- Basic - Food debris/dust/grease/soil residue on exterior of oven, fryer and stove.
- Basic - Grease accumulated under cooking equipment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/07/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Intermediate - Observed: Buildup of soiled material on racks in the reach-in cooler./ by the dry are **Warning** Priority: Intermediate
- Basic - Observed: Ceiling tile missing./ by the ice machine **Warning** Priority: Basic
- Observed: 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. / milk **Warning** Priority: Intermediate
- High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ cooked ribs 55° from yesterday at 8:00 pm . **Warning** Priority: High Priority
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. / at cook line **Warning** Priority: Basic
- Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ 0 ppm chlorine **Warning** Priority: Basic
- Intermediate - Observed: Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** Priority: Intermediate
- Intermediate - Observed: Heavy Encrusted material on can opener blade. **Warning** Priority: Intermediate
- Basic - Observed: In-use tongs stored on equipment door handle between uses. / at cook line. **Warning** Priority: Basic
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. / spoon at cook line **Warning** Priority: Basic
- Basic - Observed: Leaking pipe at plumbing fixture. / under sink by the dish machine area . **Warning** Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/ food-lodging/managercertification.html. **Warning** Priority: Intermediate
- Intermediate - Observed: Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. / several unit **Warning** Priority: Basic
- Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/ handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/ hr/food-lodging/managercertification.html. **Warning** Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. / by the dish machine area . **Warning** Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Basic - Observed: Old labels stuck to food containers after cleaning. **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / pico 50°,sour cream at 60° tall reaching by walking cooler / beef 47°, pico 50° milk at 50° reach ended to rapid chill Lennon then 4 hours . **Warning** Priority: High Priority
- Intermediate - Observed: 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. / reaching by walking cooler ambient temp 50°, reaching at front line ambient temp 55°, reaching cooler by the dry area ambient temp 55° **Warning** Priority: Intermediate
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked beef , cooked pork from yesterday set 11 am **Warning** Priority: Intermediate
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ cooked ribs at 55° from yesterday at 8:00 pm **Warning** Priority: High Priority
- Basic - Observed: Stored food not covered in walk-in freezer. **Warning** Priority: Basic
- Basic - Observed: Walk-in cooler gasket torn/in disrepair. **Warning** Priority: Basic
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08/05/2014 | Routine - Food | Warning Issued |
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