- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Dishwasher
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 130 F product re temped to 165F **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. On cook line **Corrected On-Site**
|
6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Noted purse, other items by soft serve on counter with SS items meant for ice cream service
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line with full beard longer than 1/4 inch
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Noted cook on line sprinkle grated cheese on pasta , no gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted chicken in cooler 45F COS to 42F Sauce 53F cheese 47F all product retempered to 40F And ice pans changed. Cream at coffee area 52F,discarded **Repeat noted garlic in oil using fresh garlicViolation**. Provided and explained TPHC procedures **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Prepping eggs **Corrected On-Site**
|
4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. STAINLESS CONTAINERS ON WIRE SHELVES
- Basic - Soiled dry wiping cloth in use. COOK LINE
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CREME BR'L'E SITTING ON TOP OF ICE AT COOK LINE 63F. RECOMMENDED TPHC FOR LUNCH RUSH
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. ON SHELF UNDER PREP TABLE WITH FOOD **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained black. ALL RECTANGULAR CUTTING BOARDS IN ASSORTED COLORS
|
12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Hole in ceiling. Gap in ceiling tile - dishwash area - above storage shelving **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Cookline **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler - light shield missing. By office - light shield broken/not fitted **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goat cheese - on ice at 55? - 2 hours, turkey slices 45? (COS 43?) - make tables - chicken 46? (COS 42?). Frontline: horseradish cream 61? - 2 hours - recommend improved storage on ice. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onion rings 83? - cookline **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket stored on food prep counter **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooled only 1 degree over 1 hour - recommend storing uncovered and separated to provide adequate air flow. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired 2012. **Warning**
|
3/29/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table at cookline [pasta cooler] 42F at top and 50F at bottom - TCS foods at varying temperature 42-50F. Do not use unless capable of maintaining 41F or below. Alternatively use other coolers at cookline or set up ice baths.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee garnishing customer's dish with parmesan using bare hands.
- Critical - Observed employee switch from handling dirty dishes to handling clean dishes without washing hands - gloves were put on in between. Employee informed of procedure. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash 55F - reach in cooler. Corrected On Site. Discarded. Grated mozarella at 46F in make table. Make table: Pasta 50F [discarded], fresh mozarella 48F [discarded], bolgnaise sauce with beef 47F [cooled to 43F], butter 47F [cooled to 43F] - less than 4 hours. Majority corrected on-site.
- Observed single-service articles improperly stored. Cup lids not stored inverted. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roast chicken at 125F. Less than 2 hours. Both in hot hold cabinet and steam table [cos - reheated to 190F].
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Waffle batter 74F - reach in cooler - prepared more than 4 hours prior. Corrected On Site. Discarded.
|
8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed GREEN AND WHITE cutting boardS grooved/pitted and no longer cleanable.
|
3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. THREE REACH IN COOLERS ON COOK LINE(COENER,SALAD AND PIZZA ) This violation must be corrected by : 03/21/2012. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THREE REACH IN COOLERS UNTIL SERVICED AND CAPABLE TO MAINTAIN FOOD AT 41 OR COLDER. IN THE MEANTIME KEEP FOOD AT 41 OR COLDER OR USE TIME AS PUBLIC HEALTH CONTROL MEASURE AND DISCARD ALL POTENTIALLY HAZARDOUS FOOD HELD ABOVE 41 F FOR FOUR HOURS. This violation must be corrected by : 03/21/2012.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. COOKED SALMON AND MEATLOAF HOT HELD IN FRY PAN ON SHELF ON TOP OF STOVE AT 128 F. AS PER OPERATOR LESS THAN AN HOUR. ADVISED TO REHEAT This violation must be corrected by : 03/21/2012.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 WHOLE CKN AT 50 F IN WIC COOLING TIGHTLY COVERED FROM 03/19/12,4 PANS OF 8 LB EACH MEATBALLS AT 46 F COOLING TIGHTLY COVERED FROM 03/19/12. 2 LB PORTIONED CKN AT 45 F COOLING TIGHTLY COVERED FROM 03/19/2012 This violation must be corrected by : 03/21/2012.
- Critical - Handwash sink not accessible for employee use at all times. HWS BLOCKED BY TRASH CAN BY PIZZA STATION
- Observed GREEN AND WHITE cutting boardS grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PUTON NEW GLOVES TO PIRTION CHEESE WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. HWS USED AS DUMP SINK BY PREP TABLE( DUMPING CUT VEGETABLES ) Corrected On Site.
- Observed leaking pipe at plumbing fixture. HWS IN DISH ROOM Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GOAT CHEESE ON ICE AT 58,CANNED PEPPERS 46,CHEESE 44,PASTA 46,SALMON 50,CKN 46,HB EGGS 54,FETA CHEESE 47,TURKEY 46 AS PER OPERATOR LESS THAN 3 HRS AT THAT TEMPRATURE . ADVISED TO COOL TO 41 WITHIN ONE HOUR OR DISCARD ALL POTENTIALLY HAZARDOUS FOOD HELD ABOVE 41 F FOR FOUR HOURS This violation must be corrected by : 03/21/2012.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOLING
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. CINNAMON SUGAR
|
3/20/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. At hand wash sink located in pizza station. Corrected On Site. Paper towels were provided.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At hand wash sink located in pizza station. Corrected On Site. Soap was provided.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site. Machine was cleaned.
- Observed ceiling in disrepair. At ceiling located by preparation sink.
- Observed hole in wall. At wall located in dish machine area. Next to hand wash sink.
|
12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 21 04-01-1 salad station cooler empty of hazardous food but still 45 F. neds repair
- 30 37-14-1 ceiling leak needs to be repaired.
