- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. 1. The bottom shelves at the front counter station has heavy rust. **Warning**
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09/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 1. Tea bucket the following corrective action was taken moved off the floor. 2. **Corrected On-Site** **Warning**
- Basic - Dead roaches on premises. 1. Three on the floor behind the customer self serve soda station 2. One on the counter behind the soda machine 3. One on the floor in the dry storage are closest the oil tanks **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. 1. The bottom shelves at the front counter station has heavy rust. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Edges to the bottom of the soda dispenser in the customer self service area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Lettuce 45. 46. Onions 49. Cheese 49. In the tall unit on the cook line. **Warning**
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09/10/2014 | Complaint Full | Warning Issued |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1. Bucket zero on the cook line. The following corrective action was taken dumped buckets and making a new batch off sanitizer
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 1. butter 67 out in the prep area since 6am. The following corrective action was taken the item will be added to the time control program the front counter manager is set to discard the product at 10 am.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 1. Chlorine zero Dish machine. The following corrective action was taken the replacement parts are in the mangers office and scheduled to be repaired this date. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. 1. Eggs removed from control at 9 am not marked **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 8 gallons of gasoline was noted by the rear door. Recommend obtaining a fire box to store the fuel away from the building. The following corrective action was taken the fuel was removed **Corrected On-Site**
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09/03/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Single-service articles improperly stored. Paper used to wrap foods were not covered in dry storage, additionally styrofoam plates were not inverted **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Repeat Violation** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook adjusted eye glasses and continued food prep. **Corrected On-Site** **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. The dish machine and the three compartment sink are tide into one floor drain which is actively draining onto the floor which is a pass thru area from the main kitchen to the walk in cooler and dry storage areas. The following corrective action was taken the overflow has been mopped up. **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The General Manager does not have a CFM **Warning**
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08/25/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Repeat Violation** **Warning** 8/25/14 the technician is scheduled to repair the Dish machine on 8/26/14
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** 8/25/14 Not observed and/or Not verified and/or Not Set Up
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The General Manager does not have a CFM **Warning** 8/25/14 the General Manager Jose T is scheduled to test the following week.
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08/25/2014 | Routine - Food | Call Back - Complied |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero **Corrected On-Site** **Warning** 8/25/14: zero Dish machine. However the three compartment sink was in use quaternary 300 ppm The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY.
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08/25/2014 | Routine - Food | Call Back - Complied |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero **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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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Single-service articles improperly stored, when stored by the laundry area uncovered, dust noted on some of the uncovered wrap papers.
- High Priority - Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 129/15 sec. Corrective action taken. Continued to cook 158/15 sec **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook placed on gloves to remove cooked foods from the flat grill **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Not all the required information was available at the inspection. First last name of employee, date of training, training program name and the manager that was present for the training.
- Marked exit/path to marked exit blocked. For reporting purposes only. The two doors in the storage areas were both blocked, one was blocked by a heavy rolling wire rack **Corrected On-Site**
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. At the front counter **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. The syrup boxes and the single service items are stored adjacent the laundry machine and soup. The soy product was stored with the chemicals in the wire cage
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm times two buckets **Corrected On-Site**
- High Priority - Employee switched from working with raw food to then picked up the container that would be used to store the cooked product without first washing hands **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Marked exit/path to marked exit blocked. For reporting purposes only. By ladder, chair, wire racks when stored in front of the rear door **Corrected On-Site**
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8/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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