- Basic - Employee personal items stored in or above a food preparation area. Purse on the food prep surface. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing foods. *Corrected On-Site** **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing foods.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Spray bottle was 200+ ppm. Trained on the sanitizer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese at the buffet 62°( prepped per employee at 6:30am). Iced. Butter 50° at the buffet prepped at 6:30am. Iced. Less than 4 hours.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler not 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. Establishment have other cooling equipment. Reach in cooler with yogurts temping at ambient temperature at 48°.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated dust. Main kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole peeled eggs 45°f stored inside reach in cooler
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle hanging on storage shelve next to box of coffee. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Main HANDSINK located by three compartment sink **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler used for cream cheese and boil eggs
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cooler used for Cream cheese 45°f and boil eggs.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Cream cheese 45 °f stored in reach in cooler, engineering notify recommend lower thermostat.
- Intermediate - No probe thermometer provided to measure temperature of food products. Checking temperatures of all food products stored on buffet line.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Boxes of bagels per employee received products today. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. Observed on buffet line **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of apples stored on the floor **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Observed underneath body of juice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed waffle batter used on buffet
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Strawberry yogurt 46?f stored inside cooler
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. spoke to General Manager Jose Gutierrez recommend training for employee.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Waffle mix spilled on the bottom
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification. Manager provided proof of certification taken 9/21/12 will fax a copy to our office.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 45 degrees F Manager discard priduct
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. Observed employee working breakfast bar, spoke to General Manager.
- Observed single-service articles stored without protection from contamination. coffee filters stored on cofee machine. Corrected On Site.
- Critical - Observed toxic item stored by food. Soap container stored with waffle mix on storage shelve. Corrected On Site.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2011 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 9/15/2011.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese 44 degrees F recommend employee use on ice bath. Corrected On Site.
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7/15/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Observed door opening not proerly sealed ,not finshed door has insulation showing in the kitchen area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All food contact surfaces must be clean and sanitize buffet line counters and tables.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed bowl stored inside hand sink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Observed back kitchen area
- Floors not maintained smooth and durable. Observed carpet in the dry storage area must be removed,per Manager will replace floor tiles.
- Wall not smooth and easily cleanable. Observed wall paper peeling off in kitchen area.
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- 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
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
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