- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / employees food in walk in cooler / **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employee's hat and apron on top of rice container / dry storage rack / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / male employee with a wristband.
- High Priority - Toxic substance/chemical stored by or with food. / 3 bottles of bleach stored next to a case of potatoes / **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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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured. Under counter in dining room. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / bins on dry storage rack / **Corrected On-Site**
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11/8/2013 | 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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Small bins where condiments and utensils are displayed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 61f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry 51f-52f.
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6/26/2013 | 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 - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guard. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest part of the beverage cooler. Corrected On Site.
- Critical - Observed dented cans. Chocolate syrup. Corrective action taken: manager removed cans from shelf, set aside to be returned to supplier.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed food being cooled by nonapproved method. Pasta cooling in covered container. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Spoons and forks in lobby. Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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