- Basic - Employee personal items stored in or above a food preparation area. Keys on prep table
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and stew produced 8/6/14. 47F, 56F,58F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stew 47F , rice 58F, yellow rice 56F **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Green beans 7/1/14, 7/28/14, brown stock 7/23/14. Discarded **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed stew 47F, rice 58F, yellow rice 56F. Product discarded **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Green stock, red stock, not marked **Corrected On-Site**
|
08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On flour container in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.large package of beef outside walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour near fryer in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Banana puddings at front counter temped 96°f. Product was not under time or temperature control. Corrective action: operator placed product under refrigeration. Inspector provided a time as a public e health control form.
- High Priority - Raw animal food stored over ready-to-eat food.box of raw shell eggs stored on top of a bag of raw onions in walk in cooler.
|
1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler closest to office was leaking water.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler near office was maintaining an ambient air temperature of 51°f.
- Basic - Reach in cooler near office had rusted racks.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At slicer in back prep area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese and butter at front reach in cooler/transparent reach in cooler both temped higher than 50°f, products were not in the process of preparation or cooling. Operator was advised to cold hold all tcs/phf products at 41°f or lower.
|
9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Front reach in cooler with deserts was maintaining an ambient air temperature of 47°f.
- Basic - Gaskets/seals on holding unit in poor repair.transparent reach in cooler near office.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On cookline countertop, water temped 112°f.
- Basic - Rusted racks inside of transparent reach in cooler in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet potato pie in cooler at front counter temped 47°f, product was not in the process of preparation or cooling.
- High Priority - Raw animal food stored over ready-to-eat food. Box of Raw shell eggs stored over a box of ready to eat butter in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on cookline food countertop.
|
6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. One purple and one white one in kitchen.
- Basic - Leaking pipe at bottom of walk in cooler outside of reach in cooler.
- Basic - Observed clotting item stored near food containers in dry storage area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Transparent reach in cooler near office.
- Basic - Single-service items stored on floor in dry storage area. Under stairs/ storage compartment area.
- Basic - Soil residue build-up on nonfood-contact surface. On dry storage racks in between kitchen and walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed bag of raw chicken stored over a container of open uncovered beef in walk in cooler. **Corrected On-Site**
|
2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty containers on center food prep table in kitchen.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler closest to managers office had an ambient air temperature of 49of. Operator was advised to store all potentially hazardous products in an environment producing an ambient air temperature of at least 41of or lower. Establishment has plenty of other coolers maintaining an ambient air temperature of at least 41of or lower.
- Observed dusty vent covers to fan outside walk in cooler.
- Critical - Observed food stored on floor. A container of "Nikki's" bbq sauce stored directly on floor at dry spice area outside of walk in cooler.
- Critical - Observed lighters with lighter fluid in them stored in the same container as clean utensils. Corrected On Site.
- Critical - Observed raw shell eggs stored over raw vegetables in walk in cooler.
- Observed residue build-up on nonfood-contact surface. On center shelf underneath steam bin where clean utensils are stored.
- Critical - Observed sanitizer bucket stored next to open open uncovered spices next to stove..
- Observed sugar scoop handle stored in contact with product. Large gray container. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Container of lotion next to food mixers near the office.
- Observed tubberware stored on top of wood that was nearly raw, not smooth or easily cleanible. Next to steambin.
- Observed wall soiled with accumulated dust and debis, next to stove.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on center food prep counter. Corrected On Site.
- Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on frontline tested 0ppm. Chlorine.
|
10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/5/2012 | Routine - Food | Call Back - Complied |
- Observed bottom shelf of prep table in backroom not smooth or cleanable.
- Observed butter in cooler not covered, blue drink on floor when we arrived, also pie shell in WIC not covered.
- Observed catering pans not inverted to protect against contamination.
- Critical - Observed changing of gloves without washing hands, also chef touched toothpick in his mouth without washing hands.
- Critical - Observed chemicals stored by food on front counter as well as next to eating instruments.
- Critical - Observed cooler on left hand size of kitchen next to 2 door cooler with the inability to maintain food at 41 F or below.
- Critical - Observed cooling foods not dropping temperature from 135 F to 70 F in 2 hours, cabbage 85 F, blackeye peas 84 F, lima beans 96 F also see stop sale order.
- Critical - Observed dessert cooler without thermometer.
- Critical - Observed dishes being washed and rinsed but not sanitized.
- Critical - Observed employee drinks on prep table, in Ric cooler with food and wooded storage shelf with out lid or straw.
- Observed exterior of RIC rusted.
- Observed fans being used in kitchen with dust built up on the fan guard.
- Critical - Observed foods not cold held below/at 41 F. Smoked sausage 47 F. A/C
- Observed grease encrusted on bottom of frying pans.
- Observed handle of scoop in salmon.
- Critical - Observed honey on counter with no label.
- Observed in use utensils store in water at 79 F on prep/cook line.
- Observed light in middle kitchen not protected, as well as protective tubing with no end caps.
- Critical - Observed location using sanitizer solution with the inability to test the concentration.
- Critical - Observed mop sink with no hot water.
- Observed paint chipping on floor in kitchen making the floor not smooth and cleanable service.
