- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cooked chicken and cooked potatoes in reachin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, hot dog 82 F.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit, true cooler and deli cooler and freezer.
- Critical. Displayed food not properly protected from contamination, hot dogs at bar not protected from customer contamination.
- Critical. Displayed food not properly protected from contamination, sugar on front counter not within enclosed serving container exposed to customer contamination.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, doughnuts on front counter.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw hamburgers over hot dogs in reachin cooler.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized, no sanitizer on premises. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, front counter.
- Observed single-service articles stored without protection from contamination, by splash of handwashing sink.
- Observed reuse of single-service articles, single service spoon used to s oop sugar at front counter.
- No mop/service sink installed/available at establishment, approval from Valerie Freeman to use mall mop sink until proper mopsink is installed. Mop sink must be installed by next routine inspection.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees, restrooms used by employees.
- Wall not smooth and easily cleanable, brick walls in food service area.
- Ceiling not smooth and easily cleanable, acoustic tiles.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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11/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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