- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Backline
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5/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. Apples in glass door cooler mustbe wrapped
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Panini press too close to frontline handsink
- Critical - Hand wash sink lacking proper hand drying provisions. Backline
- Critical - Handwash sink not accessible for employee use at all times. Makeline, blocked by towels in sink basin Repeat Violation. Corrected On Site.
- Critical - No proof of required employee training provided. This violation must be corrected by : 5 7 12.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Backline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half/half 63F on self serve bar. Operator intends to use time plan
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta salad 69-82D for 2.75 hours per operator Shallowed and moved into walk in cooler for temperature recovery to 41F within 1.25 hours.
- Observed residue build-up on drink ice lever
- Observed single-service items stored on floor. Carryout boxes, backline
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pasta salad 84F cooling 2.75 hours in too large amoint in frontline drop in cooler. Recommended pre-chill in walk in cooler before putting on frontline
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3/5/2012 | Routine - Food | Warning Issued |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen/warewashing area
- Critical - Handwash sink not accessible for employee use at all times. Makeline, blocked by table in front of sink basin Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potato salad 50F made esrlier. Advised to ice bath for temperature recovery
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. 2 opened cream cheese cintainers, blue cheese,mozzarella cheese in makeline cooler
- Critical - Observed raw animal food stored over cooked food.Ground beef over cooked pork in walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food.Shell eggs over tomatoes in walk in cooler Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.Makeline cooler area Corrected On Site.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored ibelow frontline handsink
- Critical - Observed improper use of bowls used to dispense fruits on frontline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk salami, loaf in walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food.Shell eggs over produce in walk in cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Plasticware, self service area
- Critical - Observed slight buildup of slime/black moldlike substance in the interior of ice machine.
- Critical - Working containers of food removed from original container not identified by common name.Nuts, dry storage area
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rue 99F in top of oven for less than 2 hours, moved into cooler for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta salad 46F, cut melon 47F, cucumber salad with feta cheese 46F in drop in cooler less than 2 hours. Ad ised to raise ice level in unit to touch bottoms of pans for temperature control.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 52F Boiled egg 45F macaroni salad 47F on salad buffet for less than 2 hours, advised to raise ice level for better temperature control
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Gravy 127F for 20 minutes per operator. Advised to reheat to 165F for furthe recipe use.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken 127F on top of oven, cooling per operator, moved into cooler for cooling.
- Critical. Observed food being cooled by ineffective method.Bulk chicken salad 49-53F cooling in too large amount and covered in walk in cooler
- Critical. Salad bar cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-47F. Advised to use ice as supportive temperature control if unit cannot maintain 41F on its own
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures 40-46F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 3 11 11.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Flour shells stored on handsink ledge, frontline
- Critical. Displayed food not properly protected from contamination.Apples must be covered.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Croutons at salad buffet
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In croutons on frontline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In seasoning over preparation table
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.In bulk sugar container
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.Frontline
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime in ice dispensing chute at self serve drinks machine Repeat Violation.
- Observed clean utensils/equipment stored in soiled Bus tub and preparation table drawers
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for potential contamination.Paper trays on top of frontline.
- No suitable facilities provided to store employee clothing and other possessions.Jacket stored on knife rack
- Critical. Observed toxic item improperly stored.Contact lens solution on ledge over kitchen handsink
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Operator cooking chicken on hot plate in kitchen
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1/11/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Dry storage
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese 47F in makeline coolernfor 3.5 hours, chill to 41F within 1 hour
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 56F on buffet for one hour, quick chill to 41F within 3 hours and provide deeper pan for better cold holding
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Meatballs 127F in steamtable for 1 hour, reheated to 165F within 1 hour for continued hot holding
- Critical. Observed bagged lettuce stored in ice used for drinks.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed slight buildup of slime in ice dispensing chute on drink machine
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed makeline cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.Lou Gagliardi This violation must be corrected by : 5 27 10.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 5 27 10.
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5/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Opened bulk deli meat, walk in cooler
- Critical. Self-service lemons lacking adequate sneezeguards or other proper protection from contamination.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Spatula at panini press
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.No date of last service, icemaker filter
- Observed makeline cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface.Under panini press
- Observed single-service articles stored without protection from potential customer contamination.Drink cups self service area
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. No handwashing sign provided at a handsink used by food employees.Frontline
- Critical. Hand wash sink lacking proper hand drying provisions.Frontline
- Critical. Manager lacking proof of Food Manager Certification.Lou Gagliardi This violation must be corrected by : 5 27 10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5 27 10.
- Critical. No proof of required employee training provided. This violation must be corrected by : 5 27 10.
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3/25/2010 | Routine - Food | Warning Issued |
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