- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 1. The hand sink in/on the cook line will require a splash guard on the right hand side of the hand sink to protect the portable igloo cooler from contamination.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. 1. The following corrective action was taken all removed 2. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. 1. Plates were stored with aprons and by the drain line from the hand sink in the wait staff area. 2. The following corrective action was taken plates were moved. 3. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Butter 46. Cream cheese 45 in the wait staff reach in cooler. 2. Recommend moving the butter and cream cheese to a cooler location within the reach in cooler 3. No correction was made during the visit
- 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. 1. Cream cheese undated when held from the previous day or longer in the wait staff reach in cooler. 2. The following corrective action was taken dated 3. **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/04/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato 44. Fish 44. Poultry 44. All in the glass door unit in the rear prep area, the coils to this unit were soiled, additionally the air flow was impeded by bread in bags and other items packed in the reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables, fish over cream in two separate units. **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. Cheese Brie **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of dust residue in/at the inside coil. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chocolate mouse made in house **Warning**
- 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. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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6/3/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At the front counter cook line **Warning**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Multiple ingredients mixed to make in house blue cheese dressing **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 45-48, fish 52 in a small plastic container in the top portion of the prep reach in cooler in front of the hand sink on the cook line. Heavy cream 51. Butter milk 46 and beef 48 in the 3dr glass reach in cooler in the rear prep area. The temperatures are a reflection of overstocking the reach in coolers, obstruction of air flow, and use of he equipment. The units are functional from other good cold hold temperatures. Recommend reorganizing the units in a way that it promotes air flow over, sides and under the foods stored in the units. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook, from raw to the Handel of the fryer basket. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear area door
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
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12/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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