- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / a case of foam cup / by the dry storage area / **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - Container of mouthwash improperly stored. / in between cans of food on dry storage rack / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pasta salad 45F / walk in cooler / advised pasta salad must be cooled down to 41F or below before portion it into cups.
|
08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Racks in walk in cooler were heavily rusted.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pork ribs 47°f at the center, product was not in the process of preparation or cooling. Operator stated that product had been placed inside the cooler last night. Product was deeply stacked and tightly covered with plastic wrap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 41°f Cooked Pork ribs 46°f, product was not in the process of preparation or cooling. Operator stated that product had been placed inside the cooler last night. Product was deeply stacked and tightly covered with plastic wrap.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked Pork ribs 47°f product was not in the process of preparation or cooling. Operator stated that product had been placed inside the cooler last night. Product was deeply stacked and tightly covered with plastic wrap.
|
3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of freezer in disrepair/has exposed insulation.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Intermediate - Ice chute on self-service drink machine soiled.
|
10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of out of use Icemaker
- Basic - Single-service articles improperly stored. Plastic knives
|
2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler food temperature 41-42F inside cooler and 43-44F at access door. Recommended lowering temperature to 41F or colder
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat stored by walk in cooler front door access. Advised
|
9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on wire shelving in kitchen
|
3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Delinham 47F, deli chicken 46F, roast beef 48F in makeline cooler less than 3 hours per operator. Food removed,shallowed and placed into walk in cooler for temperature recovery to 41F within 1 hour This violation must be corrected by : 3 1 12.
- Critical - Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 46-48F. Do not store potentially hazardous foods in this unit intil maintaining 41F or colder. This violation must be corrected by : 3 1 12.
- Violation: 23-05-1 Observed residue build-up on wire shelving in kitchen
|
3/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Foo temperature 46-48F. Do not stroe potentially hazardous foods in this unit intil maintaining 41F or colder. This violation must be corrected by : 3 1 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Delinham 47F, deli chicken 46F, roast beef 48F in makeline cooler less than 3 hours per operator. Food removed,shallowed and placed into walk in cooler for temperature recovery to 41F within 1 hour This violation must be corrected by : 3 1 12.
- Observed residue build-up on wire shelving in kitchen
|
2/29/2012 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location. Bread stored on unclean pan
- Observed build-up of food debris, dust or dirt on inside of oven and drawer Repeat Violation.
- Critical - Observed cappucino frothing tube with food build up Corrected On Site.
- Critical - Observed open packages/bags of pancake batter exposing the contents to contamination. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cream cheese
- Observed residue build-up on spice shelving at cookline
- Wall not smooth and easily cleanable around cookline handsink
|
10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris in oven drawer
- Observed in-use utensil stored in sanitizer Knives,cookline Corrected On Site.
- Observed personal care item stored with food.Clothing, toothpaste,christmas lights stored by food
- Wall not smooth and easily cleanable around cookline handsink
|
6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/20/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food being cooled by ineffective method.Roast pork in too large quantity and covered for cooling overnight per operator
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Roast pork 52F cooling overnight per operator.
- Critical. Observed employee put on gloves without washing hands. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Hot water not provided/shut off at employee hand wash sink.
|
10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Egg salad 45F, chicken salad 46F in makeline cooler. Food moved to effective cooler for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 48F in frontline glass door cooler for a few minutes per operator. Moved into walk in cooler for temperature recovery.
- Critical. Observed food being cooled by nonapproved method.Food prepared to cool in too deep/large quantity. Corrected On Site.
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical. Observed buildup of slime in the interior of ice machine.
|
8/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salami 44F, soft deli cheese 45F in makeline cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 46F in frontline glass door cooler. Moved to walk in cooler for temperature recovery.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperatures 43-45F. Best temperature 43F. Advised to lower temperature to 41F or colder.
- Critical. Frontline glass door cooler incapable of maintaining potentially hazardous food at proper temperatures.Do not store potentially hazardous foods in this cooler until maintaining 41F or colder.
- Critical. No conspicuously located thermometer in frontline glass door cooler.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Interior of chest freezer door,exposing food to fiberglas insulation Repeat Violation.
- Critical. Observed iupper nteriors of cookline microwaves slightly soiled.
- Unwrapped single-service utensils not presented so that only the handles are touched.Spoons at self service area
- Critical. Hot water not provided/shut off at employee hand wash sink.Makeline area, faucet in disrepair
|
5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food (eggs)stored over ready-to-eat food (breads) in walk in cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In sugar container
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.Chest freezer door in disrepair exposing food to insulation
- Observed water draining onto floor surface.Cookline handsink
- Plumbing system in disrepair.Water will not shut off at cookline handsink
|
1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Sour cream,milk,potato salad,cream cheese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna salad 45F, deli meats 44F in makeline cooler. Advised. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperatures 44-45F. Advised to adjust temperature to 41F or colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler food temperatures 42-43F advised to lower temperature to 41F or colder
- Critical. Self-service lemons lacking adequate sneezeguards or other proper protection from contamination.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filter dated 1-08.
- No mop/service sink installed/available at establishment.Has been disconnected. Must have running hot/cold water and adequate drain. This violation must be corrected by : 11 2 09.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.Behind flat burner stove
|
9/1/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Greenhouse Cafe, 2300 Maitland Center Pkwy Ste 120, Maitland, FL »