- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Ice scoop by ice machine.
- Basic - Nonfood-grade towel used in direct contact with food.Bread in kitchen.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area and mop sink area.
- Basic - Working containers of food removed from original container not identified by common name.Flour in kitchen.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.Bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Chicken in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Water filter not changed according to manufacturer's instructions.
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5/15/2014 | Routine - Food | Warning Issued |
- Basic - Observed: Basic - No Heimlich maneuver/choking sign posted.
- Basic - Observed: Basic - No handwashing sign provided at a hand sink used by food employees.Bar area and cooks line area by bread station.
- High Priority - Observed: High Priority - Displayed food not properly protected from contamination.Garbanzo,lettuce at buffet line.11/15/13,no buffet,11/19/13,no buffet..
- Intermediate - Observed: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in dry storage area not covered.Flour ,powdered milk.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar area and cooks line area by bread station.
- Basic - Salad plates not properly protected or inverted to prevent contamination.
- Basic - Working containers of food removed from original container not identified by common name.Sugar in kitchen. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.O ppm.11/15/13,no one is on premises to run dishmachine
- High Priority - Displayed food not properly protected from contamination.Garbanzo,lettuce at buffet line.11/15/13,no buffet.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.11/15/13,no manager on premises
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust.Dishwashing area.
- Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
- Basic - Employee with no hair restraint.Dishwasher.
- Basic - Food stored in dry storage area not covered.Flour ,powdered milk.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar area and cooks line area by bread station.
- Basic - Salad plates not properly protected or inverted to prevent contamination.
- Basic - Working containers of food removed from original container not identified by common name.Sugar in kitchen. **Repeat Violation**
- High Priority - Bleach stored by oil under prep table. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Tandoori chicken in buffet line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.O ppm.
- High Priority - Displayed food not properly protected from contamination.Garbanzo,lettuce at buffet line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Carrot dessert held less than four hours in buffet line.
- High Priority - Raw animal food not properly separated from ready-to-eat food.Raw shell eggs stored next to bread in walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Lid of ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.Cooks line.
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9/13/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.Ice machine door.
- High Priority - Displayed food not properly protected from contamination.No sneeze guards on buffet line for all the food displayed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Back line by restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked lamb,cooked chicken,cooked vegetables.
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7/3/2013 | Complaint Full | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Equipment in poor repair.Ice machine door.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Sugar in kitchen.
- High Priority - Displayed food not properly protected from contamination.No sneeze guards on buffet line for all the food displayed.
- High Priority - Glass cleaner stored by drink station area. **Corrected On-Site**
- High Priority - In-use utensil stored in water below 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Rice pudding held less than four hours at buffet line.
- Intermediate - Handwash sink used for purposes other than handwashing.Blocked by trash can and tray is covering handwashing sink at bar area.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Back line by restroom.
- Intermediate - No soap provided at handwash sink.Entrance of kitchen and bar area.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked lamb,cooked chicken,cooked vegetables.
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5/1/2013 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee beverage container on next to clean utensils. **Corrected On-Site**
- Basic - Light is missing shield at dishwashing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar area. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored.On top of dishmachine and above shelf on three comp sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.Bucket is inside handwashing sink. **Corrected On-Site**
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2/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Hand wash sink lacking proper hand drying provisions.Bar area.
- Handwashing cleanser lacking at handwashing sink.Bar area .
- No Heimlich maneuver sign posted.
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1/2/2013 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area.
- Critical - Hand wash sink lacking proper hand drying provisions.Dishwashing area .
- Critical - Handwashing cleanser lacking at handwashing sink.
- Critical - Handwashing cleanser lacking at handwashing sink.Bar area .
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar area.
- Critical - No handwashing sign provided at a handsink used by food employees.Dishwashing area .
- 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 .1 employee with training card.
- Observed holes in wall.Cooks line area.
- Observed holes in wall.Dishwashing area .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in water below 135 degrees Fahrenheit.
- Observed knives stored in crevices between equipment. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.Scallops under prep table,
- Critical - Working containers of food removed from original container not identified by common name.Flour in kitchen . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Oil in kitchen .
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10/31/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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9/4/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.Dishwashing area and cooks line area .
- Critical - Handwashing cleanser lacking at handwashing sink.Dishwashing ,cooks line area .
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.Dishwashing area and kitchen area..
- 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 thermometer provided to measure temperature of food product.
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8/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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