- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. /. Cook wears a watch on his wrist.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Unwashed fruits/vegetables stored above/with ready-to-eat food. /. In walk in cooler, over cut melons, , also case of pineapples over bulk sugar container at dry storage area/room . Also, a case of pineapples over bulk sugar container at dry storage area/room
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. /. At cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. Alto Sham
- Basic - Unwashed fruits/vegetables stored above/with ready-to-eat food. / in walk in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / waffle mix made yesterday was 52F, in cook line reach in cooler re-temped at 39 F **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
|
1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable on cook line. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no beard guard/restraint while engaging in food preparation, cook in rear of kitchen. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation, cook in rear of kitchen.
- Basic - Food debris/dust/grease/soil residue on interior/exterior of microwave.
- Basic - Hood filters have open space between them, open gaps.
- Basic - Single-service articles stored in garbage room.
- Basic - Stored food not covered in walk-in cooler, case of croissants and goat cheese.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb, located at the mop sink. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled, on the cook line **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. / AT DRY STORAGE AREA
- Basic - Cutting board has cut marks and is no longer cleanable. / SMALL CUTTING BOARD AT COOKLINE
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. /. DAMAGED SPATULA, DISCARDED BY MANAGER **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. / AT COOKLINE
- Basic - Gaskets with residue build-up. / AT WAIT STATION REACH IN COOLER
- Basic - Hole in wall. /. UNDER DISH TABLE IN DISH ROOM
- Basic - In-use scoops stored in standing water less than 135 degrees Fahrenheit. / AT WAIT STATION
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name. / SQUEEZE BOTTLE ON COUNTER TOP AT WAIT STATION
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. /. AT MOPSINK
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / (1) CUT LETTUCE WAS 52?F AT COOKLINE REACH IN COOLER (2) PANCAKE BATTER WAS 54?F AT COOKLINE RIC
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. /. OBSERVED A PATTY OF RAW TURKEY BURGER STORED ON TOP OF CONTAINER OF RAW SHRIMP, IN COOKLINE REACH IN COOLER
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. / BAG OF CORN BEEF HASH IN WALK IN COOLER
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / OBSERVED MALE COOK AT COOK LINE CRACKING RAW SHELL EGGS WITH GLOVES ON, RINSING HIS GLOVES AT THE HAND SINK, THEN RETURN TO WORK WITHOUT CHANGING GLOVES AND PROPERLY WASH HIS HANDS
- High Priority - Toxic substance/chemical improperly stored./ (1) WIPING CLOTH SANITIZING BUCKETS STORED ON FLOOR (2) WIPING CLOTH SANITIZING BUCKET STORED NEXT TO THE MIXER AND ON MIXER STAND, IN KITCHEN
- Intermediate - Cold holding equipment incapable of 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. / AT COOKLINE
- Intermediate - Cutting board(s) stained/soiled. /. SMALL CUTTING BOARD AT COOKLINE
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 2011
|
2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chicken gravy [51 F] and beef gravy [91 F ] at steam table was not reheated to 165 F degrees Fahrenheit within 2 hours.
- Critical - No conspicuously located thermometer in holding units throughout establishment.
- 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. traing needs to be updared for: David Aguilar, and Luciano Martinez
- Critical - Observed 2 dented cans. Orange Marmalade.
- Critical - Observed beef thawing in prep sink not submerged in while water was running at 79 . Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the WIC-in cooler.
- Observed coffee filter and Muffin cups stored without protection from contamination. Corrected On Site.
- Critical - Observed employee switch from working with gloves and changed them without washing hand between changing gloves. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper vertical separation of FISH STORED UNDER BEEF . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed obstructed exit. For reporting purposes only. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed open bags of single-service plastic lids stored without protection from contamination.
- Observed personal care item stored with food. Coat stored on rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 63 , Cheese 67 , cooked chicken 67 , blue cheese 67 , Lemon Caper sauce 48 . Cooler was turned off adviced operator to rapidly cool foods to 41 or below. At 9:25 Less than 4- hours . Second temps at 11:48 boiled eggs 39 , cooked eggs none, blue cheese 42 , Lemon Caper sauce 43 Corrected On Site.
- Critical - Observed processed Milk held more than 24 hours not properly date marked after opening in cookline RIC. DISCARDED Corrected On Site.
- Critical - Observed toaster encrusted with soil deposits.
- Critical - Observed toxic item stored by food. Detergent next to ketchup in storage area. Corrected On Site.
- Critical - Observed unwashed cucumbers stored with other ready-to-eat foods. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb splitter.
- Critical - Working containers of food removed from original container not identified by common name. SEASONING IN GRILL AREA NOT LABELED.
|
9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue and ice - cookline.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue and ice - cookline
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface; stainless steel surfaces - cookline. Repeat Violation.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris - bar
- Violation: 29-18-1 Drain cover(s) missing, bar. Repeat Violation.
- Critical - Violation: 53B-08-1 Some employee training last done in 2008. Employee training required every 3 years.
|
1/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler at cookline.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - 10ppm. Corrected On Site - rechecked: 100-200ppm
- Drain cover(s) missing, bar. Repeat Violation.
