- Basic - Wall soiled with accumulated food debris. Behind grill. **Warning**
|
10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage lid of dry spice container. **Warning**
- Basic - Food debris accumulated on kitchen floor. In kitchen next to reach in cooler. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind grill. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. For fish fry dry spice on dry storage counter in kitchen. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
07/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside cabinet of kitchen and on dry ice lids.
- Basic - Working containers of food removed from original container not identified by common name. Two dry spice containers inside the kitchen.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Big reach in cooler in kitchen had an ambient air temperature of 55°f, inspector waited until cooler was shut for an extended period of time.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In frontline make table cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish in big kitchen. Reach in cooler temped 55°f,product was not in the process of preparation or cooling.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil stored in kitchen handsink. **Corrected On-Site**
- 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.
|
9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on hood filters
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / IN FRONT COUNTER HOT BOX
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / IN REACH IN COOLER AND FRONT COUNTER TOP HOT BOXES **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. / OPEN BAG OF CHICKENS INSIDE CHEST FREEZER AT PUBLIC HALLWAY
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. / FLOUR CONTAINER **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Beef pastry 125F, cooked cabbage 121F in front line hot box
- High Priority - Toxic substance/chemical stored by or with single-service items. / UNDER FRONT LINE COUNTER **Repeat Violation**
- Intermediate - (1) Interior of reach-in cooler soiled with accumulation of food residue. (2) chest freezers at public hallway soiled with accumulation of food residue and ice
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
4/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of black microwave in kitchen.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Butcher knives in the kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dining room reach in cooler with cheese and no visible on in big kitchen reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At handsink in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In freezers all throughout establishment.
- Basic - Wall soiled with accumulated food debris. Near handsink in kitchen.
- Basic - Wooden shelves in kitchen were not smooth easily cleanible. Made of raw wood. Above reach in freezer.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce in produce reach in cooler on frontline.
- High Priority - Observed an open bag of ice directly stored next to a bag of of raw meat in reach in freezer in dining room. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Lettuce/produce reach in cooler on frontline.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese in dining room reach in cooler, operator stated that cheese was packaged on site two days ago.
|
3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink in kitchen.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed a container of hydrogen peroxide stored on dry storage container next to lemon juice containers. **Corrected On-Site**
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above stovetop.
- Observed employee handling food with no effective hair restraint for loose hair. **Corrected On-Site**
- Critical - Observed food stored on floor. Containers of seasoning salt and vegetable oil in kitchen. **Corrected On-Site**
- Observed grease accumulated on kitchen floor. Underneath stove an fryer in kitchen.
- Observed nonfood-grade containers used for food storage. Observed shopping bags used to store food in white large reach in freezer in dining room.
- Observed personal purses stored next to styrofoam containers on frontline. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface. Stovetop.
- Observed wall soiled with accumulated debris. Underneath and in the vicinity of the three compartment sink.
- Storage area underneath kitchen hands ink not smooth and easily cleanable. Was made of raw wood.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed in use cloth stored on center food prep countertop in kitchen. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Observed sugar and brown sugar container on frontline not properly labeled. **Corrected On-Site**
|
11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean pots stored inverted or in a protected manner. / on rack by water heater
- Critical - Hand wash sink lacking proper hand drying provisions. / at cookline
- Lights missing the proper shield, sleeve coatings or covers. / kitchen ceiling
- Critical - No conspicuously located thermometer in holding unit. / RIC / hot box at frontline
- Critical - No handwashing sign provided at a handsink used by food employees. / at cookline
- Non-handled bowl used as food scoop in bulk bean bag
- Observed employee with no hair restraint. Corrected On Site.
- Observed garbage on the ground at back of the building
- Critical - Observed interiorand exterior of microwave soiled.
- Critical - Observed oil container stored on floor. / in kitchen Corrected On Site.
