- Basic - Bowl or other container with no handle used to dispense food. Peas. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair under the cooking equipment / in ware washing area.
- Basic - Nonfood-grade bags used in direct contact with food. Shopping bag storing the cook rice.
- Basic - Wall in disrepair behind the hand sink on the cooking area.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaning solution at the font counter. **Corrected On-Site**
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5/15/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
- Basic - Observed: Equipment in poor repair. Ice machine missing the lid. Ice covered with trash bag. **Warning** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Operating under a change of ownership without a license. **Warning** Priority: High Priority
- Basic - Observed: Floor tiles cracked, broken or in disrepair. Cooking areas **Warning** Priority: Basic
- High Priority - Observed: Food stored in ice used for drinks. See stop sale. Bottle of wine **Corrected On-Site** **Warning** Priority: High Priority
- Observed: Grease accumulated under cooking equipment. **Warning** Priority: Basic
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light before the hand sink at the cook line **Warning** Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification. **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 98°(reheated to 177°). Cooked cabbage 132°(reheated to 171°). Chicken 97°(reheated to 184°) Reference: 3-501.16 (A)(1) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C ) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained:(1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; Priority: High Priority
- Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. Prep tale shelves. **Warning** Priority: Basic
- Intermediate - Observed: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of the employees training. **Warning** Priority: Intermediate
- Basic - Observed: Soil residue build-up on nonfood-contact surface. White floor standing fan **Warning** Priority: Basic
- Basic - Observed: Wall in disrepair. Wall at the handsink area next to warmer **Warning** Priority: Basic
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3/4/2014 | Routine - Food | Warning Issued |
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