- Basic - Bowl or other container with no handle used to dispense food. In rice and bean containers - dry storage room. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cookline area.
- Basic - Hole in ceiling. Throughout kitchen and storage areas: where pipes run through ceiling and where ceiling tiles are missing or not tight fitting.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters were removed for cleaning and not re-installed prior to commencing with cooking/frying. Drip tray also missing on one side of hood.
- Basic - Light shield damaged/in disrepair. Above oven - Cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both Cookline reach in coolers. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. On ceramic plates at Cookline **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Raw shrimp and pot of cooked rice.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. One side of walk in cooler - both bulbs not functioning. Mop sink/water heater room - no lighting.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above sauces - walk in cooler
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Two small no sects also observed in soiled walk in cooler gasket.
- Basic - Water leaking from faucet/faucet handle. Mop sink faucet.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles - cookline
- High Priority - Dented/rusted cans present. See stop sale. Can of jalapeos. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- 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. Pork at 44-47° in walk in cooler (center at 47°) - cooked previous day.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp above chopped onions/peppers - walk in cooler. Raw beef and shrimp above bread rolls - Cookline reach in cooler. Raw shrimp mix above leafy greens - Cookline reach in cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef above raw shrimp and raw chicken above raw shell eggs - Cookline reach in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked pork - improper cooling.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kitchen server station. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Bottle containing toxic substance not labeled. Mop sink/water heater room.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer 26°F in ice water. Showed manager how to check accuracy and adjust thermometer if not accurate. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Rib eye steaks and T-bone steaks on menu - cooked per customer requirements (examples rare). Advisory provided to operator and sign posted in dining area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods not date marked correctly - all dated with 08/11 to 08/12 instead of 10/11 and 10/12.
- Intermediate - Soda gun soiled.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler is 505000 BTU - FL122971 - no boiler inspection/certificate provided.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm **Warning**
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07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Hood soiled with accumulated grease. Cook line **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. It took more the 2 min to get hot. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cook chicken **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - In-use ice paddle stored on soiled surface between uses.
- Basic - Soil residue build-up on nonfood-contact surface. Hand wash sink near the ice machine
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching shells. Employee switched to using tongs **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair- moderate rain water leak in lobby area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Rice stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions- dish area. **Corrected On-Site**
- Critical - No current boiler certification provided/available. For reporting purposes only. **Repeat Violation**
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food- raw shell eggs over tomato sauce. **Corrected On-Site**
- Water treatment device has not been inspected or serviced according to manufacturer's instructions- ice machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength- 0 ppm.
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
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12/21/2012 | Routine - Food | Call Back - Complied |
- Clean utensils not stored inverted or in a protected manner.
- Floors not constructed easily cleanable.
- Critical - Hand wash sink hand drying provisions dispenser inoperable. Corrected On Site.
- Lights not functioning in dry storage.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12-21-12.
- Critical - Observed food stored on floor- plastic bulk containers in dry storage area.
- Critical - Observed obstructed exit- empty boxes. For reporting purposes only.
- Observed open dumpster lid.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/15/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- rice cooled overnight; operator voluntarily discarted.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm.
- Equipment and utensils not properly air-dried.
- Critical - Handwashing cleanser lacking at handwashing lavatory- bar and service area. Corrected On Site.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at all handsinks used by food employees- signs available on site, not yet installed.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product- must obtain 0-220F.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Critical - Observed dented/rusted cans- 6 lb. 6 oz. whole tomatoes can; operator voluntarily discarted.
- Critical - Observed food being cooled by nonapproved method- 6 inch deep container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- all items prepared day prior.
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7/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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