- Basic - Old labels stuck to food containers after cleaning.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. SOILED SOLUTION AND RAGS **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. FORKS IN RACK IN SERVER AREA AND SOUP SPOONS NOT FACING SAME DIRECTION OR WITH HANDLES UP IN SERVER AREA
- Basic - Working containers of food removed from original container not identified by common name. BULK SUGAR
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE ON COOK LINE NOT FULLY SUBMERSED IN ICE AT 61F
- Intermediate - Water filter not changed according to manufacturer's instructions. SOME EXPIRED 2/3/14 AND All violations marked "time extension" must be corrected by the next routine visit. EXPIRED 12/24/13
|
2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COOK WEARING BRACELET. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels and /or sticky residue on clean items. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. COOK **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. COOK **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. COOK **Corrected On-Site**
- High Priority - Employee washed hands with cold water. COOK **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. LEFT COOK LINE TO ANOTHER AREA AND RETURNED TO PREP FOOD WITHOUT CHANGING GLOVES **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. COOK DOESN'T KNOW HOW OR WHEN TO WASH HANDS AND/OR CHANGE GLOVES.
|
8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing soiled apron. EXCESSIVE FOOD DEBRIS FROM WIPING GLOVED HANDS REPEATEDLY ON APRON **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - No handwashing sign provided at a hand sink used by food employees. AT BAR HANDWASH SINK THAT WAS CONVERTED, AGAIN, TO A DUMP SINK WITHOUT SUBMITTING TO PLAN REVIEW and AT MIDDLE COOK LINE HANDWASH SINK
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. HANDWASH SINK AT MIDDLE OF COOK LINE NOT BEING USED AS HANDWASH SINK. ***MUST BE RESTORED TO OPERATING AS A HANDWASH SINK
- Intermediate - Employee used handwash sink as a dump sink. HANDWASH SINK AT BAR CONVERTED TO DUMP SINK AGAIN. **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. BAR HANDWASH SINK CONVERTED TO A DUMP SINK AGAIN, AND HANDWASH SINK LOCATED AT MIDDLE OF COOK LINE HAS BEEN CLOSED DOWN...NO WATER OR SUPPLIES. ***ALL HANDWASH SINKS MUST REMAIN OPERABLE, STOCKED WITH SUPPLIES AND NEVER REMOVED OR CONVERTED WITHOUT SUBMITTING REMODEL PLANS TO PLAN REVIEW.***
- Intermediate - Hot water not provided/shut off at employee handwash sink. HANDWASH SINK AT MIDDLE OF COOK LINE NOT BEING USED AS HANDWASH SINK. ***MUST BE RESTORED TO OPERATING HANDWASH SINK
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT BAR HANDWASH SINK THAT WAS CONVERTED, AGAIN, TO A DUMP SINK WITHOUT SUBMITTING TO PLAN REVIEW, AT MIDDLE COOK LINE HANDWASH SINK AND AT COOK LINE HANDWASH SINK ON END
- Intermediate - No soap provided at handwash sink. AT BAR HANDWASH SINK THAT WAS CONVERTED, AGAIN, TO A DUMP SINK WITHOUT SUBMITTING TO PLAN REVIEW, and AT MIDDLE COOK LINE HANDWASH SINK**
|
5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. ALL REACH IN COOLER DRAWERS ON COOK LINE
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. FORKS NOT INVERTED
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. COOK **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ONE COOK WAS WIPING HIS SOILED GLOVES ON HIS SOILED APRON AND THE OTHER COOK WAS TOUCHING HIS CAP WITH GLOVED HANDS ...both without washing hands and changing gloves
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK WENT FROM CLEANING TO FOOD PREP WITHOUT CHANGING GLOVES
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. BY WALK IN COOLER - PEDAL MISSING AND FAUCET NOT WORKING
|
3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. WET NESTING Repeat Violation.
