. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
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9/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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