- Basic - Self closing device was in disrepair.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry stored lids in kitchen.
- Basic - Carbon dioxide/helium tanks not adequately secured. In bar area , 2 tanks.
- Basic - Ceiling tile missing. In very back of kitchen.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Under main food prep island.
- Basic - Floor soiled/has accumulation of debris. In back closet area.
- Basic - Food stored on floor. Containers of vegetable oil in kitchen.
- Basic - Gasket to large reach in cooler near kitchen entrance was in disrepair.
- Basic - Grease accumulated on kitchen floor. Behind fryer.
- Basic - Hood soiled with accumulated grease.
- Basic - Wall soiled with accumulated food debris. Behind fryer and stove.
- Basic - Working containers of food removed from original container not identified by common name. One container of red dry spice in kitchen.
- High Priority - Observed employee washing and rinsing dishes then putting them away for air drying without applying sanitizer to them.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut cabbage 76°f, product was not in the process of preparation or cooling. Product was not being controlled by time either. Corrective Action: operator placed product directly under Refrigeration that was 41°f or lower. Product was not stop saled due to operators testimony about time.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.116°f while chicken sitting out on counter. Product was not in the process of preparation, cooling or reheating. Product was not being controlled by time either. Corrective Action: operator was asked to hot hold tcs/phf, At 135°f or higher for hot holding. Product had been sitting out for approximatley 30 mins.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at front counter.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Quaternary ammonium test strip were no longer usable, and establishment did not have any other quaternary ammonium test strips.
- Intermediate - Reach in freezer was heavily soiled, at the bottom.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. / men's rom
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / build up of grease in frye cabinet
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated stain/reidue
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. / oil cans
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. / in women's room
- Basic - Outer openings not protected with self-closing doors. / kitchen rear door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. /. Raw chicken in 3 compartment sink
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. / in reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (1) raw shell eggs temped 74F, (2) cooked rice temped 52F, all stored at room temperature
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile in disrepair. /. By rear door
- Basic - Ceiling tiles and vent covers soiled with accumulated stains
- Basic - Clean equipment stored on floor. / CUTTING BOARD BETWEEN Dishmachine AND MAKETABLE IN KITCHEN
- Basic - Floor soiled/has accumulation of debris. /. IN WATER HEATER ROOM **Repeat Violation**
- Basic - Food stored on floor. /. BOTTLES OF SOY SAUCE ON FLOOR BY WATER HEATER
- Basic - Grease accumulated under cooking. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. / KITCHEN REAR DOOR
- Basic - Soil residue build-up on nonfood-contact surface. /. At exterior of food containers
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
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12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. /. To go containers
- Basic - Ceiling tile in disrepair. /. By rear door
- Basic - Ceiling tiles and vent covers soiled with accumulated stains
- Basic - Clean equipment stored on floor. / CUTTING BOARD BETWEEN Dishmachine AND MAKETABLE IN KITCHEN
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor soiled/has accumulation of debris. /. IN WATER HEATER ROOM **Repeat Violation**
- Basic - Food stored on floor. /. BOTTLES OF SOY SAUCE ON FLOOR BY WATER HEATER
- Basic - Grease accumulated under cooking. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. / KITCHEN REAR DOOR
- Basic - Soil residue build-up on nonfood-contact surface. /. At exterior of food containers
- Basic - Trash receptacles not provided where needed in establishment. /. NO TRASH CAN IN KITCHEN
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. /. Bulk food/flour containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / (1) RAW SHELL EGGS STORED ON TOP OF WOK STOVE WAS 72F, less than 4 hours, operator putted back in reach in cooler for cooling. (2). Egg noodles in reach in cooler was 66F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / FRIED RICE STORED AT ROOM TEMPERATURE WAS 84F,
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. /. Box of mozzarella stick and potato fries stored next to non-commercially packaged bags of raw shrimp in upright freezer
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. /. REACH IN COOLER HAS AMBIENT AIR TEMPERATURE OF 66F, BY REAR DOOR
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12/16/2013 | Routine - Food | Warning Issued |
- Basic - 1 Hood filter installed horizontally **Repeat Violation**
- Basic - Build-up of grease on hood filters **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. / NOTE: THE ESTABLISHMENT HAS 1 THREE-COMPARTMENT SINK NEXT TO THE DISHMACHINE. HOWEVER 1 OF THE COMPARTMENT IS DESIGNATED AS THE KITCHEN HAND SINK. THE DISHMACHINE MUST BE REPAIRED TO PROPER WORKING CONDITION OR AN ACCESSIBLE HAND SINK MUST BE INSTALLED IN THE KITCHEN WITH HOT AND COLD RUNNING WATER AND PROPER CONNECTION FOR THE WASTE WATER. THE CLOSEST HAND SINK IN ON THE OTHER SIDE OF THE SWING IN THE FRONT COUNTER AREA.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / RADIO
- Basic - Floor soiled/has accumulation of debris. / BEHIND REACH IN COOLER AND REACH IN FREEZER BY KITCHEN REAR DOOR, BEHIND WATER HEATER **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / AT COOKLINE
- Basic - No hot running water at mop sink. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Outer openings not protected with self-closing doors. / KITCHEN REAR DOOR
- Basic - Soil residue build-up: (1) on back side of the stove/oven (2) exterior of food containers
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. / AT FRONTLINE COUNTER
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Drink bottles stored in ice used for drinks.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / AT FRONT COUNTER
- High Priority - Vacuum breaker missing at hose bibb. / ON WALL AT OUSIDE, OPERATOR IS USING THE HOSE BIBB TO SUPPLY COLD WATER TO THE MOPSINK
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /COOKED WHITE RICE, NOODLES
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- No mop sink or curbed cleaning facility provided. (11/27/12: mop sink installed without hot water)
- Observed build-up of grease on hood filters.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
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11/27/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. / in men's room
- No mop sink or curbed cleaning facility provided.
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on hood filters.
- Critical - Observed container of medicine improperly stored. / stored on food prep table in kitchen / Corrected On Site.
- Critical - Observed cutting board encrusted soil deposits.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food/oil containers stored on kitchen floor.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ white rice at 88 F, stored at room temperature in kitchen / operator stated that it was outside for about an hour ] Adviced to put product in cooler for rapid cooling.
- Critical - Observed potentially hazardous food thawed at room temperature. / raw pork Corrected On Site.
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. / K class fire extinguisher was covered by a bag Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. [observed non-commercially packaged bags of raw meat/pork stored over RTE fries and vegetables, in RI FREEZER by kitchen rear door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked goat meat in RI COOLER
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9/19/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Island Fuzion Restaurant & Bar Inc, 1575 Maguire Rd #101, Ocoee, FL »