- Basic - Ceiling is leaking at the dishwashing room.
- Basic - Employee beverage container on a food storage shelf that does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Cooks in kitchen.
- Basic - Food stored on floor.Potatoes in kitchen. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door.
- 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.Cooked pork. **Corrected On-Site**
- High Priority - Employee washed hands with no soap after he touched raw pork. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of pork stored next to cilantro in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Fish held less than four hours.Operator is now using time as a public health control for the hot time temperature control for safety food at the cook line. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.Open package of pork stored over yucca in upright freezer.Raw shell eggs stored over couscous in reach in cooler .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in upright freezer.Open package of chicken stored over fish in upright freezer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No complete written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.The list of time temperature control for safety food was not in the plan.
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Couscous in reach in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer. **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired within 30 days after expiration date. **Warning**
- Intermediate - Cold water not provided employee handwash sink.Ladies restroom. **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**
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Working containers of food removed from original container not identified by common name.Flour in kitchen. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Cream cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Jerky beef cold held at greater than 41 degrees Fahrenheit for more than four hours.see Stop Sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Pork held less than four hours transferred to upright freezer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Open package of uncooked pork stored over soup in upright freezer. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Chlorine,200 ppm at dishmachine. **Warning**
- Intermediate - Cold water not provided employee handwash sink.Ladies restroom. **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**
- Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer is not labelled. **Warning**
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4/4/2014 | Routine - Food | Warning Issued |
- Holes in wall throughout the establishment
- No child labor poster
- No probe thermometer available to check temperature of cold food
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9/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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