- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellphone charger on shelf on cook line **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.grilled onions 125,grilled peppers 130 f. Advised operator to reheat to 165. Grilled onions 168, peppers 173 **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cook wearing wrist bands / **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. / cook line / **Corrected On-Site**
- 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. / chlorine at 0ppm.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 45F / glass cooler / moved to reach in cooler and changed from plastic to metal container / temperature rechecked 43F 15 minutes later.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. / mussel tag not in order.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / buttermilk, milk in walk in cooler opened 2 days ago / **Corrected On-Site** **Repeat Violation**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - scoop handle in contact with sugar. Scoop in sugar container **Corrected On-Site**
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Foam bowl used as scoop in flour container **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of cookie dough on floor in walk in freezer **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Hamburgers in walk in cooler **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at wait station open on 9/18 **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice in basin of hand sink on cook line **Corrected On-Site**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between filters .
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler at wait station
- Basic - Silverware/utensils stored upright with the food-contact surface up. At wait station forks
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 82f degrees at cook line for mussels no time as a public health for facility
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Fresh chicken 48f degrees nuggets and chicken wings 50 f degrees in reach in cooler at the cook line
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over ready to eat onions in cooler at cook line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced cheese in walk in cooler **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cooks not sure of correct temperatures for cooking, reheating products
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For butter at the cook line for mussels
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks have no kind of hair restraints
- Basic - Sugar scoop handle in contact with sugar. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching hamburger bun with bare hands at cook line. Advised **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At cook line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over pasta in cooler at cook line **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Hand soap on same shelf and over single service items at dry storage **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Buttermilk in walk in cooler **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Fresh cut garlic in oil at 76 f degrees at cook line **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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9/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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