- Observed personal care item/ keys, phone charge wires stored with food. / on shelf in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / Cooked rice/chicken was 48 F, operator stated that items were in RIC since last night
- Observed residue build-up inside cabinet in kitchen
- Observed residue build-up on exteriors of food containers. / in kitchen
- Observed single-use ranch dressing container reused to store seasoning, in kitchen
- Critical - Observed uncovered bag of bean in holding unit/dry storage area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry. / on floor by frontline handsink
- Critical - Working containers of food removed from original container not identified by common name. / salt container in cabinet , in kitchen
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocking the handsink with cooking pots. Corrected On Site.
- Light not functioning under the hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the microwave.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the tracks at the frontline serving counter.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsink in the cooking area clean.
- Observed build-up of grease on nonfood-contact surface. Stove tops.
- Observed ceiling in disrepair, cooking area. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the ovens. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler at the frontline.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef patties 98 degrees, warmer, frontline. Beef patties removed to oven to be reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Calaloo 124 degrees, warmer, frontline.
- Wet mop not hung to dry.
|
10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the ovens.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-14-1 Observed ceiling in disrepair in the cooking area.
|
5/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. Observed chicken being cooked on a grill outside of the restaurant rear exit door without any overhead protection. This violation must be corrected by : 5/7/11.
- Maintain the floor drain clean.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cut-off plastic container made into scoop.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the microwave. Repeat Violation.
- Observed build-up of heavy grease on nonfood-contact surface of the filters.
- Observed build-up of heavy grease on nonfood-contact surface of the stoves.
- Observed build-up of heavy grease on nonfood-contact surface. Inside the fryer cabinet.
- Observed ceiling in disrepair in the cooking area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the ovens.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the warmers on the frontline counter.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. King fish 58 degrees, prepped on 3/6/11.
- Observed residue build-up on nonfood-contact surface. Maintain the mop sink ckean.
- Observed wall soiled with accumulated food debris next to the handsink .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef patties in the warmer. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Fish 58 degrees in the reach in cooler, prepped 3/6/11.
- Wet mop not hung to dry.
|
3/7/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken cooking on a grill outside.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Curried goat 123 degrees, prep area. Reheated.
- Critical. Displayed food not properly protected from contamination. Observed chicken on a grill cooking outside.
- Critical. Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed his hands at the three compartment sink. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wash solution not clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface. Exterior of the microwave.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the storage shelves in the kitchen clean.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions at the cookline .
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers. Light under the hood.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 300ppm + Corrected On Site.
- Wet mop not hung to dry.
|
10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. [Scallion, seasoning stored above the cooked rice].
- Critical. Observed food stored on floor. [Cooking oil].
- Critical. Observed uncovered food in holding unit/dry storage area. [Seasoning containers inside the cabinet before the warewashing sink]. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair. Handsink paper towel dispenser in the kitchen cooking area not dispensing the paper towel].
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Wet soiled towel underneath the cutting board]. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Fogging device not maintained/cleaned as required. [Hood filters].
- Observed build-up of grease on nonfood-contact surface of the stoves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Exterior of the microwave ].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Inside the container with knives ].
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Handwashing cleanser lacking at handwashing lavatory. [Cooking area handsink ]. Corrected On Site.
- Observed grease accumulated under cooking equipment. [Detail cleaning underneath all equipment ].
- Observed moldy ceiling air conditioning vent covers in the dinning area.
- Observed unnecessary items on the premise. [Maintain the outside in the rear of restaurant clean].
|
3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Raw marinated chicken 55 degrees]. Cooler in defrost mode.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked chicken wings 50 degrees, cooked 8/20/09]. [Cooler in defrost mode].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw fish stored on the top of the raw chicken in the reach in freezer].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw goat meat and the raw chicken stored next to each other not separated].
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Spoons in water 105 degrees] Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the ovens].
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Interior of the reach in freezer/cooler].
- Observed residue build-up on nonfood-contact surface. [Exterior of the microwave].
- Ceiling not smooth and easily cleanable. [Ceiling with damage above the food area].
- Critical. Observed toxic item stored by utensils. [Prosource stored on the top of the clean trays].
|
8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Nigril Jamaican Restaurant, 6301 Silver Star Rd, Orlando, FL »