- Basic - Case/container/bag of food stored on floor in dry storage area. / a bag of rice / **Corrected On-Site**
- Basic - Ceiling in disrepair. / kitchen / above clean utensils, equipments.
- Basic - Ceiling tile in disrepair. / dining room above to go boxes.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. / cut melon 46F, rice pudding 48F, flan 46F / on buffet line about 1 hour / time as public health control recommended.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. / can of raid / front counter / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw shell eggs over cooked meat / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken 45F / overnight in walk in cooler.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / kitchen prep table / **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / kitchen prep area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / right side ice machine.
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / front glass cooler / **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Packaged food has no English labeling. / prep table.
- Basic - Wet mop not stored in a manner to allow the mop to dry. / by mop sink / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw pork chop over cooked beans / **Corrected On-Site**
- Intermediate - No soap provided at handwash sink./ next to cook line / **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area./ observed a small child in the food preparation area /
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12/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning** Priority: High Priority
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8/20/2013 | Routine - Food | Warning Issued |
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