- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 60 seats and approximately 90 seats counted inside and outside. Seating change form emailed to operator
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Vacuum breaker connected in wrong place - move to Y-splitter connection at blue hose attachment
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restrooms
- Intermediate - Soda gun soiled.
|
11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Clean plastic containers - bar floor
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 60 seats and approximately 90 seats counted inside and outside. Seating change form emailed to operator
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Cups stored in front of handsink at bar **Corrected On-Site**
- Basic - Single-service items stored on floor. Dry storage room. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Vacuum breaker connected in wrong place - move to Y-splitter connection at blue hose attachment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: all TCS foods 47-50°: chicken salad, coleslaw, turkey, chicken, beans, raw chicken, coleslaw. Walk in cooler temperature recorded in the morning at 40° - door open and closed frequently during lunch. Unable to determine how long TCS foods have been above 41°. Recommend transferring to alternative cooler and do not use until capable of maintaining TCS foods at 41° or below. Grab and Go reach in cooler in dining area: gauge reading above 50° therefore some products opened for temperature verification. Salad 50°, yogurt 45°, wraps 47°, chicken salad, fruit cups with melon, milk, pasta salad, potato salad, coleslaw 47-52° Lunchables, and salads above 41° for more than 4 hours - see stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salads and wraps prepped 11am - at 45-53° at 4pm - stored in grab and go cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above cooked foods - walk in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.grab and Go: salads x12, wraps x10, lunchables x3
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on prep table **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Trays stored in bar handsink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restrooms
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Display grab and go cooler holding at 52° (gauge reading).
- Intermediate - Soda gun soiled.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Air temperature from fans 53°
|
11/05/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours, cooked chicken and cheese sauce were 48°f, product was discarded by manager. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 0 ppm Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized, was 0 ppm
- 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., milk container inside reach in cooler expo area. **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, by cooks line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, cooked chicken 49°f and cheese sauce 49°f, product was discarded by manager. Explained cooling process.
|
4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cutting board has heavy cut marks and is no longer cleanable./ portables and sandwich line
- Basic - Gaskets with moderate slimy/mold-like build-up./ drawers fryer area
- 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./ shredded cheese
- Basic - In-use wet wiping cloth/towel used under cutting board.
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense crutons. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable in cold items counter.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to wiping bucket stored in the sink. **Corrected On-Site**
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed attached equipment soiled with accumulated dust; walk in freezer fan vents, and walk in cooler vents and evaporator coil.
- Critical - Observed food stored on floor- walk in freezer.
- Observed old labels stuck to food containers after cleaning.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing- 100 ppm. Corrected On Site. Re-tested at 200 ppm.
|
2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven rollers
- Critical - Observed light buildup of slime in the interior of ice machine.
- Observed pizza make reach-in cooler gasket torn/in disrepair.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.abc
|
11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 0 ppm. Set up three compartment sink for sanitizing until dishmachine is repair.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServeSafe is not approved by the State of Florida.
- Observed floor area(s) covered with standing water. Around water heater.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At front preparation area. Corrected On Site. Utensils were removed and stored in hot holding well.
|
6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed mushrooms stored with other ready-to-eat food. In walk in cooler. Corrected On Site.
- Observed pizza make table reach-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed moderate residue build-up inside and around mop sink.
- Observed moderate build-up of food debris on the outside of dishmachine.
- Critical. No handwashing sign provided at a handsink used by food employees. At handwash sink located in cold side. Corrected On Site.
- Observed wall soiled with accumulated grease. At cold side by sandwich presser, around outlet.
|
11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris inside drain located under three compartment sink.
- Observed wall soiled with accumulated black debris under three compartment sink.
|
7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor in market place walk in cooler for grand vista food court. Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed shelves used for service tray storage wrapped with plastic wrap. Not easily cleaned and sanitized.
- Critical. No current boiler certification provided/available. For reporting purposes only.
|
3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Carbon dioxide not adequately secured. Corrected On Site.
|
7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/2/2009 | Routine - Food | Warning Issued |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Grand Vista Resort Food Court, 5925 Avenida Vista, Orlando, FL »