- Critical. Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [All cold holding unit].[Call Back found no ambient air thermometer in cooler at the cookline].
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/buckets . [Call Back found no chemical test kit for the sanitizing solution].
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. [Fryer baskets].
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site. [Call Back found no hand towel at the handsink at the cooking area].
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/19/10. [No proof provided upon Call Back request].
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4/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Pork ribs 115 degrees, hotline].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Barbeque chicken 122 degrees, hotline].
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [All cold holding unit].
- Critical. Observed potentially hazardous food thawed at room temperature. [Raw chicken thawing on the three compartment sink].
- Critical. Displayed food not properly protected from contamination. [Operator cooking on a grill outside ].
- Critical. Observed raw animal food stored over ready-to-eat food. [Eggs on the beef, cookline cooler].
- Critical. Observed food stored on floor. [Box of raw pork ribs]. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Cooking utensis in water at 63 degrees]. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle of water]. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. [Cardboard box use to store ribs on]. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/buckets .
- Critical. Prep surface not sanitized after contamination and prior to use. [Cook washed out the frying pan, rinse it out, taking it to cook].
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Underneath the cutting board].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Fryer baskets],
- Observed build-up of grease on nonfood-contact surface of the stove.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [All the storage shelves ].
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair. [Handle on the handsink ].
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. [Dinning areas].
- Observed floor area(s) covered with standing water. [Water from the wash sink/handsink need addtl plumbing to the drain].
- Observed hole in ceiling. [Missing tile above the convection oven].
- Observed dusty ceiling air conditioning vent cover above rear exit door.
- Light not functioning , underneath the hood.
- Light not functioning at the cooking areas.
- No suitable facilities provided to store employee clothing and other possessions. [Employee jacket hanging on the rack with the clean utensils].
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/19/10.
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2/19/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. [ALL UTENSILS, EQUIPMENT must be washed, rinsed, sanitized before use].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Detail cleaning on the fryers ].
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Prep line cooker].
- Observed build-up of grease/food debris on nonfood-contact surface. [Fire wall behind the cooking area].
- Observed residue build-up on nonfood-contact surface. [Detail cleaning inside the mop sink].
- Observed residue build-up on nonfood-contact surface. [Storage shelves].
- Critical. Hot water not provided/shut off at employee hand wash sink. [Handsink at the cookline ]. Corrected On Site.
- Observed leaking pipe at plumbing fixture. [Handsink at the cookline].
- Observed leaking pipe at plumbing fixture. [Plumbing leak in the ceiling above the oven].
- Critical. Vacuum breaker mising at hose bibb at the mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees. [Bar area].
- Critical. No handwashing sign provided at a handsink used by food employees. [Cookline area].
- Critical. Hand wash sink lacking proper hand drying provisions. [Bar area].
- Critical. Handwashing cleanser lacking at handwashing lavatory. [Bar area].
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. [Rear exit].
- Observed floor and wall junctures not coved. [Throughout the kitchen area].
- Observed wall soiled with accumulated food debris. [Detail cleaning on walls throughout].
- Observed hole in ceiling throughout .
- Observed moldy/dusty ceiling air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. [Broken light shield before the cookline].
- Light shields soiled with dust/dirt/food debris.
- Light not functioning underneath the hood.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
- Critical. Manager lacking proof of Food Manager Certification. [NEW OPERATOR must be trained within 30 days].
- 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. [NEW EMPLOYEE must be food handler trained within 60 days of hire].
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11/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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