- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed bucket set with only soap used to wipe prep areas.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Peas/rice at 96 degrees cooling cooked, at 12:30pm, rice checked at 2:30 p.m., covered. Rice checked at 3:05pm at tge end of the inspection was 75 degrees, even though it was placed in the freezer . Provided cooling information .
- Critical - Food prepared in a private home. Juices: Sorrel 6, sour sop 6, peanut punch 5, carrot juice 3, beetroot 3, fruit drink 3, mango 2, ginger beer 1 [29 bottles]. Spoke with the opeator, she informed me a friend made the juices. No proof of a receipt was available upon request ].
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. No proof provided upon request .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of drinking water on the prep table at the handsink in the kitchen.
- Observed build-up of grease on nonfood-contact surface. Side of the fryer.
- Observed build-up of grease on nonfood-contact surface. Six burner stove.
- Observed build-up of light grease on nonfood-contact surface. Hood fikters.
- Observed ceiling in disrepair. Refrigeration area in the rear.
- Critical - Observed food container not properly labeled.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Two white reach freezer /coolers in tge rear.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw seasoned chicken over vegetables in the reach in cooler. Corrected On Site.
- Critical - Observed soil residue in storage containers. Rice container.
- Critical - Prep surface not sanitized after contamination and prior to use. Establishment ran out of bleach .
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5/23/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Frontline service area. [Call Back found handsink at the front hotline area not functioning]
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3/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. All cooking equipment.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Back wall behind the warewashing sink.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Frontline service area.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Light over the warewashing area.
- Violation: 38-10-1 Light not functioning under hood.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/18/12.
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1/19/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken at 80 degrees in the white reach in cooler in the rear, cooked at 2:30pm. Removed to the frezeer. Rechecked at 43 degrees. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Oxtail cooked in the white reach in cooler in the rear at 88 degrees tightly covered. Removed to the frezeer. Rechecked at 62 degrees. This violation must be corrected by : 1/19/12.
- Critical - Hand wash sink lacking proper hand drying provisions. Frontline handsink.
- Critical - Hand wash sink lacking proper hand drying provisions. Men's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Women's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink in the kitchen .
- Critical - Hot water not provided/shut off at employee hand wash sink. Frontline service area.
- Light not functioning under hood.
- Lights missing the proper shield, sleeve coatings or covers. Light over the warewashing area.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/18/12.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of all the coolers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Back wall behind the warewashing sink.
- Observed build-up of grease on nonfood-contact surface. All cooking equipment.
- Critical - Observed food being cooled by nonapproved method. Cooling cooked stew chicken at 60 degrees covered in the double door reach in cooler.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed her hands in the wash cycle at the warewashing sink.
- Observed grease accumulated under cooking equipment.
- 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. No-handle bowl scooping the rice. 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. Plastic cup with no handle in the flour. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. All the reach in coolers in the rear kitchen .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Double door reach in cooler.
- Critical - Observed toxic item improperly stored .Cleaning solutions stored with single service items under the pressure cooker area.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Employee on a computer. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cabbage 132 degrees, steam table. Reheated at 152.
- Wet mop not hung to dry.
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1/18/2012 | Routine - Food | Warning Issued |
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