- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On several of dry storage containers in kitchen.
- Basic - Food debris accumulated on kitchen floor. At front counter under pallets.
- Basic - Food stored on floor. In walk in cooler. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water tested 85°f in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Several containers of dry storage around kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Oxtails in walk in cooler temped 44°f at the center. Operator stated that they were cooked and placed into cooler last night. Corrective action: operator asked establishment to place product under ice for rapid cooling. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used to store dry goods under island food prep counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At several handsinks around kitchen.
- 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.
|
08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in the kitchen food prep / cooking areas.
- High Priority - Live flies in kitchen areas. Call back found baits in the non food areas, some flies still observed.
|
3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food stacking racks.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in the kitchen food prep / cooking areas.
- Basic - Food storage container/container lid cracked or broken. Bus container in warmer with rice and peas / container lid in the walk cooler on the tomatoes.
- 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. Bowl without handle in the seasoning. **Corrected On-Site**
- Basic - Lights under the hood not functioning.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Live flies in kitchen areas.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers.
|
3/13/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Food container lid. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Reusing foil pans **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Stainless steel bowl without handle scooping the sugar.
- Basic - Leaking pipe at plumbing fixture. Mop ink
- Basic - Wet wiping cloths stored in detergent and scoring pad and sanitizer mixed together. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked cabbage 130°(rechecked at 172°). Fish 123° (rechecked at 179°). Liver 131° (rechecked 179°) **Repeat Violation**
- Intermediate - Soil residue in food storage container lids
|
11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Under the 3-compartment sink **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Buckets of food on the floor in the walk in freezer. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under the 3-compartment sink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Frontline hand sink. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair. Bread machine **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Rechaulk behind the ware washing sink. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw prepped chicken on the top of the box with plantains in the walk in freezer. **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 in the walk in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the ware area blocked with rack with utensils. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the ware washing area. **Warning**
- Intermediate - Soil residue in food storage containers. Cornmeal container, flour **Warning**
|
6/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling vent soiled with accumulated dust. Kitchen area.
- Basic - Light not functioning. Kitchen area.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Baking trays.
|
2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of goat meat removed from staem table to walk in cooler was at 45 degrees. Product verified by operator at 45 degrees. Discarded.
- Observed build-up of grease on nonfood-contact surface. Stove top.
- Observed grease accumulated under cooking equipment.
- Critical - Observed the accumulation of dead , insects, pests, on control devices hanging from ceiling . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Curry goat.
|
8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation. Employee peeling carrots before washing them. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink at the warewashing area. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or cover. Walk in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in water at 88 degrees. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Soak the bread pans, too encrusted with food debris.
- Observed residue build-up on nonfood-contact surface. Detail cleaning at the back of the floor mixer.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
|
2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/15/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. All washed, rinsed, sanitized utensils, equipment must be stored inverted.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Peas/rice 47 degrees, oxtail 48 degrees, oxtail 50 degrees, walk in cooler, cooked 8/31/11. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Handsink at the warewashing sink blocked with a storage container lid.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small warmer at the frontline counter not maintaining the proper temperature at 135 degrees as required by the food code. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed food stored on floor. Bags of meat stored on the floor under the rack in the walkbin frezeer. Corrected On Site.
- Critical - Observed food stored on floor. Breads, flour. Corrected On Site.
- Critical - Observed soil residue in storage containers. Cornmeal container under the prep table very soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cabbage 133 degrees, chicken 128 degrees, warmer in the rear kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Yellow tail fish 122 degrees, jack fish 128 degrees, warmer at the frontline serving counter. Repeat Violation. Repeat Violation.
- Critical - Prep surface not sanitized after contamination and prior to use. Employee washed off the thermometer used to test the food for the warmers at the handsink. Corrected On Site.
- Critical - Prep surface not sanitized after contamination and prior to use. Observed the employee washing utensils ,equipment from a soapy cake baking pan, rinsing by using the hose, without sanitizing the utensils , equipment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Oxtail 47/50 degrees in the walk in cooler.
|
9/1/2011 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. Sanitizing solution bucket inside the handsink at the hotline area. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Warmer at the frontline counter not maintaining the proper temperature. Foods reheated and removed to hotline equipment in the rear kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook using bare hand to cut the scallion for the food. Corrected On Site.
- Observed dusty ceiling air conditioning vent covers.
- Critical - Observed food stored on floor. Containers of carrots. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bag storing cooked rice/peas. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Foil pans not stored inverted on the rack at the microwave area
- Critical - Observed soil residue in storage containers. Cornmeal container too soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 120 degrees, warmer at the frontline counter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked yellow tail snapper 126 degrees, in hotline unit. Re-heated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Jerked chicken 117 degrees, warmer, frontline area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Yellow tail snapper 127 degrees, warmer, frontline counter.
|
2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food container not properly labeled. All foods prepared and packaged by the restaurant must contain the following information: 1) Identity and description of product 2) Date product was packaged; and 3) Name and address of establishment which prepared and packaged product. Section 3-301.11 (B) of the Food Code/61C-1.001, F.A.C.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curried goat 50 degrees, oxtail 45 degrees, chicken 44 degrees , preparedn9/8/10.
- Critical. Observed food stored on floor. Drinking water. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Bucket 200ppm . Corrected On Site.
- Observed single-service items stored on floor. Serving containers at the frontline . Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Handsinks in the kitchen . Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in the bucket in the food prep area 200ppm . Corrected On Site.
|
9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Curried chicken 46 degrees , walk in cooler].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cabbage 122 degrees in hot box].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Baked chicken 126 degrees ]. Reheated . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Fish 103 degrees, hotline ] Reheated. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. [Coco bread on the top of the raw chicken in the walk in freezer].
- Observed nonfood-contact equipment in poor repair. [Microwave ].
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Fryer baskets].
- Observed residue build-up on nonfood-contact surface underneath the nozzles of the soda dispensing machine .
- Critical. Handwash sink not accessible for employee use at all times. [Cookline ]. Corrected On Site.
- Critical. Observed toxic item improperly stored. [Soap, bleach on the shelf with clean utensils]. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket 200ppm +] Corrected On Site.
|
2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Whitening 129 degrees]. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. [Curried chicken 133 degrees]. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. [Jerked chicken] Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. [Raw chicken thawing on the 3-compartment sink].
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. [Scooping seasoning with no-handle bowl]. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Employee at the serving counter].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open cup of drink on the prep table]. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Underneath the cutting board at the cookline]. Corrected On Site.
- Critical. Observed soil residue in storage container. [Cornmeal container at the cookline].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Dough cutter].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Fryer baskets].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the proof oven].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Storage racks].
- Critical. Cold water not provided/shut off at employee handwash sink. [Frontline counter]. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. [Hotline]. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. [Frontline counter]. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. [3-compartment sink area] Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. [Cookline]. Corrected On Site.
- Critical. Observed toxic item stored by utensils. [Bleach, soap at the 3-compartment sink with the clean storage pans]. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
|
10/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Golden Krust, 5510 W Colonial Drive #107, Orlando, FL »