- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit 62 in pan, moved to the side with the ice
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. As required by the variance the manager failed to wash hands upon serving the public.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato balls 128. Sandwiches 119-123 in the rear area of the hot box
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. 0-220 f or intended range
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.LOST
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment rules not written in English. required variance not available for review.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Nonfood-contact equipment not designed and constructed in a durable manner. rods/arms in disrepaair not capable of holding the side door to the hand sink side in the open position
- Critical - Observed toxic item stored by food. fantastic chemical bottle was stored over the soda bottles on the cold side Corrected On Site.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized, no sanitizer provided at time of licensing inspection. (provide before operating)
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical. Manager lacking proof of Food Manager Certification, have 30 days to obtain.
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7/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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