- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm chlorine. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No soap provided at handwash sink. In kitchen near slicer.
|
11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / at cook line
- Basic - Unwashed fruits/vegetables stored over/with ready-to-eat food. / in reach in cooler
- High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. / at mop sink faucet **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. /. Raw Ground beef above raw squid in cook line reach in cooler **Corrected On-Site**
- Intermediate - Establishment's approved variance requires the installation of bathroom directional signage - signage is covered by a partition **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. /. Chlorine test paper not working
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
|
4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / flour bucket.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ front line.
- Basic - No handwashing sign provided at a hand sink used by food employees. / bar / **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 0ppm.
- Basic - Working containers of food removed from original container not identified by common name. / sugar container / dry storage rack / **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. / at 50F / less than 4 hours / moved to reach in cooler / recommended time as public health control.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / soup at 45F / reach in cooler / product was iced.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork chop / **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. / clams, mussels.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. / clams.
- Intermediate - Handwash sink not accessible for employee use at all times. / sanitizing bucket inside hand sink / bar / **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in ware washing
- Basic - No handwashing sign provided at a hand sink used by food employees. / AT BAR AND BY ICE MACHINE
- Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. / IN REACH IN COOLER
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / CUT TOMATO 48F, CUT LEAFY GREENS 49F, FRESH GARLIC IN OIL 60F, AT COOKLINE
- High Priority - Raw animal food not properly separated from ready-to-eat food. / COOKED CHICKEN NEXT TO RAW BEEF IN REACH IN COOLER
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / AT BAR AND BY ICE MACHINE
- Intermediate - No soap provided at handwash sink./ BY ICE MACHINE
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / COOKED CHIKEN IN REACH IN COOLER, HUMMAS
|
6/7/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of grease inside build-up of grease inside fryer cabinet cabinet
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. OBSERVED CLEAN LADLES STORED NEXT TO HANDSINK IN DISHROOM, SUBJECT TO SPLASH FROM HANDSINK DURING HAND WASHING **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CUT TOMATO AT COOKLINE WAS 59F
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/7/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees food handling while wearing a watch In kitchen , spoke to Chef .
- Critical - Observed food stored on floor. Boxes of oranges on the floor near prep sink. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name Bottles of oil located on prep counter and inside cooler.
|
12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27 No hot water provided at handsink (in employee restroom)
- Critical - Violation: 53b No proof of food employee training.
|
8/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Boxes of oil stored on floor in kitchen COS
- Bulk flower containers not marked labeled COS
- Clean laddles stored next to handsink in dishroom. Subject to splash from handwashing
- Cooked octopus stored more than 24 hours was not date-marked in RIC.
- Dishwasher has no strain
- Division was not notified of seating change (from 126 to 138). Seating change evaluation form provided to operator.
- Critical - No backflow device provided at mopsink faucet
- Critical - No directional signage provided to inform the location of the upstair dishroom.
- Critical - No handwash signs provided in restroom handsink used by employees COS
- Critical - No hot water provided at handsink (in employee restroom)
- Critical - No proof of food employee training.
- Old labels sticked on clean food containers in dishroom
- Critical - Residue buildup in ice machine bin
|
6/13/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. / Observed bar ceiling with exposed and rough joists and rafters. Joists and rafters were sprayed with insulation materials. The operator stated that she was informed by Plan Review Office Stewart Shapiro that it was OK just to install washable ceiling right above the immediate 3 bay sink area. Presently there was an appx 2 ft by 18 ft washable ceiling horizontally across the 3 bay sink. Spoke to Plan Review Senior Office George Koehler and he stated that there was no documentation indicating that such comment was made by Mr. Shapiro. A washable drop ceiling must be installed to cover all the exposed rough studs, joists and rafters. VIOLATION MUST BE CORRECTED WITHIN 30 DAYS.
- Critical - Hand wash sink lacking proper hand drying provisions. At all handsinks at establishment.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink in bar area.
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink in bar area.
- Critical - No handwashing sign provided at a handsink used by food employees. Mens Restroom upstairs.
- Critical - No handwashing sign provided at a handsink used by food employees. Womens restroom.
- 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 - Observed Vacuum breaker mising at hose bibb. Mopsink.
- Critical - Toilet rooms not conveniently located and accessible to employees and customers. Restrooms are located on the second floor [not on the same floor with the seatings] without approved variance. Variance must be submitted and approved withint 30 days. [per District Office/Valerie]
|
3/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Alfresco And Pilars, 146 W Plant St Suite 140, Winter Garden, FL »