- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of order. Operator intends to use only three compartment sink.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At soda station
- Basic - Raw animal food stored above unwashed produce. Raw chicken over onions **Corrected On-Site** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic to go containers and coffee filters **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By HWS up front **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic butter 62 f and butter 65 f on cook line. As per operator less than two hours. Explained and operator moved to cooler. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink **Corrected On-Site** **Repeat Violation**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, by dishwashing area.
- Basic - Employee with no hair restraint while engaging in food preparation, cooks .
- Basic - Equipment in poor repair, reach in cooler with ambient temp of 46°f, after 15 min the deli reach in cooler temp went down to 43°f **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, by front kitchen area.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, by dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food., back kitchen cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut tomatoes, sausage, chicken were 47°f, refrigerator had and ambient temp of 43°f, butter was 46°f in the counter by front kitchen area.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged, raw chicken with precooked products inside reach in freezer by ice maker.
- High Priority - Toxic substance/chemical stored by or with food, can of wd 40 stored by condiments. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, lassagna, meatballs, eggplant inside reach in freezer by pizza make line.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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