- Observed attached equipment soiled with accumulated dust; walk in cooler fan covers.
- Observed build-up of food debris on mixer - kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; stainless steel surfaces - cookline. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed food employee touching clean dishes with their bare hands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up; cookline reach in cooler.
- Critical - Observed interior of microwave soiled; cookline. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and ice - cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and ice - cookline.
- Critical - Observed live flies in kitchen - one to two observed around trash cans near rear exit door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit and for longer than 4 hours in reach in cooler at cookline. Refer to stop sale notice and temperatures recorded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit: turkey [56F - corrected on sit]; chicken [56F]; ham [54F] at cookline prep/reach in cooler. Held above 41 degrees F for less than 4 hours.
- Observed soda gun holster with accumulated slime/debris - bar
- Critical - Observed toxic item stored by utensils; spray bottle of white board cleaner stored next to clean plates. Corrected On Site.
- Critical - Raw fruits/vegetables not washed prior to preparation - whole red apples - cookline prep cooler.
- Critical - Some employee training last done in 2008. Employee training required every 3 years.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name; container of sugar - dry goods storage area. Corrected On Site.
|
1/24/2012 | Routine - Food | Warning Issued |
- Drain cover(s) missing. In the bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed knife handle in contact with uncovered brownie in walkin cooler.
- No Heimlich maneuver sign posted. No choking poster available.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Microwave oven in back food prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On cooking stove.
- Critical - Observed buildup of slime in the interior of ice machine. Front soda machine.
- Observed employee with no hair restraint. Female employee in back preparing soup.
- Critical - Observed encrusted material on can opener. Back prep area.
- Critical - Observed food being cooled by nonapproved method.Meatloaf wrapped in aluminum foil was found sitting in a pan of water in Reach in cooler. Meatloaf temped 37of. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrappedsingle-service items, without washing hands. Observed dishwasher handling dirty dishes and then handling clean dishes without washing hand.
- Critical - Observed food stored on floor. turkey butt on floor in freezer. Corrected On Site.
- Observed single-service items stored in garbage compactor room. Repeat Violation
- Critical - Observed toxic item stored in food preparation area. Glass cleaner on table top in bar area.
- Plumbing system improperly repaired. Broken drain pipe under kitchen food prep area.
|
11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / Leftover PH soup was 47 F, in WIC since last night / Operator discards product.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. / at dishmachine area
- Observed cutting board grooved/pitted and no longer cleanable. / at bar
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food being cooled by nonapproved method. / Container of leftover PH soup from last night was covered during cooling. Repeat Violation. /Observed 10-15-10, 3-24-11
- Observed food debris accumulated on WIC floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pepperoni at cookline cooler was 46 F/ Corrected On Site. Discarded by operator
- Observed residue build-up on underside of soda dispensing heads, at wait stations in kitchen and dining room Repeat Violation. / Observed 10-15-10, 3-24-11
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked beef, vegetable in WIC / Corrected On Site. Repeat Violation. Observed 10-15-10, 3-24-11
- Critical - Working containers of food removed from original container not identified by common name. / bulk flour container in dry storage / Corrected On Site.
|
3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked beef, in WIC / Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. / pasta in WIC / Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [ observed male cook with gloves on, cracking raw shell eggs then handling ready-to-eat food without changing gloves, at cookline ]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [ at pass-thru counter/wait station
- Critical. Observed male cook at cookline putting clean new gloves on without washing hands.
- Observed employee/female server with ineffective hair restraint.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. / in kitchen
- Observed residue build-up on underside of the soda dispensing heads, at wait station soda machine .
- Observed gaskets with residue and stain build-up. / through out kitchen
|
10/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted can of artichoke hearts on the rack in the dry storage area.
- Critical. Working containers of food removed from original container not identified by common name. [Fish fry powder at the cookline]. Corrected On Site.
- Critical. Observed food stored on floor, salt in the hot water room.
- Observed cutting board grooved/pitted and no longer cleanable. [Makeline areas].
- Critical. Observed soiled reach-in cooler gaskets. [Plate cooler next to the salad cooler].
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [prep coolers throughout ].
- Observed clean equipment stored on floor. [Dishwashing machine trays on the floor in water at the dishwashing area].
- Critical. Observed unlabeled spray bottle. [Glass cleaner bottle at the ice machine area].
- Critical. Hotel and Restaurant license not properly displayed. [License verified in the office as current/active].
- Critical. Person in charge failed to insure that employees properly cook food. [Employee was unable to answer the cooking temperature of the turkey breast].
|
4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wholesome, sound condition
- Original container: properly labeled, date marking
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Foods properly cooled
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Thermometers provided and conspicuously placed
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Foods handled with minimum contact
- Please see inspection report for more details.
- Please see inspection report for more details.
|
1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair. Cookline salad make table reachin cooler door will not completely close, must be repaired.
- Observed debris accumulated on walkin freezer floor.
- Observed food debris accumulated in drain at baking area.
|
9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mimis Cafe #136, 3130 Daniels Road, Winter Garden, FL »