- Critical - Observed pan blocking hand sink.
- Observed plates not protected from contamination.
- Observed prep being completed in 3 comp sink where dishes are being completed/washed.
- Observed raw chicken stored over ready to eat sausage and bacon over ready to eat.
- Critical - Observed soiled can opener, mixer head.
- Observed some debris on wall next to HWS.
- Critical - Observed the following items being cooled in large container with lids in the WIC, turkey necks 82 F, meat pie filling 110 F, okra and tomatoe 109 F, white rice 80 F, yellow rice 89 F all items reheated to 165 F/ A/C
- Observed towel under cutting board and some plates chipped in service.
- Observed utensils stored in dirty bus tub.
- Observed wet wiping cloths left on table.
|
3/2/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR 5030 160
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The glass door reach in cooler is in-op Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in-op temps 47 or higher
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. The following items are being cooled at room temperature rice 96, rice 98, chicken quarters 93, mac n cheese 101 and ox tail 102 to identify a few items on the wire rack by the rear prep room. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 50 f degrees in glass door reach in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey 48, chicken 48, beef 47, mach n cheese 47, etc All foods in the walk in cooler are out of temp.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All foods in the walk in cooler are condemned due to temperature abuse.
|
12/15/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. washed equipment being stored on metal pan on the trash can by the three compartment sink.
- Food-contact surface not smooth and easily cleanable. Paint on mixer
- Critical - Insecticide/rodenticide use not in compliance with regulations. bait being used in the establishment two open packets of pellet bait noted. One by dry storage the other by the hand sink in the hallway.
- Critical - Observed Bread roller food-contact surfaces is encrusted with old dough
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink over the storage containers by the coffee maker.
- Observed build-up of grease on nonfood-contact surface of the rack and the grill on the exhaust fan in the kitchen
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee working with raw chicken then cooked meat, without stopping to properly wash hands to break the contamination cycle. corrective action washed hands. Corrective action for the chili meat reheat to 165.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in a prohibited area. Bread stored in metal pan on the trash can
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers with utensils noted one by the walk in cooler and the other on the prep table in the kitchen
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Deep fryer used outside the hood system
- Observed residue build-up on nonfood-contact surface in general lower sections of tables, cooking equipment, shelves etc have build up.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 plus ppm bucket
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee is multi-tasking handling raw foods, picking things off the floor etc. corrective action removed soiled gloves
- Critical - Stop Sale issued due to adulteration of food product. three packets of ready to eat foods were sitting in the raw chicken juice
|
2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. products being cooled by soiled fan in an unauthorized method of cooling to be discarded, gravy, greens, rice, corn etc
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3a violations on the single door reach in cooler closest to the kitchen front door
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45 & beef 45 in the glass 2dr cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 50, egg wash 50, gravy 49 in the single door reach in cooler closest to the kitchen door
- Critical. Observed food being cooled by nonapproved method. several items being cooledby usee of a large fan in the rear prep area. This is an unapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. gravy 111, rice 80, greens 123 all in rear prep area
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Single door reach in cooler in-op, closest to the front door of the kitchen. See comment section
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. off by 8 degrees in the single door reach in cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. both raw poultry and beef being stored in same container
- Critical. Observed raw animal food stored over ready-to-eat food. raw unpackaged turkeys stored over cabbage in the walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. several utensils on the prep table in the kitchen
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup over utensils on a wood shelf
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. yellow cup on the prep table in the kitchen
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. portion of wood plank noted by the toaster
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill on the stove
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. small flat grill on a table
- Observed residue build-up on nonfood-contact surface. Large fan is soiled and dusty. Fan is being used to cool cooks foods in the rear prep area
|
11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Potato salad, cornbeef, salmon in the clear door 2dr cooler
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cornbeef in the clear 2dr cooler. spagetti in the walk in cooler. Discard any and all products in any holding unit with a date of 4.8.10 or older.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad 47, cornbeef 56, salmon 52 in the clear 2dr cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45 in the 1dr silver unit
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake mix 74 in plastic container on the prep line
- Critical. Observed food being cooled by nonapproved method. black eye peas, greens, chicken, are being cooled by non approved method. no deep container at room temperature cooling is allowed. Cooling products at room temperature not allowed
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The clear door 2dr cooler is in-op. see comment section
- Critical. Observed potentially hazardous food thawed in standing water. chicken in the 3cs
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by the walk in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee failed to wash hands after picking up item from the floor and prior to handling utensil
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. blue dRink cup on the prep table
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. system has no filters
- Observed nonfood-contact equipment in poor repair paint chipping on tables in the prep area
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on expo table in the kitchen
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on nonfood-contact surface. rack in kitchen adjacent to the stove is soiled
- Critical. Hand sink missing in food preparation room or area. no hand sink in prep area or make line.
|
4/15/2010 | 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. beef gravy has 11/5. operator states old label left on container. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. front smaller upright coolers. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. rice with lids cooling. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 upright coolers in front.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef prepared potato and carrots wuth bare hands. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. date mark labels in walkin cooler.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Plates not stored inverted or in a protected manner. back kitchen
|
11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Nikki's Place, 742 W Carter St, Orlando, FL »