- Basic - Bathroom door not self-closing.
- Basic - In-use wet wiping cloth/towel used under cutting board. / on prep table.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / reach in freezer.
- Basic - Single-service articles not stored inverted or protected from contamination. / front counter / **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 45F / walk in cooler / moved to reach in freezer.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. / cook.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / ham queso at 104F / hot holding unit in dining room / made 1 hour ago.
- High Priority - Raw animal food stored over cooked food. / raw shell eggs over cooked pork / walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw chicken over sauces / **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / one employee training certificate expired.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. / reach in cooler not maintaining 41F or below / ambient temperature at 52F / all time temperature control food moved to other cooler / operator already called technician to fix the cooler. **Warning** / at callback 9-25-13, reach in cooler ambient temperature at 50F / rice at 47F / made 2 hours ago / moved to reach in freezer.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning** / at callback 9-25-13, reaching in cooler gasket soiled.
- Intermediate - Manager lacking proof of food manager certification. **Warning** / at callback 9-25-13, still no proof of manager certification. Operator stated that he took the test just two days ago, no result available.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** / at callback 9-25-13, still no test kit provided.
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9/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. / reach in cooler not maintaining 41F or below / ambient temperature at 52F / all time temperature control food moved to other cooler / operator already called technician to fix the cooler. **Warning**
- Basic - Food stored on floor. / cases of water bottles. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wall soiled with accumulated food debris. / behind prep table. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. / cooked beans at 52F / less than 4 hours / moved to reach in freezer. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / cooked pork at 128F, cooked chicken at 126F / cooked meats reheated to 178F. **Warning**
- High Priority - Live flies in kitchen. / front door was opened during business hours. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. / raw eggs and cooked meat stored side by side / reach in cooler. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / front counter / **Corrected On-Site** **Warning**
- Intermediate - 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**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / kitchen. **Warning**
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7/25/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. / restroom
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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