- Basic - Attached equipment soiled with accumulated grease and dust light shield at cooking area.
- Basic - Bottom of plastic container in contact with ice, inside ice machine **Corrected On-Site**
- Basic - Equipment in poor repair, reach in cooler in storage area. Advise operator not to use unit until it reach 41° F or below.
- Basic - Missing drain plug at dumpster, and trash around dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees, sink at dry storage area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets, all.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit, butter and shopped lettuce **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Food was moved to another unit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chopped lettuce and butter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, at reach in cooler in dry storage area.
|
07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Basic - Single-service items stored on floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in cold preparation area held at greater than 41 degrees Fahrenheit, hash brown, mushroom, ham, cheese, tomato all at 52° F. Ice bag were place on top of time/temperature control for safety food and maintenance tech is on his way. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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, preparation unit next to flat grill, ambient temperature of 52° F
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands, next to three compartment sink
|
3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment in poor repair, 3 door reach in cooler ambient temperature of 44°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, raw food inside 3 door reach in cooler. **Corrected On-Site**
- Intermediate - Accumulation of lightly black/green mold-like substance in the interior of the ice machine.
|
7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cheese, waffle batter, tomato and lettuce, at cold drawers at cook line. Time as public health control was given and explain **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cold holding equipment incapable of 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. Cold drawer next to cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, large unit at dry storage.
|
3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, brown door reach in cooler at 50 degree F ambient temperature. Repeat Violation. 06/27/12 AT CALLBACK INSPECTION REACH IN COOLER WAS NOT IN USE WAITING FOR TECHNICIAN
- Critical - Violation: 53B-08-1 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. ALL EMPLOYEE TRAINING ARE EXPIRED
|
9/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, brown door reach in cooler at 50 degree F ambient temperature. Repeat Violation. 06/27/12
- Critical - Hand wash sink lacking proper hand drying provisions, in the back. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- 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 on soda dispensing nozzles. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, use as storage next to dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs, creamer, wipping cream, chocolate milk, inside brown door reach in cooler next to soda machine. Repeat Violation. 06/27/12
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/25/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, preparation table next to cooking equipment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed expired Food Manager Certification, for April Stevens.
- Observed food/trash/dirt debris accumulated on kitchen floor, underneath counter inside kistchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, preparation table next to cooking equipment hash brown, waffle batter, cheese, ham at 60 degree F. Corrected On Site. All food was chilled immediately.
|
6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Observed encrusted material on can opener, very rusted .
- Observed equipment in poor repair, front reach in cooler drawer doesn't not seal.
- Observed gaskets with slimy/mold-like build-up, front reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, front reach in cooler, pork chop, raw chicken breast and steaks. Corrected On Site. Foodvwas chilled immediately
|
2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried, spoons, forks, and knifes been dried with paper towel.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, openning raw eggs and then touching toast. Corrected On Site. EDUCATION WAS GIVEN
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw burgers 46, reach in cooler. Corrected On Site. 4 burgers were discarded by person in charge
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, inside brown door reach in cooler, creamers, shelled eggs, and dairy product deserts all 48 degree F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temperature 48 degree F.
- Critical. Observed food stored on floor, in the dry storage room by evidenced of onions, box of hash brown. Repeat Violation. 09/28/10
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. 09/28/10
- Critical. Hand wash sink lacking proper hand drying provisions, at rear sink. Corrected On Site. Repeat Violation. 09/28/10
- Wet mop not hung to dry.
|
1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, by evidenced of onions. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions, at the back.
|
9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed hand wash sink used for purpose other than washing hands by evidence of dish soap and white cloth in it.
- Critical. Chlorine sanitizer not at proper minimum strength for wipping clothes in bucket. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets at front cold units with black likely substance.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions, next to 3 compartment sink.
|
4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers 53 DF at the 2 door reach in cooler/prep area. Operator discarded the creamers - 3 lds. The establishment has other coolIng units.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reach in cooler- prep area.
- Critical. Hot water not provided/shut off at employee hand wash sink. Male restroom -85DF.
- Critical. Hot water not provided/shut off at employee hand wash sink. Female restroom at 78 DF.
- Observed unnecessary items/rocks on the premise. Outside the water heater room.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
|
10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
Report review
Restaurant representatives - add corrected or new information about Waffle House# 617, 4690 Seven Dwarfs Lane, Kissimmee, FL »