- Basic - Bowl or other container with no handle used to dispense food. In rice , in flour
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. At hand wash sink
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods, temp between 43°-46°. Advised
- High Priority - Dented/rusted cans present.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Corn starch, cooked chicken
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat sauce in walk in cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Kitchen **Repeat Violation**
- Intermediate - Reach-in cooler 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. Has an ambient temperature of 48°, advised
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cardboard used to line food-contact shelves. In walk in cooler
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking at bathroom's hand sink, and in kitchen
- Basic - Soiled reach-in cooler gaskets. At cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Gaskets/seals on holding unit in poor repair. At cook line
- Basic - Old food stuck to clean dishware/utensils. Carrot chopper, can opener
- Basic - Outer openings not protected with self-closing doors. Screen door
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On screen door
- Basic - Build-up of grease on nonfood-contact surface. Hood
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Gaskets/seals on holding unit in poor repair. At cook line reach in cooler
- Basic - Outer openings not protected with self-closing doors.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler of cook line, raw shell eggs over vegetable **Corrected On-Site**
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 67 degree, garlic in oil temp at 56 degree, less than 4 hours Advised
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corn starch, garlic in oil
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ready to eat foods at cookline
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided.
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods in walk in cooker
- Observed personal items stored with food. Cell phone, cigerate
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 78 degree, less than 4 hours Advised using time instead of temperature as a public health control [PROVIDED USING TIME PROCEDURE FORM]
- Observed residue build-up on nonfood-contact surface. On floor drain under 3 comp sink
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Plastic jugs, single serve paper wrap
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. In English
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4/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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