- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice 55f, yellow rice 54f in make reach in cooler. **Warning** 8/22/14: observed pork 62f, 82f and yellow rice 111f for 6 hours. Repeat violation. See stop sale for the pork.
- 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. Make reach in cooler ambient temp 59f. **Warning** 8/22/14: observed 64f on ham, pork 80f. Repeat violation.
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08/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pork 66F: corrective action: operator immediately discarded pork
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Operator is,currently on warning from the 6/23/14 inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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. Two drawer cooler on the line at 66F. Corrective action: operator immediately discarded the pork and moved tcs foods to once dora cooler holding at 41F
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08/14/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Around side of deep fryer. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusting inside microwave. **Warning**
- Basic - Significant Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler in cooler next to stove. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice 55f, yellow rice 54f in make reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yuca 77f for 3 hours. Corrective action: operator reheated yuca to 165f in microwave and restarted cooling process using an ice bath. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. Make reach in cooler ambient temp 59f. **Warning**
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6/23/2014 | Routine - Food | Warning Issued |
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
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10/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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