- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in a location that is exposed to splash/dust, packages of water stored by handsink by walk in freezer.
- Basic - Food stored on floorpackages of water inside walk in cooler and by handsink near walk in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, holding milk in the market place.
- Basic - No handwashing sign provided at a hand sink used by food employees, bar area. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash, by walk in freezer.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit, cream cheese was 51°f, butter 50°f, buffet line, product was discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage was 116°f, product was discarded.sausage was on a grate that separated them from the heated surface. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, at buffet area.
- Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw fruits/vegetables not washed prior to preparation, wrapped apples still have sticker on.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled dry wiping cloth in use, inside prep sink. **Corrected On-Site**
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2013 | Routine - Food | Call Back - Complied |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Warning**
- High Priority - Displayed apples not properly protected from contamination. **Corrected On-Site** **Warning**
- 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- wrapping apples. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- milk 54°, yogurt 58-61° in buffet line; product placed under Time as a Public Health Control, required forms provided to operator. Product was removed from temperature control 3 hours prior, and must be discarded at the end of today's breakfast buffet, which runs 7- 10:30 AM daily. **Warning**
- High Priority - Sausage (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above- 109-121°; product placed under Time as a Public Health Control, required forms provided to operator. Product was removed from temperature control 3 hours prior, and must be discarded at the end of today's breakfast buffet, which runs 7- 10:30 AM daily. **Corrected On-Site** **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**
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6/18/2013 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface.bread at buffet **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) yogurt parfait on buffet cold held at greater than 41 degrees Fahrenheit.found at 54? manager willingly discarded.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit.found on cook line at 74? recommend rapid chill
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
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