- High Priority - Food with mold-like growth. See stop sale.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese dressing 51f dated 9/29. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs above ready to eat bread.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. See stop sale.
- High Priority - Toxic substance/chemical stored by or with single-service items. Roach bait on top of box of to go boxes. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked slamon.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Half and half in beverage cooler.
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10/06/2014 | Routine - Food | Warning Issued |
- 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 - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs, 45°/ shrimp, 55°/ half and half, 50°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. SHRIMP, 55° and HALF AND HALF, 50° BOTH ITEMS IN SMALL UNIT NEXT TO BEER COOLER.
- High Priority - Raw animal food stored over ready-to-eat food. RAW STEAK IN BACKROOM FRIDGE OVER SALAD MIX
- High Priority - Small flying insects in bar area. OBSERVED LESS THAN 10 "Drain Flies" IN BAR AREA
- Intermediate - Accumulation of black/green/ pink mold-like substance in the interior of the ice machine.
- 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. HALF AND HALF IN SMALL COOLER. OPENED TWO DAYS AGO.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Added to wrong split.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. AT TIME OF INSPECTION.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. NEED PROTECTION FOR LIGHTING OVER FOOD PREP AREA.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed buildup of slime in the interior of ice machine.
- Plumbing system in disrepair. missing hot water nozzle.
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7/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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