- Basic - Ceiling tile missing in the prep area of the bar/dining area the area to the left side of the wood fire grill **Repeat Violation** **Warning** 9/3: ceiling is still exposed
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required on the let side of the hand sink. the guard is needed to protect the syrup boxes and aprons when located adjacent the hand sink closest the ice machine **Repeat Violation** **Warning** 9/3: aprons, table cloths are unprotected at the hand sink adjacent the ice machine
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Onions 52. Olive/garlic/oil 49. Blue cheese 51. Sauce 51. To the prep reach in cooler located in front of the wood fire grill. See violation No 23-05-4 for additional information on reason to this violation. **Warning** 9/3: Not observed and/or Not verified and/or Not Set Up
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. **Warning** 9/3: raw eggs are still used as an ingredient and the menu does not indicate the specific use of hidden raw ingredients
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52 left out on top of the cutting board in the kitchen. Recommend implementing a time control program to control the butter. The for is available at http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 9/3: butter 47 it had been out on the cookline
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All TCS at temperatures of 47 or higher in the unit located in the bar/dining area **Warning** 9/3: butter 47
- 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** 9/3: no proof of any training was provided
|
09/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile missing in the prep area of the bar/dining area the area to the left side of the wood fire grill **Repeat Violation** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. To the double doors in the bar/dining area **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required on the let side of the hand sink. the guard is needed to protect the syrup boxes and aprons when located adjacent the hand sink closest the ice machine **Repeat Violation** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. The coil to the prep reach in cooler located at the bar/dining area is completely covered in soot from the wood fire grill **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Onions 52. Olive/garlic/oil 49. Blue cheese 51. Sauce 51. To the prep reach in cooler located in front of the wood fire grill. See violation No 23-05-4 for additional information on reason to this violation. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit hamon iberico a product of spain 79 left out in the prep area with no control. **Warning**
- 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. Zero on the first run. 100 on the second run **Corrected On-Site** **Warning**
- High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52 left out on top of the cutting board in the kitchen. Recommend implementing a time control program to control the butter. The for is available at http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All TCS at temperatures of 47 or higher in the unit located in the bar/dining area **Warning**
- High Priority - Toxic substance/chemical stored by or with food soap borax stored on the ledge to the ice machine **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the hand sink located in the bar/dining area **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**
|
07/03/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil. **Corrected On-Site**
- Basic - Ceiling tile missing. Partial ceiling missing over prep area in patio area. Approximately 12 tiles on left side of fire grill.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required on both side of the hand sink at the bar. To protect the glasswares and bottles.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in patio area. **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. Butter 73f held out of refrigeration for a sauce. Time plan given to owner.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grilled octopu in walk in cooler.
|
3/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about T X O K O S Basque Restaurant, 3201 Corrine Dr, Orlando, FL »