- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / kitchen reach in cooler. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. / renewal fee: $373.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / sausage on stove / hot holding at 118F / cooked 30 minutes ago / sausage recooked to 165F.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / by 3 sink / **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / no chlorine test strips available.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / chef.
- Basic - Working containers of food removed from original container not identified by common name. / on kitchen prep table.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / lettuce, tomatoes, turkey, roast beef, cheese ranges from 42F to 44F / less than 4 hours / product was iced.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked potatoes at 130F / hot holding on stove / reheated to 178F / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw burger patty over cooked hot dogs and sausages / **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. / cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / all hand sinks / **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / container under prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / potatoes at 118F / on the stove / potatoes recooked to 197F / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs over hotdogs / reach in cooler / **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. / raw burger patty next to cheese / reach in cooler. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Employee used handwash sink as a dump sink. / next to cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. / pasta. **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. / all 3 handsinks / Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / across from 3 bay sink / Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / Repeat Violation. This violation must be corrected by : 10-23-2012.
- Critical - Observed buildup of debris on soda dispensing nozzles. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pepperoni at 49F / product was out for 30 minutes / product moved back to reach in cooler / temperature rechecked at 42F / Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cooked chicken, potato salad and sausage gravy / reach in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area./ Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / 100ppm / sanitizing bucket / front counter.
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8/23/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. / dishwashing room. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / across from 3 bay sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / across from 3 bay sink.
- No Heimlich maneuver sign posted. /
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of debris on soda machine / front counter.
- Observed personal care item stored with clean equipment / dishwashing room.
- Critical - Observed unlabeled spray bottle. / under 3 bay sink.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / sanitizing bucket / front counter.
- Critical - Working containers of food removed from original container not identified by common name. / observed a bucket with white substance not labeled / under prep table.
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4/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/24/2012 | Routine - Food | Call Back - Complied |
- Critical - A bucket of white substance not labeled / dry storage rack / COS
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handsink lacking proper hand drying provisions / throughout establishment.
- Critical - Manager lacking proof of food manager certification.
- Critical - No proof of required employee training provided.
- Critical - Observed a bottle of mouthwash stored next to a package of sugar / dry storage rack/ COS
- Critical - Observed cheese/ salad bar at 45*F / product was iced.
- Critical - Observed egg / salad bar at 45*F / product was iced.
- Critical - Soda machine soiled with debris.
- Wall soiled with black debris behind the 3 bay sink.
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1/30/2012 | Routine - Food | Warning Issued |
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