- Basic - Water leaking from faucet/faucet handle. At front counter. **Warning**
|
10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in customer waiting area. Cups. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table while sauces are packaged. Corrective action taken: food handler moved drink to shelf under prep table. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Band on wrist during food prep. **Warning**
- Basic - Water leaking from faucet/faucet handle. At front counter. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 96f wings on front steam table held at room temp with no time nor temp control for 2 hours. Corrective action taken: operator placed on temporary time plan. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrective action taken: food handler washed hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At reach in cooler 1 and 2 on cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Half and half 50f. Operator was unable to identify time placed on self serve coffee counter. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over fries in reach in freezer. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw bacon 65f for more than an hour sitting at room temp with no time nor temp control. Corrective action taken: operator placed bacon in walk in cooler for temperature recovery. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Can of rust remover stored above ice machine. **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
- Intermediate - No soap provided at handwash sink. At front counter. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler overnight. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In kitchen and under cashier area with cups for customers. **Warning**
|
10/22/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. BOXES USED TO LINE FREEZER DRAWERS ON COOKLINE. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. EMPLOYEE FOOD PLACED ON SHELF IN WALK IN THAT IS ABOVE READY TO EAT FOOD SERVED TO PUBLIC. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
- Basic - Plumbing system in disrepair. SPRAY NOZZLE FOR 3COMP SINK. **Warning**
|
5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. DEBRIS OBSERVED ON OVEN, COUNTERTOPS, BACK OF PANNI PRESS. **Repeat Violation** **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Cardboard used to line food-contact shelves. BOXES USED TO LINE FREEZER DRAWERS ON COOKLINE. **Warning**
- Basic - Clean and soiled linens not stored separately from one another. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. EMPLOYEE FOOD PLACED ON SHELF IN WALK IN THAT IS ABOVE READY TO EAT FOOD SERVED TO PUBLIC. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. MENS RESTROOM **Warning**
- Basic - Plumbing system in disrepair. SPRAY NOZZLE FOR 3COMP SINK. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
- Basic - Soiled dry wiping cloth in use. CLOTHES USED UNDER EQUIPMENT HAVE ACCUMULATED SOIL BUILDUP **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. MULTIPLE CLOTHES THROUGHOUT KITCHEN **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. BOTTLES OF OIL ON THE COOKLINE. **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. BUTTER PADS, 75° **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE, 81° **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. PREMADE SALADS, 49° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WALKIN COOLER: STEWED CHICKEN, 45°/ PASTA, 44°/ MILK, 44°/ GRILLED PEPPERS AND ONIONS, 45°/ EGGS WHITE, 48°/ DICED TOMATOES, 47°/ TUNA SALAD, 45°/ LETTUCE MIX, 45° POOLED EGGS ON FRONT COUNTER, 47° **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. MEATBALLS WITH SAUCE, DATED 5/13 AND AUS JUS DATED 5/2. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. CART BLOCKING SINK IN BACK KITCHEN **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. EGG WHITES **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**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 TANKS STORED IN MOP SINK AREA. **Warning**
|
5/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Front Handwash sink
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Old labels stuck to food containers after cleaning. Throughout kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Front counter **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Back prep area **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Front counter Handwash sink **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front Reach In Cooler under make table
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Handwash sink
|
11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. Burgers in front line RIC not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Drawer RIC
- Basic - Working containers of food removed from original container not identified by common name. Breading under front counter not labeled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 45F, placed in WIC second temp 43F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 89F front line area. Placed in the WIC to bring temp. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over RTE cookies in the RIF.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sausage over bread in WIC.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chicken salad made on 4/17, tuna salad made on 4/16.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made on 4/17, tuna salad made on 4/16.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior has black mold like substance.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth in HWS **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in spray bottle not labeled.
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat sanitizer used - only chlorine test strips observed.
- No copy of latest inspection report.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda machine - dining area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad reach in cooler and lid of make table.
- Critical - Observed packaged food not labeled as specified by law. Grab and go packaged muffins and cookies - dining area. Refer to comments section for labeling requirements.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 50F in make table - 3 hours - placed in freezer [corrected - cooled to 40F]; container of pooled eggs 50F [reach in cooler] - 3 hours [cooled to 45-46F by end of inspection] - further cooling required..
- Observed residue build-up on nonfood-contact surface. Mop sink and wall around mop sink; shelf and container under prep table used to store clean food containers/equipment; wall under 3 compartment sink heavily soiled; floors under shelving.
- Critical - One training certificate provided. Two male food handlers employed more than 60 days - no proof of training.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potato 121F - 3 hours. Reheated 167F. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket. 100ppm - tablet not dissolved. 300ppm after tablet dissolved - manufacture recommends 200ppm. Water added to dilute. Recommend following manufacture's instructions and having quat test strips available.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sugar container - dry goods storage shelving.
- Critical - Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications. Operator's thermometer 20F, inspectors thermometer 31F using ice-point method.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine test strips.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Chemical storage area next to 3-compartment sink.
- Violation: 42-11-1 Observed unnecessary items stored inside mop sink.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Near walk in cooler. Repeat Violation.
- 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. John and Jidon employed more than 30 days. Training onlyy available for Valencia.
|
4/25/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Near walk in cooler. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler. Air temperature fluctuating between 40F and 48F. Potentially hazardous foods at 48F at start and end of inspection. This violation must be corrected by : 4-25-12.
