- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Roux made 8/7/10-9/7/10.
- Critical. Observed packaged food not labeled as specified by law. Foods package on the property must be labeled with the following information 1) the identity and description of the product, 2) date the product was packaged, 3) name and address of the establishment where the food was packaged.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mashed sweet potatoes 53 degrees on the prep table. Iced.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Butter cream 55 degrees on the prep table.
- Critical. Observed potentially hazardous food thawed at room temperature. Cream cheese 56 degrees on the prep table.
- Critical. Observed potentially hazardous food thawed at room temperature. Roux 73 degrees at the prep table.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the ice machine. Corrected On Site.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-contact equipment in poor repair. Lock on the walk in cooler in disrepair.
- Observed leaking pipe at plumbing fixture. Handsink .
- Critical. Vacuum breaker mising at hose bibb where the hose is added to the mop sink.
- Observed dusty ceiling air conditioning vent covers in the dinning area.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Observed toxic item improperly stored. Windex on the top of the ice machine.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). [Food products at 49 degrees and higher].
- Critical. Violation: 02-09-1 Label on a food item packaged on-site lacking required information. [Containers of pastries prepared onsite in the display case at the frontline counter not labelled with the ingredients].
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [White rice 49 degrees; macaroni 50 degrees prepped 12/6/09; cheese sauce 49 degrees prepped 12/6/09; raw chicken 50/51 degrees prepped 12/7; milk 54 degrees; cheese 51 degrees in the walk in cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Food products in the walk in cooler temperature 48 degrees and higher]. This violation must be corrected by : 12/9/09. [Observed repair techician onsite] .
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw ground beef, fish, chicken stored together in the white reach in freezer]. Corrected On Site.
- Critical. Violation: 08A-26-1 Observed raw animal food stored with ready-to-eat food. [Raw wings stored next to the fries in the white freezer at the prep sink area]. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. [Wiping towels left hanging on 3-compartment sink to dry].
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12/9/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Critical. Current license properly displayed
- Critical. Employee training validation
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10/7/2009 | Routine - Food | Warning Issued |
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