- 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. **Warning** On 9/9/14 operator is using dish machine for washing and rinsing and 3 compartment sink for sanitizing.
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09/09/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 47f, ambient eggs 48f, cream cheese 50f less than 4 hours. Corrective action: adjust temperature of unit and move product for temperature recovery. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sunny side up eggs. **Corrected On-Site** **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Working containers of food removed from original container not identified by common name. Large sugar container in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooler closest to cookline. Cooked chicken in same cooler, 46°f. Product was not in process of preparation or cooling. Corrective Action: operator stored product in cooler maintaining 41°f or lower.
- High Priority - Raw chicken stored over ready-to-eat chicken in cookline reach in cooler next to stove.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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**
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at mop sink faucet.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture needs to be sealed to wall.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes, salad, 47 F; corrective action taken: manager adjusted thermostat in refrigerator.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken, stored over veal and pork.
- High Priority - Small flying insects in bar area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200 ppm;
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ ppm. Dish machine.
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8/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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