Mom Z's Kitchen, 307 W Kennedy Blvd, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / knife on prep table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / front hot holding display case.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / chlorine over 100ppm / sanitizing bucket / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / macaroni 56F / cooling for 2 hours covered tightly in reach in cooler / advised proper cooling method.
|
08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Sanitizing sink not set up while dishes are being washed. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dish sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/wiping cloths.
- Intermediate - Nonfood-grade basting brush used in food. metal banded brushes used for spreading margarine. **Corrected On-Site**
|
4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
12/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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