- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Prep area **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Next to flat bread station**Repeat Violation** **Warning**
|
08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Prep area **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Cracked combro **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Upper interior **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. For the wild sockeye salmon plank cedar salmon and grill salmonFish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Caramilized onions 44F, diced tomatoes 46F, corn salsa 51F. Corrective action: employee iced product for temperature recovery **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw lamb **Warning**
- High Priority - Toxic substance/chemical stored by or with food. By the tilt kettle **Corrected On-Site**
- 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. Saut holding well. Corrective action: unit was iced down **Warning**
- Intermediate - Cutting board(s) stained/soiled. Next to flat bread station**Repeat Violation** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice **Warning**
|
08/19/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans and plastic containers in dry storage and kitchen prep area.
- Basic - Spray bottle containing a food product not labeled. Olive oil on cook line next to handwashing sink and prep area.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Slaw on front cook line at 53f and 47f. Corrective action: operator moved items into walk in for temperature recovery.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed 2 food handlers change gloves when changing tasks with no handwash. Corrective action: employees washed hands and put in new gloves.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw trout at 47f under grill. Corrective action: operator moved item to walkin cooler for temperature recovery.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chili on cook line. Corrective action: operator moved item to be reheated to 165f
- Intermediate - Cutting board(s) stained/soiled. Next to flatbread station. Chef switched out cutting boards. **Corrected On-Site**
|
2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms.
- Basic - Soiled reach-in cooler gaskets and door frame. Bar.
- High Priority - Cheese cold held at greater than 41 degrees Fahrenheit. corrective action taken: product iced.
- Intermediate - Cutting board(s) stained/soiled. Green boards and boards at front.
|
10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Prep area
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple times during observation.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy 56 servers area, mgr discarded. Tuna 46 less than 2 hrs moved into cooler. Asparagus blanched 44 in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked potatoes and carrots 119-123 less than 2 hrs, operator discarded. Cooked potatoes 83 held without temperature control. Mgr discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Warewashing
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Blanched tomatoes 62, placed into refrigeration for cooling
|
1/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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) Observed many expired foodhandler training certificates. 866-372-7233. This violation must be corrected by : 12 26 12.
|
10/25/2012 | Routine - Food | Call Back - Extension given, pending |
- 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) Observed many expired foodhandler training certificates. 866-372-7233. This violation must be corrected by : 12 26 12.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Scallops shrimp ceviche served undercooked. This violation must be corrected by : 12 26 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn 51F, yogurt mixture 45F iced for temperature recovery This violation must be corrected by : 10 25 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Portobello mushrooms 46-62F on pizza makeline for 3 hours per cook. Placed into walk in freezer for temperature recovery
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roasted potatoes 88F for 2 hours per chef, intends to use time control
- Critical - Sautee induction cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 45-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 25 12.
|
10/24/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized plates not properly stored protected from customer contamination. Dining room
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing Corrected On Site.
- Observed icemaker doors in poor repair
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Broccoli 48F less than 4 hours, cooling covered and in too large amount in walk in cooler. Food immediately iced for quick chill to 41F.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
|
4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR form 5030-160
- 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. Training documents were not available for review. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled dishes and clean dishes without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches on front line Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards green and white are severely soiled
- Observed nonfood-grade containers used for food storage. No 7 lexan containers do not state Food Safe
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms (cooked) 56 f degrees,open top reach in cooler by pizza prep area. item discarded.
|
12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Plates in lobby area not protected from potential customer contamination Corrected On Site.
- Critical - Desserts cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Observed nonfood-contact equipment in poor repair, icemaker door cracked and not cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dairy desserts 45F in desserts cooler, moved into walk in cooler for temperature recovery to 41F immediately
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mushrooms 63F for 30 minutes,shallowed and moved into walk in cooler for temperature recovery to 41F immediately
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salsa,56F for 1 hours per operator, shallowed and ice bathed for temperature recovery to 41F immediately
- Observed residue build-up on top of dishmachine Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Dry storage Corrected On Site.
|
5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Marinara with cooked onions 50F for 30 minutesper operator i n sautee cooler. Shallow panned for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef, poultry 50F in oven station reach in cooler for 3 hours per operator , moved to effective refrigeration for temperature recovery to 41F within 1 hour.
- Critical. Oven station reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical. Observed salt for water softening system stored on floor in outside storage area Corrected On Site.
- Waste line for soda gun holdster not draining at bar area
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
- No copy of latest inspection report.
|
11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.3 tested, one reads 22F in icepoint Corrected On Site.
- Cleaned and sanitized glasses at service bar not properly stored protected from potential handwashing splash.
- Critical. No handwashing signs provided at handsinks used by food employees.1 at bar area
- Critical. No handwashing signsoap ot paper towels provided at a handsink used by food employees.Handsink at service bar Corrected On Site.
|
4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/29/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 50F in chargrill drawer cooler. Advised to relocate to freezer,shallow panned for quick chilling
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Feta cheese 50F in pantry top mount cooler. Advised to rapid chill and reduce level of stock for improved temperature control.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pre staged pizza 69F held at room temperature at pizza area. Advised Second Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked potatoes 104-117F held at room temperature per line cook.Chef indicated the product wikk be quick chilled to 41F.Second Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils without washing hands.Several servers using sani hands II instead of washing hands with soap and water. Repeat Violation. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.Oven station
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested zero ppms Corrected On Site.
- Critical. Observed slight buildup of slime/black moldlike substance in the upper interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing.Pantry area,used as a dumpsink indicated by ice in sink basin
- Critical. No handwashing sign provided at a handsink used by food employees.Women's restroom Corrected On Site.
- Critical. Current Hotel and Restaurant license not properly displayed.
|
7/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Seasons 52, 463 E Altamonte Dr, Altamonte Springs, FL »