- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter beans 56. Onion in oil 64. In a container which contained only ice. Corrective action taken. Water was added to the container to make an ice bath **Warning** Not Set Up
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Batter mix 65 left out by the fryers after mixing. Please refer to our cooling form @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** Not Set Up
|
07/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The reach in cooler and reach in freezer coils were soiled **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry salad 56. Cheese 55. Potato skins 58. Pasta 52. All in the prep reach in cooler on the cook line. Butter 54. Heavy cream 54. Milk 57 in the tall reach in cooler in the kitchen. The coils to the units were severely impacted. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Wok exchange gloves without washing hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter beans 56. Onion in oil 64. In a container which contained only ice. Corrective action taken. Water was added to the container to make an ice bath **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 118. Cream 130. Insufficient water added to the steam table. Corrective action taken. Added water to the steam table **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See any temps at 47 or higher on this report **Warning**
- Intermediate - No soap provided at handwash sink. At two sinks **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Batter mix 65 left out by the fryers after mixing. Please refer to our cooling form @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
|
07/22/2014 | Routine - Food | Warning Issued |
- Basic - Lime scale build-up inside ice machine.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 46 in small reach in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Off odor from a reach in cooler which was off and the doors were closed.
|
6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- 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. Lacking soap and sanitizer
- 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. Zero
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The cook placed on gloves without washing hands, the server placed on gloves to handle lettuce without washing hands **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. The cook started and finished washing her hands within 5 seconds as I was still washing my hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 74, one basil one rosemary. Discarded by the General Manager
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For egg wash, and garlic and oil
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup 54 covered in the reach in cooler
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Off by 5 degrees stated 37 degrees
|
3/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. H dogs and milk **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta **Corrected On-Site**
|
12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. New AC unit installed in the wall where the walk in cooler used to be.
- Basic - Wall soiled with accumulated grease. Cook line
- Basic - Working containers of food removed from original container not identified by common name. Flour containers x2
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 44. Potato salad 51 in the reach in cooler in/at on the cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface. Waffle iron
- Intermediate - Cutting board(s) stained/soiled.
- 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.
|
4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 46 f degrees in the storage reach in cooler
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use unit for the safe storage of temperature controlled foods until certain the unit is capable of maintaining temps of 41 f degrees or below. The facility has enough units on the premises for safe refrigeration storage. 9.20.12 walk in cooler is not in use
|
9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk in cooler thermometer was broken
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use unit for the safe storage of temperature controlled foods until certain the unit is capable of maintaining temps of 41 f degrees or below. The facility has enough units on the premises for safe refrigeration storage.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Lights missing the proper shield, sleeve coatings or covers. by the dish machine
- Critical - No conspicuously located thermometer in holding unit. both storage reach in cooler in the rear prep area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee in kitchen is multi tasking had failing to wash hands to break the contamination cycle
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor. oil floor on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards (all) Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. milk dispenser Corrected On Site.
- Observed old labels stuck to food containers after cleaning. located over the three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 46 f degrees in the storage reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings 62, chicken 50, eggs boiled 53, sausage 63, ribs 56 and mac n cheese 62 f degrees in the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. heavy cream in the storage compartment of the prep reach in cooler on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. eggs raw non commercially wrapped over vegetables in the walk in cooler Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quats 600 plus ppm bucket
- Critical - Observed toxic item stored in food preparation area. on top of the prep table on the cookline Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese 117 f degrees in the steam table on the cookline
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm x2 buckets
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See 3A for the walk in cooler
|
9/19/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pans etc on wire rack
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. red drink cup sitting on the cutting board at the prep reach in cooler on the cookline
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server dumped soiled dishes and failed to wash hands prior to pucking up order at expo area Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. The dish washer was handling both soiled and clean dishes without washing hands between changing tasks Corrected On Site.
- Observed employee with no hair restraint. Cook on the cookline
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. dish washer wearing a bracelet Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are all soiled
- Critical - Observed handwash sink used for purposes other than handwashing. wisk being stored in the kitchen hand sink Repeat Violation. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the sugar container Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced ham 45, blue cheese 48 f degrees in the prep reach in cooler on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. two egg flats stored over unpackaged lettuce and salads at the prep reach in cooler on the cookline Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. spray bottle stored over single service items
- Critical - Stem type thermometer not within the intended measuring range of use. 0-220 f degrees
- Critical - Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
|
3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler on the cookline is in op.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. The storage reach in cooler on the cookline
- Nonfood-contact equipment not designed and constructed in a durable manner. missing a splash guard on the right side of the kitchen hand sink
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers. over the equipment on the cookline
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee multi tasking and washed hands at the three compartment sink
- Critical - Observed food stored on floor. potato boxed and bag by the walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. blue scoop holder Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill on the cookline
- Critical - Observed handwash sink used for purposes other than handwashing. kitchen sink was being used to store raw chicken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 61 f degrees on the prep table. provided time as a public health control form
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hotdog 52, beef 54 in the storage reach in cooler on the cookline (under the cooking equipment)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 44 f degrees in the prep reach in cooler on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped over cooked meatloaf in the walk in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust. entire cooking area walls
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ham sliced 54 f degrees placed in storage reach in cooler on the cookline.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. macaroni salad dated 10.16
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3D and 3A
|
10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Outer openings protected from insects, rodent proof
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Critical - Current license properly displayed
- Employee lockers provided and used, clean
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Please see inspection report for more details.
- Pre-flushed, scraped, soaked
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Thermometers provided and conspicuously placed
- Critical - Thermometers provided and conspicuously placed
- Critical - Toxic items properly stored, labeled and used
|
5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Cooked pasta in walk in cooler. Corrected On Site.
- 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. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee slicing cheese in back prep area not wearing gloves while slicing.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed toxic item improperly stored. Spray sanitizer hanging on clean equipment rack. Corrected On Site.
|
12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/2/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in completed, no hw sink in food prep--cook grill area. all cooking equipment changed, front beverage area chgd, ceiling through out changed
|
10/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Violation: 51-16-1 No plan review submitted and renovations in completed, no hw sink in food prep--cook grill area. all cooking equipment changed, front beverage area chgd, ceiling through out changed
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
8/6/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all phf in wic @ 56 degrees; fahrenheit to 60 degrees; meats, cheeses ,dairy, salads ph, commuinated meats,
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. open meats not date marked wic
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage gravy , chili, sauces not date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rte & other phf in wic @ 56 to 60 degrees fahrenheit ie, salads , meats, dairy, cheeses , eggs commuinated meats
- Critical. Observed food being cooled by nonapproved method. deep pans & covered, macaroni , chicken;
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler not holding phf @ 41degrees & below
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. chg tasks & gloves, not wash hands between tasks
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed unlabeled spray bottle.
- No plan review submitted and renovations in completed, no hw sink in food prep--cook grill area. all cooking equipment changed, front beverage area chgd, ceiling through out changed
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
8/5/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mills Brewpub, 924 N Mills Ave, Orlando, FL »