- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Deli ham and cooked steak 50f. Corrective action: operator moved items to freezer.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Single serving garlic in oil held at 74f. Corrective action: operator will hold on ice.
- 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. Household refrigerator.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Beverage jug. **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.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior of chest freezer with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, plant foods, 44-45 F; advised.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Cutting board(s) stained/soiled.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken, 128F; hot box. Advised.
- Faucet handle not functioning properly at handsink.
- Critical - Observed cutting board stained/grooved.
- Critical - Observed potentially hazardous food, chicken, pork, thawed at room temperature.
- Observed refrigerator gasket with soil/mold-like build-up.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of Certified Food Manager for establishment. This violation must be corrected by : 3/13/2012.
- Critical - No proof of required employee training provided. This violation must be corrected by : 3/13/2012.
- Critical - Observed cutting board stained/grooved.
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1/13/2012 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Chlorine strips needed.
- Critical - No conspicuously located thermometer in refrigerator.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200ppm. Corrected On Site.
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8/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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