- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice and beans 114F , chicken stew 109F. Product reheated to 165F . **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink blocked by movable prep table
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noted cooked rice and chicken quarters in reach in cooler not dated
|
08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.White rice 55°f, oxtails 55°f.Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for more than 8 hours. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Cooler had an ambient air temperature of 55°f. Metal stand up cooler in kitchen.
- Basic - Lack of toilet tissue at each toilet. In women's restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Kitchen counter top 82°f coleslaw.Product was not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for more Than 30 minutes. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. White rice 55°f, oxtails 55°f.Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for more than 8 hours. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Cooler had an ambient air temperature of 55°f.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.White rice 55°f, oxtails 55°f.Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for more than 8 hours. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Cooler had an ambient air temperature of 55°f.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom.
|
6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer, also used To steam rice at stove.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat water bottles in transparent reach in cooler.
|
1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Metal reach in cooler and clear reach in cooler were both maintaining higher than 47°f.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. For raw shell eggs in reach in cooler (clear), and rice in metal reach in cooler. Both products temped higher than 48°f and were not in the process of preparation or cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Jasmine rice at stove was less than 135°f, product was not in the process of preparation reheating or cooling.
|
9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover. In dry storage area. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Bag containing thermometers were heavily soiled. **Warning**
|
5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Both kitchen reach in coolers were not maintaining 41°f or below. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. In dry storage area. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Bag containing thermometers were heavily soiled. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in cooler front reach in cooler temped 45°f, cooked white rice in other cooler temped greater than 50°f, products were not int he process of cooking, cooling, reheating or preparation. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. For three containers of cooked white rice in the kitchen reach in cooler. Chef stated that they were prepared yesterday approximately at 5 o'clock and temped greater than 53°f. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. In back handsink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front handsink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.For three containers of cooked white rice in the kitchen reach in cooler. Chef stated that they were prepared yesterday approximately at 5 o'clock and temped greater than 53°f. Cooler had an ambient air temperature greater than 53°f. **Warning**
|
5/28/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. Cloth used under plastic cups as food contact surface in kitchen.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Observed worn single use styrafoam cup being used to store sugar on dry storage rack in kitchen.
- Violation: 21-11-1 Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 pm. Sanitizer bucket stored in kitchen prep sink.
- Violation: 21-12-1 Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on center food prep counter in kitchen next to fryer. Corrected On Site.
|
10/1/2012 | Routine - Food | Call Back - Complied |
- Missing drain plug at dumpster.
- Observed build-up of grease on nonfood-contact surface. On hood filters.
- Observed clean utensils/equipment stored in dirty container. Inside of rusted, not in use steam bin in kitchen.
- Critical - Observed cloth used as a food-contact surface. Observed cloth used to store clean cups and glasses on top of it.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Operator was advised to store products in an environment producing an ambient air temperature of at least 41of or below. Operator turned cooler down. It dropped almost 30of in 15min.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed plastic bag stored at bottom of handsink in kitchen. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bags for the storage of food in reach in cooler .
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at steam bin upfront temped 117of. Product was not in process of preparation or cooling, operator was advised to store product in an environment producing an ambient air temperature of at least 135of or higher. Operator turned up temperature.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits at cookline temped 115of. Product was not in the process of preparation or cooling. Operator was advised to hot hold products at 135of or higher. Operator did place product under heat.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On food prep table in kitchen. Corrected On Site.
|
10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Food-contact surfaces not cleaned after being contaminationed. Obsserved food handler wipe soiled knife with a dirty wet wiping cloth. Corrected On Site.
- Observed ceiling tile missing above food center food prep counter in kitchen.
- Critical - Observed cloth used as a food-contact surface. Cloth used under plastic cups as food contact surface in kitchen.
- Observed employee preparing food with no effective hair restraint for loose hair.
- Critical - Observed food handler cut raw unwashed without washing them prior to preparation.
- Critical - Observed food handler put on a new pair of latex gloves then engage in food preparation without washing hands prior to putting on the new pair of latex gloves. Corrected On Site.
- Critical - Observed food stored on floor. Container of vegetable oil under prep sink in kitchen.
- Critical - Observed hand wash sink lacking proper hand drying provisions. Front handsink closest to front service counter.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed cloth stored in handsink in kitchen near rear exit. Corrected On Site.
- Critical - Observed lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine or quaternary ammonium test strips.
- Critical - Observed 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.
- Observed nonfood-grade containers used for food storage. Observed worn single use styrafoam cup being used to store sugar on dry storage rack in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Raw meat in three compartment sink. Corrected On Site. Water turned on at sufficient velocity.
- Critical - Observed raw shell eggs stored on rack directly ready-to-eat food. In reach in cooler. Corrected On Site.
- Critical - Observed rear exit door in kitchen blocked by a smoker.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket stored in mopsink.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored hanging from apron of food handler. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on center food prep counter in kitchen next to fryer. Corrected On Site.
- Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 pm. Sanitizer bucket stored in kitchen prep sink.
|
7/16/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Both mens and womens restrooms.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. In both mens and womens restrooms. Operator stated that employees will be using the restrooms. 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. Pro
- Critical - Outer openings not protected with self-closing doors. Back kitchen door.
|
4/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rosie Restaurant Island Food, 2680 S Rio Grande Ave, Orlando, FL »