- Basic - Exterior door has a gap at the threshold that opens to the outside. At exit door in dining room and kitchen. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in walk in cooler, in wine cooler at front bar,. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand washing sink next to dish washer. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Saute cooler. Cut tomatoes 47f for 3.5 hours, risotto 63f for 3.5 hours, Alfredo sauce 50f for 3.5 hours. Corrective action taken: operator placed in ice bath for temperature recovery. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 47f for 3 hours in salad dressing reach in cooler. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dairy Salad dressings 47f- 50f for 3 hours in salad dressing beverage cooler. Corrective action taken: operator removed cheese cake blocking fan to allow air flow. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked scalloped potatoes 45f for 3 hours in expo make reach in cooler. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed lettuce at 47f for 3 hours in pantry reach in cooler. Corrective action taken: operator placed in ice bath for temperature recovery. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food handler place ready to eat cole slaw on hamburger. Corrective action taken: food handler washed hands and put on gloves to handle ready to eat food. Discussed AOP with operator. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 47f in pantry cooler. Corrective action taken: operator placed in shallow pan and ice bath for temperature recovery. Recommended a blast chiller or a dedicated unit for cooling. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter with seasoning 70f and plain butter 60f next to saut station with no time nor temperature comtrols. Corrective action taken: operator placed on temporary time plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over pasta in walk in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Tuna steak 47f in pantry make reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Shaker and bar tools in hand sink at bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Hard boiled eggs 68f by pantry station. Corrective action taken: cook placed more ice in ice bath. Hard cooked eggs final temp 38f. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed tomatoes 47f ambient cooling for more than 4 hours in pantry reach in cooler. **Warning**
- 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. Salad dressing beverage cooler, pantry make reach in cooler, expo make reach in cooler, saute station reach in cooler. **Warning**
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11/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on shelf next to seasoning near saute station. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. At exit door in dining room and kitchen. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in walk in cooler, in wine cooler at front bar,. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand washing sink next to dish washer. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Saute cooler. Cut tomatoes 47f for 3.5 hours, risotto 63f for 3.5 hours, Alfredo sauce 50f for 3.5 hours. Corrective action taken: operator placed in ice bath for temperature recovery. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 47f for 3 hours in salad dressing reach in cooler. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dairy Salad dressings 47f- 50f for 3 hours in salad dressing beverage cooler. Corrective action taken: operator removed cheese cake blocking fan to allow air flow. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked scalloped potatoes 45f for 3 hours in expo make reach in cooler. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed lettuce at 47f for 3 hours in pantry reach in cooler. Corrective action taken: operator placed in ice bath for temperature recovery. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed food handler touch pants and then place gloves on with no handwash in between. Corrective action taken: food handler washed hands and put on new glovesc **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food handler place ready to eat cole slaw on hamburger. Corrective action taken: food handler washed hands and put on gloves to handle ready to eat food. Discussed AOP with operator. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 47f in pantry cooler. Corrective action taken: operator placed in shallow pan and ice bath for temperature recovery. Recommended a blast chiller or a dedicated unit for cooling. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter with seasoning 70f and plain butter 60f next to saut station with no time nor temperature comtrols. Corrective action taken: operator placed on temporary time plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over pasta in walk in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Tuna steak 47f in pantry make reach in cooler. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Salad dressing in salad dressing beverage cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Shaker and bar tools in hand sink at bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Hard boiled eggs 68f by pantry station. Corrective action taken: cook placed more ice in ice bath. Hard cooked eggs final temp 38f. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed tomatoes 47f ambient cooling for more than 4 hours in pantry reach in cooler. **Warning**
- 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. Salad dressing beverage cooler, pantry make reach in cooler, expo make reach in cooler, saute station reach in cooler. **Warning**
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11/12/2014 | Routine - Food | Warning Issued |
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