- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Correct license number needs to be on unit
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface, hood filter .
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6/27/2012 | Routine - Food | Call Back - Extension given, pending |
- 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.
- Observed build-up of grease on nonfood-contact surface, hood filter .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification.
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2/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep reach-in cooler. This violation must be corrected by : 8/22/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Single door reach-in cooler. This violation must be corrected by : 8/22/11.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife stored on soiled rack.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee reported to kitchen put on gloves and failed to wash hands.
- Observed employee with no hair restraint.
- Observed employee with soiled clothing. Soiled shirt.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and raw hamburger cold holding between 59-62 degrees fahrenheit in prep reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese,cream sauce,cold holding between 69-75 degrees fahrenheit in single door reach-in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cream sauce.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
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8/21/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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1/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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