- Basic - Standing water in handwash sink/ handwash sink draining very slowly. FRONT COUNTER HANDWASH SINK
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. SPOONS AND KNIVES FOR CUSTOMER SELF SERVICE
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. BULK SUGAR OR SALT NEXT TO BULK RICE
- High Priority - Employee failed to wash hands before putting on gloves to work with food. BOTH EMPLOYEES **Repeat Violation**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE CUPS 53F OVER 4 HOURS
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. BAD REHEATS 4.5 hours and CREAM CHEESE CUPS OUT OVERNIGHT
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. COOKED CHICKEN BREASTS, WHITE RICE, BLACK BEANS AND ALL FOUR SOUPS IN STEAM TABLE SINCE 7am (4.5 hours) NEVER REACHED 165F. STOP SALED
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ALL REHEATS NEVER REACHED 165F, and FOOD WAS BEING HELD BELOW 135F
- High Priority - Toxic substance/chemical improperly stored. BLEACH ON COUNTER IN FRONT OF DISH AREA HANDWASH SINK
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained. BOTH MAKE TABLE CUTTING BOARD AND GREEN CUTTING BOARD EXCESSIVELY STAINED
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. UPRIGHT SLIDING DOOR **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. DISH AREA
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. COOKED CHICKEN BREASTS 102-121F
|
5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishwash area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Front Reach In Cooler by make table
- Basic - Soiled reach-in cooler gaskets. Front Reach In Cooler
- Basic - Walk-in cooler floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ham in Walk In Cooler with incorrect month on label. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. 1 pan of hamburgers dated 11/6.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door Reach In Cooler
|
11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handles to utensil drawer in back of kitchen were very sticky. **Corrected On-Site**
- Basic - Clean utensils stored in a soiled container on frontline.
- Basic - Soil residue build-up on nonfood-contact surface. On cookline reach in cooler racks.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on the edge of the frontline cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Large sugar or white granulated powder material in back.
- High Priority - Raw shell eggs over bacon in cookline reach in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Observed large amounts of ice in front and back hand wash sink.
|
4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. / oven.
- Observed dusty ceiling tiles and/or air conditioning vent covers. / above dry storage area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / sausage gravy at 50F / product was outside next to the grill for about 30 minutes / manager stated that product will be discarded because 7 days shelf life expires today.
- Observed single-service articles stored without protection from contamination. / coffee filter / coffee station. **Corrected On-Site**
- Critical - Observed soil residue in storage containers. Container with clean utensils across from the oven.
- Wet wiping cloth not stored in sanitizing solution between uses. / coffee station.
- Critical - Working containers of food removed from original container not identified by common name. / across from the oven.
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of wiping cloth sanitizing bucket inside handsink - dishwash area.
- Critical - Observed packaged food not labeled as specified by law. Packaged grab and go muffins, crispie treats, brownies, cookies, bagels.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Panccake batter 72F on cookline counter - 30 minutes - recommend using time as PHC .
- Critical - Observed unlabeled spray bottle. One containing clear liquid and one containing blue liquid - front prep table.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soups [potato, veg, tomato] 70-80F on frontline steam table. 2 hours. Soups reheated to 170F. Corrected On Site.
- Soiled apron stored hanging from shelving used to store clean food containers.
|
4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. / observed a sanitizing bucket inside handsink / dishwashing room.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. / in front of walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw eggs at 44F / 2 door reach in cooler / product was iced.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / quat solution over 400ppm / sanitizing bucket / Corrected On Site.
- Observed single-service articles stored without protection from contamination. / dry storage room.
- Critical - Observed uncovered food in holding unit/dry storage area. / lemon next to tea dispenser / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / observed raw eggs not covered inside reach in cooler / Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. / establishment served eggs under required temperature but has no consumer advisory posted /
- Critical - Working containers of food removed from original container not identified by common name. / observed a bucket of white substance with no label / across from burner.
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands in prep sink next to handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese held bove protection of cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. burgers hot hold in water, cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. front prep table.
|
2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chili beans dated 10/4, black beans dated 10/4, pepperoni dated 9/30.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pepperoni opened bag. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced cheese on cutting board. 53 degrees.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. chili hot hold. Repeat Violation. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs liquid over cooked sausage.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. breakfast items at cookline.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrist bands.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw egg dripped on gloves no change of gloves and hand washing before handling cooked sausage. Repeat Violation. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handled back door handle then prepared salad. Repeat Violation. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs.
- Observed single-service articles stored without protection from contamination. coffee filters on top of coffee maker.
- Critical. Observed handwash sink used for purposes other than handwashing. to hold bucket of rags. warewashing area.
|
10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items held on ice on cookline, items abive protection of frontline cooler. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage held on cookline.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. tomato soup, chili, chicken, peppers.
- Critical. Observed food being cooled by nonapproved method. plastic lid and plastic covers on cooling items or ambient cooling items in walkin cooler. Repeat Violation.
- Critical. Observed food stored on floor. soup boxes and dry storage items, delivery. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops at frontline hot hold. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw egg then handled utensils for food dispensing.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. frontline hot hold.
|
6/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection from ice bath.
- Critical. Observed food being cooled by nonapproved method. Plastic covers on cooling food. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. corned beef stored with ground beef, raw chicken wings with cooked chicken reach in freezer. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Bowls, pots and pans not stored inverted or in a protected manner.
|
12/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Natures Table Cafe, 633 N Orange Ave, Orlando, FL »