- Basic - Build-up of grease/dust/debris on hood filters and hood system.
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 in kitchen , 1 at wait station.
- Basic - Equipment in poor repair. Observed exposed insulation in interior of ice machine.
- Basic - Ice buildup in chest freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At bar.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 44f overnight, thousand island dressing 44f overnight in salad make reach in cooler. Advised operator he has 3 more days for products. 10/14/14: tomatoes 51f, cheese 39f, feta 50f, sprouts 50f, corn 50f , cut tomatoes 52f, mixed greens 57f
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Fully cooked chicken hot held on grill at 103f for 30 min, fried chicken 113f for 45f held on shelf at room temp with no time nor temp control. Corrective action taken: operator placed on temporary time plan. 10/14/14: gravy 121f for 45min on steam table, chicken 109f for 2 hours held in stock on grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms 48f overnight, bacon 53f overnight, cheddar 48f overnight, blue cheese 48f overnight in salad make reach in cooler. See stop sale. 10/14/14: tomatoes 51f, cheese 39f, feta 50f, sprouts 50f, corn 50f , cut tomatoes 52f, mixed greens 57f
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap dispenser at bar above clean glasses.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceasar dressing made with raw egg yolks.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. 10/14/14: observed cooked vegetables 65f in reach in cooler cooling for approximately 5 hours. Corrective action taken: operator discarded. Cooked vegetables were bagged in plastic and in same manner as cooked veg yesterday at 71f and only dropped to 70f in 1 hour.
- Intermediate - Soda gun soiled. All at bar.
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10/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters and hood system.
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 in kitchen , 1 at wait station.
- Basic - Equipment in poor repair. Observed exposed insulation in interior of ice machine.
- Basic - Ice buildup in chest freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At bar.
- Basic - Presetting of unprotected tableware outdoors. Observed cutlery outside on patio open to environmental contaminants.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 44f overnight, thousand island dressing 44f overnight in salad make reach in cooler. Advised operator he has 3 more days for products.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Fully cooked chicken hot held on grill at 103f for 30 min, fried chicken 113f for 45f held on shelf at room temp with no time nor temp control. Corrective action taken: operator placed on temporary time plan.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed food handlers on cook line change gloves several times with hand handwash in between. Corrective action taken: food handlers washed hands and put new gloves on. Advised chef.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to cut mangos in chest freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms 48f overnight, bacon 53f overnight, cheddar 48f overnight, blue cheese 48f overnight in salad make reach in cooler. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bacon 90f overnight. Corrective action taken: operator discrded. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap dispenser at bar above clean glasses.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceasar dressing made with raw egg yolks.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station.
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Soda gun soiled. All at bar.
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Objectionable odors in bathroom. WOMENS ROOM
- Basic - Plumbing system in disrepair. FAUCET FOR LADIES ROOM SINK HAS BEEN BROKEN OFF
- Basic - Working containers of food removed from original container not identified by common name. SQUEEZE BOTTLES OF LIQUIDS ON COOKLINE.
- High Priority - Small flying insects in bar area.
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6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. GLASSES AT BAR STORED ON DRIP PAD THAT IS SOILED
- Basic - Food stored on floor. CASE OF LIMES IN WALK IN AND BIB OF SODA AT SERVER STATION **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. ICE BIN AT BAR CLOSEST TO FRONT DOOR
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. MICROWAVE ON TOP SHELF
- Basic - No handwashing sign provided at a hand sink used by food employees. SERVER STATION
- Basic - Objectionable odors in bathroom. WOMENS ROOM
- Basic - Plumbing system in disrepair. FAUCET FOR LADIES ROOM SINK HAS BEEN BROKEN OFF
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. SQUEEZE BOTTLES OF LIQUIDS ON COOKLINE.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. FRIED CHICKEN, 112°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. DICED TOMATOES, 49°/ CHOPPED LETTUCE, 50°/ SHREDDED CHEESE, 51°
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ICE MACHINE INTERIOR HAS ACCUMULATION OF MOLD LIKE SUBSTANCE MIXING WITH CONDENSATION AND DRIPPING INTO ICE BIN.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. SERVER STATION
- Intermediate - No soap provided at handwash sink. SERVER STATION
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. SMALL PREP TABLE UNIT ALONG WALL IN KITCHEN
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6/25/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. CITRUS
- Basic - Employee with no hair restraint while engaging in food preparation. COOK WORKING SALAD STATION **Corrected On-Site**
- Basic - Hole in ceiling. 2 HOLES IN KITCHEN AROUND PIPES.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. KITCHEN BULBS
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. IN RIC BY EXPO, CARROTS AND ONIONS OVER MILK AND CHEESE. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. WHITE POWDER ON BOTTOM SHELF OF DRY STORAGE RACK
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ONION/MUSHROOM FRITTERS
- High Priority - Toxic substance/chemical improperly stored. GLASS CLEANER BOTTLE STORED ON FRONT OF HWS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. KITCHEN **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's Room door.
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar.
- Basic - Trash receptacles not provided where needed in establishment.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over half/half and cheese in WIC
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Across from WIC
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Restrooms
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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8/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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