- Critical - Food contaminated by employees/consumers not discarded. Fajita dropped on floor then picked up by employee and placed back in fajita storage container on frontline. Corrected On Site. Instructed employee to discard fajita. Fajita discarded.
- 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. John and Jidon employed more than 30 days. Training onlyy available for Valencia.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine test strips.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food Employees wearing gold bracelet, watches.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pepperoni, cheese, sausage, turkey slices, butter, meatballs at 48F; cooked chicken and ham 47F. Walk in cooler air temperature 41-42F. Walk in cooler air temperature at 48F at end of inspection and products still at 48F. Unable to determine period off time products have been out of temperature due to fluctuating cooler temperature. Recommend product to be iced down or movec tto alternative coolet until walk in cooler is capable of maintaining foid at 41F or below. Butter 71F on kitchen counter - recommend using time as PHC. Procedure provided to operator. Make table: chicken salad 45F, 48F, 50F - stored in make table overnight - discarded by manager [all other products in make table at 40F]. Frontline cold table and make table: pepperoni 48F, cheese slices 45F [from same batch of product from walk in cooler] - placed in reach in cooler for cooling down. This violation must be corrected by : 4-25-12.
- Critical - Observed unlabeled spray bottle. Chemical storage area next to 3-compartment sink.
- Observed unnecessary items stored inside mop sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grilled chicken 126-133F on steam table - less than 2 hours. Corrected On Site. Commercially processed ready-to-eat chicken reheated to 140-160F. Fries 101F under heat lamp [less than 4 hours]. This violation must be corrected by : 4-25-12.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meatballs [prepared 4/20] and turkey slices [48 hours]. Walk in cooler.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Operator's thermometer 20F, inspectors thermometer 31F using ice-point method.
- Critical - Working containers of food removed from original container not identified by common name. Sugar container - dry goods storage shelving.
|
4/24/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide tanks not adequately secured.
- Critical - Hand wash sink in back lacking proper hand drying provisions.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled.
- Critical - Observed prep table cutting board and portaable cutting board in back stained/grooved.
- Critical - Observed soil buildup on ice chute at beverage station.
- Observed soiled gaskets on freezer drawers.
- Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats.
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored between table at front line At callback inspection inspection; knife stored between crevice of tables. (COS)
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. At callback inspection; can opener soiled (COS)
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. At callback inspection; slicer still a little soiled.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. wet nesting *At callback inspection; pans stacked wet(corrected on site)
|
8/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-25-1 Observed food spoiled in WIC. Milk Corrected On Site.
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese make table 52 Repeat Violation. This violation must be corrected by : 3/16/2011. Cheese on 3/16/2011 55 f, also hard boiled eggs at 48 f and cole slaw 47 f. all three products were left in RIC over night, requested the operator disgard product in RIC.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer dining room 48 degrees Creamer in dining room on 3/16/2011 was 48 f.
- Critical - Violation: 08A-07-1 Unpackaged food not protected from environmental sources of contamination during preparation. food cooked on grill outside
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cooked chicken with raw fish boxes touching
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw shrimp over rte food
- Critical - Violation: 08A-28-1 Observed food stored on floor.bag in box
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored between table at front line
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. food employees did not wash hands before donning new gloves
- Critical - Violation: 12B-07-1 Observed an open beverage container over/next to clean equipment/utensils.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. wet nesting
- Critical - Violation: 32-15-1 No handwashing sign provided at a restroom handsink used by food employees.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-16-1 Observed ceiling soiled with accumulated dust
- Violation: 40-04-1 Observed personal care item stored with food. lotion, purses etc
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical - Violation: 48-11-2 Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide tank not adequately secured.
|
3/16/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide tank not adequately secured.
- Equipment and utensils not properly air-dried. wet nesting
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored between table at front line
- Critical - No handwashing sign provided at a restroom handsink used by food employees.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed an open beverage container over/next to clean equipment/utensils.
- Observed ceiling soiled with accumulated dust
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. food employees did not wash hands before donning new gloves
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food spoiled in WIC. Milk Corrected On Site.
- Critical - Observed food stored on floor.bag in box
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cooked chicken with raw fish boxes touching
- Observed personal care item stored with food. lotion, purses etc
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese make table 52 Repeat Violation. This violation must be corrected by : 3/16/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamer dining room 48 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk
- Critical - Observed raw animal food stored over cooked food. raw shrimp over rte food
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. eggs and burgers cooked to order. Repeat Violation.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. food cooked on grill outside
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/15/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potato, rice, soup walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion cookline cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwich/salad cooler top portion.
- Critical. Observed food being cooled by nonapproved method. cooling sausage gravy in deep container with tight cover.
- Critical. Observed uncovered food in holding unit/dry storage area. potatoes, soup walkin cooler.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw chicken over cooked cooling chicken. reach in freezer.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw pork chop. Corrected On Site.
- Critical. Observed employee drink touch face then engage in food preparation without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on food prep shelf.
- Wet wiping cloth not stored in sanitizing solution between uses. at hand sink, on cutting board.
- Observed equipment stored in mop sink. coffee urn in mopsink.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. hand sink used to get water for steam table.
- No copy of latest inspection report.
|
10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wild Side Cafe, 400 S Orange Avenue, Orlando, FL »