- Critical - Hand sink missing in food preparation room or area. HANDWASH SINK AT BAR WAS CHANGED INTO A DUMP SINK. HANDWASH SINKS CANNOT BE REMOVED OR CONVERTED. THIS SINK MUST BE USED FOR HANDWASHING ONLY.
- Critical - Hand wash sink lacking proper hand drying provisions. AT BAR HWS #2 THAT WAS CHANGED INTO A DUMP SINK. HANDWASH SINKS CANNOT BE REMOVED OR CONVERTED.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR HANDWASH SINK #2 THAT WAS CHANGED INTO A DUMP SINK. HANDWASH SINKS CANNOT BE REMOVED OR CONVERTED.
- Critical - No handwashing sign provided at a handsink used by food employees. AT BAR HANDWASH SINK #2 THAT WAS CHANGED INTO A DUMP SINK. HANDWASH SINKS CANNOT BE REMOVED OR CONVERTED.
- Critical - Observed empolyees wash hands with no hot water. EVIDENCED BY HOT WATER TAKING SEVERAL MINUTES TO ARRIVE AT HWS IMMEDIATELY AFTER SERVERS WASHED HANDS Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. VEGETABLE SLICER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. COOK LINE CUTTING BOARD STAINED and SOILED IN CUTS and CREVICES Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. SCOOP IN DIPPERWELL AT BAR EXTREMELY ENCRUSTED WITH WHITE MOLD LIKE DEBRIS
- Critical - Observed handwash sink used for purposes other than handwashing. USING HANDWASH SINK AT BAR AS A DUMP SINK
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SPINACH DIP AT 47F IN FRONT AREA OF REACH IN COOLER DRAWER OVER 4 HRS. STOP SALE ISSUED.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK TIED APRON WITH GLOVES ON and WENT BACK TO TOUCHING RTE MOZZARELLA BALLS Corrected On Site. Repeat Violation.
|
9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.//wet nesting - check ALL
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.//cook line cutting boards soiled with excessive food debris and stains.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.//reach in cooler doors and drawers and most of cook line needs cleaning.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.//cook did not wash hands before donning gloves.
- Critical - Observed empolyee wash hands with no hot water.//cook
- Observed food debris/dirt accumulated on walk in freezer floor.
- Observed gaskets/seals on cold holding unit in poor repair.//reach in cooler - check ALL.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.//cook switched tasks without changing gloves.
|
2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner on shelves in dish area. Repeat Violation.
- Observed equipment in poor repair. multiple broken and/or cracked Lexan pans.
- Critical - Observed handwash sink used for purposes other than handwashing. food debris in HWS in front of walk in cooler
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Wet mop not hung to dry. Corrected On Site.
|
7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed dumpster overflowing garbage./manager stated trash pick up today
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./utilizing non handle scoop in bread crumbs Corrected On Site.
- Critical - Observed moderate buildup of slime in the interior of both ice machines ice shoot
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Observed wall heavily soiled with accumulated black debris in dishwashing area.
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
|
9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. Dessert cooler expo station.
- Observed old labels stuck to food containers after cleaning.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
|
5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked wings, rice,walkin cooler
- Critical. Observed employees using same utensil to handle raw and cooked product. tongs used to flip raw side of chicken then used to flip ready to eat ribs. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. dishwasher touched dirty dishes then handled clean dishes no glove change and hand washing. Corrected On Site. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cookline.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed old labels stuck to food containers after cleaning. back storage shelf.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. bar 3 comp
- Plumbing system in disrepair. prep sink at cookline not working.
- Critical. Observed handwash aids at a non-handwash sink. prep sink at cookline with handwash sign.
- Critical. Observed handwash sink used for purposes other than handwashing. store wiping bucket at bar.
- Critical. Hand wash sink lacking proper hand drying provisions. left cookline, back prep, bar hand sinks. Corrected On Site.
|
12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tgi Fridays #378, 13400 S Orange Blossom Tr., Orlando, FL »