- Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooks line. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food at cooks line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cole slaw held less than four hours transferred to walk in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Heart of Palm and Cuban sandwich.
- Intermediate - Cutting board stained. **Corrected On-Site**
|
09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. At hood located under grill.
- Basic - Cutting board has cut marks and is no longer cleanable. At cutting boards located in cook line.
- Basic - Equipment not properly air-dried - wet nesting. At dish machine area.
- Basic - Unwashed vegetables stored with ready-to-eat food. In walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48 F°, at cook line reach in cooler. Chef discarded cut tomatoes. **Corrected On-Site** **Repeat Violation**
|
4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Bread tongs on uncleared handle **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 44 **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs 44 **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemicals by wrap at br **Corrected On-Site**
- Intermediate - Soda gun soiled. Service bar by dining room pick up
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pots
- Basic - Dressing and/or locker areas not clean and orderly or used as needed. Clean aprons stored on floor (uncovered) **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above food prep table **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee placed cell phone on cutting board. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Equipment in poor repair. Frontline cooler at 59?
- Basic - Hole in ceiling. Gaps in ceiling tiles - dishwash area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert cooler, seafood cooler (COS) **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths hanging on side of buckets - not submerged **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm - cookline **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle of rum
- 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. Bar - less than 25ppm **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 46-47? (COS 42-43?), butter 52? (discarded), noodles 48? (discarded) - cookline. Beans and corn and corn 52-59? - COS 39-43? (held 2-3 hours), honey butter 59? (stored possibly more than 4 hours - cooler at 59? - discarded)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Honey butter 4/29 held above 41? for more than 4 hours. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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 - bar
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menus have ahi tuna - served raw. Item not indicated as raw on menu. Disclaimer required indicating raw menu item.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Four hour time control used for Au jus, veggie broth, BBQ sauce (cooked shallots) - time marked and held 4 hours but no written procedure available. Procedure provided and explained to Executive Chef. Cut tomatoes also held on time control - explained new food code requirements
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Honey butter cooling in cooler holding at 59? - less than 4 hours - transferred to freezer
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on bar menu - ahi tuna poke is served raw. Advisory provided to operator - posted in establishment.
|
5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Bar - chlorine les than 25ppm. Corrected On Site. Callback inspection: 0ppm.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Wait station reach in cooler - slime inside cracked door gasket. Orange squeeze machine.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. Food containers not stored inverted above microwave. Corrected On Site.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Throughout establishment.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. At mop sink splitter.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Handsink at wait station in dining area.
|
9/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler drawers at 47F - food at 53-55F. This violation must be corrected by : 9-5-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab bisque and tortilla soup made 9/3 at 46-50F in walk in cooler. Not used since prepared dayy before. This violation must be corrected by : 9-5-12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar - chlorine les than 25ppm. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Throughout establishment.
- Critical - No conspicuously located thermometer in holding unit. Raw fish cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink at wait station in dining area.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. St. James smoked salmon received frozen and served as is in salmon dip. Packaging states cold smoked. Consumer advisory in place.4-12 This violation must be corrected by : 11-4-12.
- Observed gaskets with slimy/mold-like build-up. Wait station reach in cooler - slime inside cracked door gasket. Orange squeeze machine.
- Observed old food stuck to clean dishware/utensils. Food residue observed in clean squeeze bottles for sauces. Food debris mixed with water on top of clean and stored food containers. Dried food residue observd on blue cutting board.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Black bean salsa dip 44F, chicken 44F, trout dip 44F, mash potato 44F - as informed by chef - walk in cooler door was open during morning deliveries. Tortilla soup and crab bisque 47F - left out in kitchen by employee during preparation. This violation must be corrected by : 9-5-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline cooler drawers: crab cakes, raw chicken, bean veg burger, egg mix, raw fish, raw beef, ribs 49-55F - 2.75 hours. Recommend returning to walk in cooler for cooling to 41F before 4 hours - replace with new stocks and maintain on ice/in icee bathss at 41F until cooler is capable of maintaining 41F or below. This violation must be corrected by : 9-5-12.
- Critical - Observed potentially hazardous food thawed in standing water. Raw shrimp. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Food containers not stored inverted above microwave. Corrected On Site.
- Critical - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed before cutting. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Crab bisque and tortilla soup - improper cooling.
- Critical - Vacuum breaker mising at hose bibb. At mop sink splitter.
|
9/4/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. Server station hand sink.
- Light not functioning. Hood system.
- Observed equipment in poor repair. Cracked lexans.
- Observed gaskets/seals on cold holding unit in poor repair. Server station reach-in cooler.
- Observed old labels stuck to food containers after cleaning.
- Waste line missing at soda gun holster. Disconnected at bar.
- Critical - Working containers of food removed from original container not identified by common name. Flour. Corrected On Site.
|
4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. FAN GUARD IN WIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CLARIFIED BUTTER AT 85 F AND SHRIMPS AT 46 F ON COOLINE Corrected On Site. CLARIFIED BUTTER LOER THAN 6 HRS SO CHEF DISCARDED. EXPLAINED COLD HOLD AND HOT HOLD PARAMETORS , TIME AS PUBLIC HEALTH CONTROL MEASURE AND OPTION TO PROPERLY SUBMIT LAB TEST FOR SHELF STABLE. SHRIMP ON ICE AND CKD TEMPRATURE 43 DURING INSOECTION
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. COFFEE FILTERS Corrected On Site.
|
12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions./bar area Corrected On Site.
- Observed a nonfood-grade basting brush used in food./waite station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed chill wands on speed rack.not protected from contamination Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
|
9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fan turned off in unit.stuffed shrimp and ribs
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,coconut shrimp over sliced bread Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food,plastic cup dispensing ice
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,cook wearing watch
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils,no lid stored on ice machine.
- Observed employee with ineffective hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Equipment and utensils not properly air-dried.
|
9/13/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs, ric & wic, rice wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. asparaghs
- Critical. Working containers of food removed from original container not identified by common name. dry bulk stoage
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed muscrooms , pinapples over prep fruits & veggie in wic
- Critical. Fruits/vegetables not washed prior to preparation. oranges for juice
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cheese wic Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water bottle
- Observed employee with no hair restraint. emp @ bar portioning food
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed damaged thermometer provided on dishmachine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. glasses by hws Corrected On Site.
- Observed single-service articles stored without protection from contamination. coffee filters Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. bt dishwasher
- Critical. Hand wash sink lacking proper hand drying provisions. @ line
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen.
- Critical. License expired within 30 days after expiration date.
|
4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked,cheese
- Critical. Working containers of food removed from original container not identified by common name,condiments on cook's line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,pasta 46 degrees, 52 degrees fahrenheit .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw shrimp over fries
- Critical. Observed uncovered food in holding unit/dry storage area,in walk-in chic w8ngs Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands,employee handling raw shrimp then changing gloves without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,plastic lids.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination,straws at the bar.
- Critical. Observed handwash sink used for purposes other than handwashing,being used as a dump sink.
- Critical. Observed employee unaware of proper cold holding temperatures .
|
12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tommy Bahama's Tropical Cafe & Emporuim, 9101 Internatl Dr Bldg 6b Ste 1200, Orlando, FL »