- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The coils to the prep reach in cooler in there's line was soiled
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. The ice machine installed outside the rear door is not protected from dust and flying vermin. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mushrooms 68 from the previous night held in the reach in cooler on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45. Shrimp 46. The prep unit in the prep line. The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03D) mushrooms
- Intermediate - Cutting board(s) stained/soiled.
- 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.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Duck, poultry beef etc over other cooked foods **Warning**
- 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. Mixed creams, dairy etc **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. X3 kitchen employees
- Basic - No handwashing sign provided at a hand sink used by food employees. One required at all hand sinks
- Basic - Wood food-contact surface not properly sealed. The shelf in the walk in cooler made out of wood is not sealed .
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables in the walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods shall be dated when held from the previous day or older, corn, potato, in house dressings, etc
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice making machine located outside. In an unenclosed location behind the rear door **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 45. Cheese 46 in the large prep reach in cooler in the prep area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Duck, poultry beef etc over other cooked foods **Warning**
- 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. Mixed creams, dairy etc **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The flat grill **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. The prep room requires the install of a hand sink **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The Dish machine has been moved to the kitchen and their new equipment and or reach in cooler in the prep room. **Warning**
- 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. **Warning**
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11/25/2013 | Routine - Food | Warning Issued |
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