- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. / stove.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. / kitchen
|
12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. / kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. / men's restroom.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12-24-2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / an open bottle of water inside RIC.
- Observed build-up of grease on nonfood-contact surface. / light covers / hood area.
- Observed build-up of grease on nonfood-contact surface. / stove.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed hole in ceiling. / above soda cooler,
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / kitchen.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. / observed raw chicken stored over cooked pork / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / pork and chicken / reach in cooler / Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / observed unwashed vegetable stored over cooked chicken / Corrected On Site.
- Observed wall soiled with accumulated grease. / cookline.
- Critical - Outer openings not protected with self-closing doors. / exit door.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / cook / kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses. / front counter
|
10/24/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red and black beans 48, 46 cooling in deep pans approximately 10 gal.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. each hot hold unit and each cold hold unit
- Critical - No conspicuously located thermometer in holding unit. reach in cooler in the hallway
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product. 0-220 f
- Critical - Observed food being cooled by nonapproved method. Deep container cooling, product not properly cooling to approved temps
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. failed to wash hands upon entering prrep area and before handling utensils. Corrected On Site.
- Critical - Observed food stored on floor. Potatoes on the floor under the prep table in the kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. two spoons in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 46, pasta 51 and 56 both at the reach in cooler by the register.
- Critical - Observed potentially hazardous food thawed in standing water. Fish in pan on the 3cs. corrective action started water Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork non commercially wrapped over yuca in the kitchen reach in cooler. Provided the Safe Refrigeration Storage Form.
- Plumbing system in disrepair. faucet leaking at three compartment sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potato balls 110, relleno 111 etc at the steam table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef, beans, etc in the kitchen reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork in the ric in the hallway area
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees multi tasking touching everything in kitchen both raw and cooked products without removing soiled gloves and washing hands. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. hallway leading to the rear door
|
3/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/7/2011 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
|
12/13/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Sewage and waste water disposed properly
- Critical - Sewage and waste water disposed properly
- Critical - Sewage and waste water disposed properly
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Fire extinguishers - proper and sufficient
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Foods handled with minimum contact
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Plumbing installed and maintained
- Critical - Sanitization-concentration and/or temperature
|
12/10/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about One Stop Food Center #2 Inc, 4716 S Orange Blossom Trl, Orlando, FL »