- 32 13-03-1 ice cream worker not wearing any hair restraint.
- 33 51-09-1
|
5/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, salad cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, sandwich cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, penne pasta was 80F after cooling 5 hours. ( manager was going to reheat and start cooling process over).
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, licensed for 132 but have 148 seats at time of inspection.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, thermometer was 18 F in ice water. (did not have tool to fix for them)
- Critical - Food-contact surfaces not cleaned after being contaminationed, in-use spatula being stored on dirty surface under grill.
- Critical - No conspicuously located thermometer in holding unit, dessert cooler with cheesecake.
- Critical - No conspicuously located thermometer in holding unit, pasta cooler.
- Critical - No conspicuously located thermometer in holding unit, salad station cooler.
- Critical - No conspicuously located thermometer in holding unit, sandwich cooler.
- Critical - Observed buildup of slime in the interior of ice machine chute at customer drink station.
- Observed ceiling in disrepair, leaking water in water heater room.
- Observed employee with no hair restraint, front counter employees putting toppings on ice cream and dispensing ice cream.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,cook wearing a bracelet and another cook wearing a watch.
- Observed gaskets with slimy/mold-like build-up, outside cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, dirty pan in handwashing sink. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, wiping cloth stored in handwashing sink. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pasta 45 and turkey 49F in pasta cooler. (less than 4 hrs. out of temperature)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken stock 77F without timemarking near pasta cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fresh garlic and oil 75F without timemarking by sandwich cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, salad station cooler goat cheese 52F, feta 50F, gorgonzola 52F, eggs 51 F, chicken 51F, turkey 51F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sandwich cooler with salami 61F, cheese 66F, cooked onions 83F. (less than 4 hrs out of temperature per mgr. put in walkin cooler for cooling)
- Critical - Observed raw animal food stored over ready-to-eat food, raw liquid eggs over cheese in walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, unfrozen raw breaded chicken over fries in outside cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, walkin cooler (dressing, onions and fennel). Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours, curry chicken salad 50 F after cooling more than 4 hrs.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). salad station cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). walkin cooler.
- Wet mop not hung to dry, outside.
- Wet wiping cloth not stored in sanitizing solution between uses, under cutting board. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, cinnamon sugar.
|
5/25/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. For open ham inside the walk in cooler.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. For the clean trays and some of the dishes.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. At the dish area.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. On a container that is dirty and holds water.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Water nesting.
|
2/17/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. For open ham inside the walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. For all bottles on the line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For 1 chicken pack at 45f ice was applied on top. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. For bags of sauces.
- Critical. Displayed food not properly protected from contamination. For the salad area the food is uncover and the salad bowls that are use to mix salads on top of the foods.
- Critical. Observed uncovered food in holding unit/dry storage area. For the ham inside the walk in cooler open with no date marking.
- Critical. Observed cloth used as a food-contact surface. Asper a cloth towels inside the food in the walk in cooler.
- Critical. Observed cloth used as a food-contact surface. Under the cutting board.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. A container use for scooping the sauce for marinarated sumerge in the 5 gal container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher from dirty hands to clean dishes. Corrected On Site. Stop wash hands and rewash the dishes.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep table. At the dishwasher area.
- Observed employee with soiled clothing. Corrected On Site. This was change.
- Observed equipment in poor repair. Crack lids in use to cover the foods inside the walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for the dish towels.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. For the clean trays and some of the dishes.
- Critical. Observed food-contact surfaces encrusted with soil deposits. At the salad spin container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. At the walk in cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. At the dish area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. On a container that is dirty and holds water.
- Equipment and utensils not properly air-dried. Water nesting.
- Critical. Observed handwash sink used for purposes other than handwashing. At the front line by evidence of heavy food debris in the front sink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
|
12/14/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). For meatballs 5lb .
- Critical. Observed food being cooled by nonapproved method. Deep pans and cover.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.For meatballs up to 96 f cover in the walk in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Meatloaf at 135, this item is now going ia ice bath for a quick chill.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.On the utensils use at the stove hanging from oven , when the oven is ooen utensils touch the floor. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Together with dirty. Corrected On Site.
|
5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic butter at prearation area .Today from 41F to 50F.Ice bath not effective not covering all sides and not deep enough with the ice water.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.Outside reach in cooler.GASKETS ARE IN ORDER.
- Violation: 29-03-1 Observed water draining onto floor surface under employee restroom floor. Repeat Violation.Work has been done yet the source of the leak has not been found,this work continues AT THE TIME OF CALL BACK THE FLOOR WAS DRY.
- Violation: 37-09-1 Wall not smooth and easily cleanable.Back storage room brick wall not sealed.They obtain the material on 10/27/2009 and are going to apply tonight as per mgr provisions are available.
|
10/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.egg at pizza reach in cooler drawer, manager volutarily discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.meat sauce manager states just thawed.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic butter at prearation area .
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Dirty herbs over cooked pasta at walk in cooler.
- Critical. Herbs not washed prior to preparation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.At dishmachine .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.Employee making icecream sundaes
- Observed nonfood-grade containers used for food storage.Plastic carrier bags used to store cooked beef in at reach in freezer .
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.Outside reach in cooler.
- Observed water draining onto floor surface under employee restroom floor. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. next to cookline .
- Critical. Observed handwash sink used for purposes other than handwashing.At to-go area.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Exterior walking surfaces not graded to drain by outside reach in cooler flooring cracked causing pooling of stagnant water.
- Wall not smooth and easily cleanable.Back storage room brick wall not sealed.
- Critical. Observed expired Food Manager Certification.Shaneena c. Zito.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wolfgang Puck Express, 1780 E Buena Vista Dr, Lake Buena Vista, FL »