- Critical - Handwash sink not accessible for employee use at all times. large trash can stored in front of the hand sink in the rear prep area
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. required at each hot and cold unit
- No suitable facilities provided to store employee clothing and other possessions. Hair restraint stored on food cans on the rear prep area
- Critical - Observed food with mold-like growth. container with moldy tomatoes
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. prep reach in cooler located next to the ovens
- Observed nonfood-grade containers used for food storage. black tubbs used for storage of foods which are not in a food grade bag or commercially wrapped
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs 50 F in the prep reach in cooler by the oven, Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deserts, ham, etc
- Observed single-service items stored on floor. to go trays in the small storage
- Observed soiled dry wiping cloth in use. as a shelf liner for the cutting board rack
- Critical - Observed toxic item stored by utensils. blue liquid bottles stored next to to go plates at the bar Corrected On Site.
- Critical - Observed unlabeled spray bottle. at the bar
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. in a top shelf in the walk in cooler. provided a safe refrigerator storage form
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked foods incomplete dates in the walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. dressing on bottom shelf by the rear prep reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. salt, bread crumbs etc
|
3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. multiple items covered in process of cooling.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 76 chicken wings on a rack
- Observed ice scoop with handle in contact with ice. wait staff area Corrected On Site.
- Critical. Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. grabbed apron and went to place on gloves Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee placed garbage bag on trash can then went to pick up peppers container without washing hands. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Splash guard missing by the hand sink at the wait staff area
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 25 or less ppm Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. employee reached in gloves container after using the restroom, gloves discarded Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage. black containers
- No mop/service sink installed/available at establishment. Corrected On Site.
- Plumbing improperly installed. missing gasket to drain line of the dish machine
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
6/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Anthonys Coal Fired Pizza, 4048 East Gate Dr #b101, Orlando, FL »