- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. / last review September 2013
- Basic - Case/container/bag of food stored on floor in walk-in freezer. / box of bread **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed on prep table located in back area **Corrected On-Site**
- Basic - Equipment in poor repair. /. Broken food container on shelf
- Basic - Food stored in a location that is exposed to splash/dust./. Syrup dispensers stored under soap dispenser at wait station **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /. Paper cloth used to line cutting board **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. /. Raw turkey **Corrected On-Site**
- Basic - Silverware/utensils not stored with handles in the same direction
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. /. Boxes of grapes over ready to eat salad dressing, in walk in cooler **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer floor soiled. / food residue
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / powder sugar shaker, squeeze bottles
- Flammables stored/debris present in meter room. For reporting purposes only. /. A 5 gallon gas tank in water heater room **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. /. Cooked turkey temped 109F at 10:11am, second temperature was 93F at 11:15 am, manager putted turkey in walk in freezer for rapid cooling.
- High Priority - Employee washed hands with no soap. /(1) at cook line (2). Observed dishwasher rinsed hands at rinse sink without proper handwashing procedure
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / (1) raw salmon at 45F, 47F at cook line reach in cooler . Discarded by manager. (2) whipped cream was 46F in reach in cooler, discarded by manager **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. / wiping cloth SANI bucket **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. / observed a male cook washing his hands at a 3 bay sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. / at cook line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed under paper cover then in closed plastic bag while cooling.
|
10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on shelves. At cook line around microwaves.
- Basic - Build-up of soil/debris on the floor under shelving. At soda bag and box storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. At cutting board located in cook line.
- Basic - Equipment not properly air-dried - wet nesting. At dish machine storage area.
- Basic - Grease and food debris accumulated under cooking equipment.
- Basic - Ice buildup in walk-in freezer.
- Debris present in gas water heater room. For reporting purposes only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped cream at 48 F°, out of temperature one hour. Operator discarded whipped cream. **Corrected On-Site**
|
5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Blueberries and breakfast potatoes. **Corrected On-Site**
- Basic - Employee with no beard guard.Dishwasher. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Servers handling butter,salads. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near food preparation surface or food. **Corrected On-Site**
|
9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Heavy grease build up on fryer cabinets.
- Basic - Employee with no hair restraint while engaging in food preparation.Servers .
- Basic - Floor tiles cracked, broken throughout establishment.
- Basic - Floors not maintained smooth and durable.Grout is missing in kitchen area.
- Basic - Grease accumulated on kitchen floor throughout the establishment .
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and side door by servers' station.
- Basic - Wall soiled with accumulated food debris throughout the establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Whipped cream at back line and sour cream at servers area.Establishment has several reach in coolers.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.Servers station. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bakery area.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Food-contact surfaces encrusted with soil deposits.Waffle maker.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.Cooked chicken.
- Intermediate - Storage containers soiled.Bakery area.
|
2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.Please sanitize dishes at three comp until sanitizer strength is correct.
- Floors not maintained smooth and durable.Grout is missing at back line at back line area . Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.Back line area . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing sink.Back line area.
- Critical - No conspicuously located thermometer in cold holding unit.Dishwashing area at cooks line area . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Cooks line area.
- Critical - No handwashing sign provided at a handsink used by food employees.Servers' area .
- Observed build-up of grease on nonfood-contact surface.Side of all cooking equipment .
- Critical - Observed buildup of slime surrounding juice dispensing nozzles. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the walk in cooler. Repeat Violation.
- Observed dusty air conditioning vent covers.Dishwashing area . Repeat Violation.
- Observed employee with no hair restraint.Servers are handling fruit toppings.
- Observed floor and wall junctures not coved.Broken tiles at back door area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic butter held less than four hours in reach in cooler .
- Critical - Observed soil buildup inside ice scoop holder at ice machine area .
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Coconut at dry storage area . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Water in the kitchen .
|
10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.Broken tiles at dishwashing area .
- Observed build-up of heavy grease on nonfood-contact surface.Inside fryer cabinets .
- Critical - Observed buildup of slime surrrounding juice dispensing nozzles.Servers area .
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Critical - Observed buildup of soiled material on waffle maker.Cooks line.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line area .
- Observed dusty air conditioning vent covers.Dishwashing area and back line.
- Critical - Observed employee engage in food preparation,put gloves on hands but did not wash hands. Corrected On Site.
- Observed employee with no hair restraint.Servers handling food.
- Critical - Observed encrusted, soiled material on onion slicer.
- Critical - Observed food-contact surfaces encrusted with grease deposits.Baking pans for bread.
- Observed gaskets with slimy/mold-like build-up.Ice cream cooler gaskets.
- Observed hole in wall.Under A side drink station.
- Critical - Observed interior of microwave soiled between door of microwave .B side .
- Critical - Observed interior of microwave soiled.Cooks' line . A side.
|
4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery, 6813 Sand Lake Rd, Orlando, FL »