- Floors not maintained smooth and durable. Walk in cooler.
- Light not functioning at the cookline .
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Observed build-up of heavy grease on nonfood-contact surface of the hood filters.
- Observed ceiling air condition vents cover soiled with accumulated dust.
- Observed employee with no hair restraint. Employee prepping food without the proper hair restraint.
- Observed employee with no hair restraint. Cook cooking at the cookline without hair restraint. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven.
- Critical - Observed interior of all the reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair. Steam table leaking water.
- Observed residue build-up on nonfood-contact surface. Floor fans.
- Observed residue build-up on nonfood-contact surface. Storage shelves.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked ribs in the walk in cooler cooked 2/10/11
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw fish, conch, over the bake bean in the white reach in cooler]. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shell eggs over the tomatoes and the bread in the white reach in cooler]. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw chicken over the cooked ribs in the white reach in freezer.] Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. [Cook at the cookline ]. Corrected On Site.
- Observed cutting board at the hotline grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. [Employee washed out the pot, placed on the rack to dry before sanitizing it].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Detail cleaning inside the ovens].
- Critical. Observed interior of reach-in coolers/freezers soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, floor fan in the dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions. [Wet wipes in the hand towel dispenser to replace the hand towels. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Floors not maintained smooth and durable in the walk in cooler.
- Critical. Observed unlabeled spray bottles. Corrected On Site.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. [Small portable fryer at the cookline not protected]. Notified Fire AHJ. For reporting purposes only.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/21/09.
- Critical. Violation: 53B-08-1 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.
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10/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Spareribs 50 degrees cooked 10/20/09].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Ranch/blue cheese dips 55 degrees, walk in cooler].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Garlic butter 132 degrees].
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Ribs].
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/22/09.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw steaks above the talapia in the cookline cooler].
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Reach in cooler at the walk in cooler].
- Equipment and utensils not properly air-dried.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Observed container of medicine improperly stored. [Vatamins on the top the reach in cooler with food]. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/21/09.
- 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.
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10/21/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. [NEW OPERATOR has 60 days to obtain a food manager certification].
- Critical. Violation: 53B-08-1 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. [NEW EMPLOYEE'S must be food handler trained within 60 days of hire].
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9/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Ambient temperature of reach in cooler at the cookline 47 degrees].
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Walk in cooler 60 degrees]. Observed repairs being completed. This violation must be corrected by : 9/1/09.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. [Bar area].
- Critical. Manager lacking proof of Food Manager Certification. [NEW OPERATOR has 60 days to obtain a food manager certification].
- 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. [NEW EMPLOYEE'S must be food handler trained within 60 days of hire].
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8/31/2009 | Routine - Food | Warning Issued |
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