- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered. Reach in cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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3/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry beans.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris accumulated on kitchen floor. Cook line.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in holding unit not covered. Cook line.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. At bar
- Basic - Cutting board has cut marks and is no longer cleanable. Bar
- Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 46°, Advised
- Basic - Food stored in holding unit not covered. Trays of flan
- Basic - Food stored on floor. Chip containers
- Basic - Leaking pipe at plumbing fixture. Under hand sink at cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Need signs in English, missing sign at ar's hand sink
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300 ppm at wait service station
- Basic - Wiping cloth sanitizing solution stored on the floor. At wait service station
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Temp between 44° to 47°, Advised
- High Priority - Food stored in ice used for drinks. Bar **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged.
- Intermediate - Cutting board(s) stained/soiled. Bar
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan, cooked pork
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need service date for ice machine filter
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Sazon, flour.other seaonings
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach., on 4/3, chicken cooling 4 hrs, 42-48?
- High Priority - Food stored in ice used for drinks. Limes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sour cream make table top 45. At beginning and end of inspection . On 4/3 sour cream 45-46?, cheese, 58?
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked spinach cooling 30 min 108 at beginning of inspection. After 1 hour only 99. Left at room temp then moved to cooler. Chicken cooked at 8:30, cooling 4 hrs, at 42-48?
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Women''s Bathrooms
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Prep tablessoiled with old food debris.
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4/3/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Numerous Wet wiping cloths not stored in sanitizing solution between uses.
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Beans
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Hone
- Basic - Food debris nd grease accumulated on kitchen floor.
- Basic - Soiled dry wiping cloth in use. On cook's waists
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Sazon, flour.other seaonings
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach
- 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.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cheese
- High Priority - Food stored in ice used for drinks. See stop sale. Limes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sour cream make table top 45. At beginning and end of inspection
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked spinach cooling 30 min 108? at beginning of inspection. After 1 hour only 99?. Left at room temp then moved to cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line . Covered by tray
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing wiping cloth. Filling pan cook line
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Women's Bathrooms
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 cooks 2 servers
- Intermediate - Prep tablessoiled with old food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In cook line cooler
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4/2/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area.
- Critical - No conspicuously located thermometer in front line cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Beans 164?F were cooling at room temperature. **Corrected On-Site**
- Critical - Observed food stored in ice used for drinks. Limes and mixers. Bar area.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler, cook line.
- Observed grease accumulated under cooking equipment.
- 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.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed unlabeled spray bottle with purple substance in the dish washing area.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Bar.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. Cook line.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar.
- Critical - Observed handwash sink used for purposes other than handwashing. Dishwashing area.
- Observed residue build-up on fan covers inside walk in cooler.
- Critical - Observed soil residue in storage containers. Walk in cooler.
- Critical - Observed uncovered food in holding in dry storage area. Corrected On Site.
- Critical - Observed unlabeled spray bottle with purple liquid.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by trash can.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plate in rte chicken. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area.salad shells. Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical - Cold water not provided/shut off at employee handwash sink.Warewashing area.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by trash can in front, and bucket stored inside. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed exhaust system operated with filters removed. Manager states they are being cleaned and will be put back into place. For reporting purposes only.
- Critical - Observed food employees washing hands in dish sink.
- Critical - Observed light buildup of soil in the interior of ice machine.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet mop not hung to dry.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw hamburger over fish Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs over vegetables in walk in cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk containers
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.lemons Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.mixer
- Cleaned and sanitized equipment, utensils, linens or single-service not properly handled. Must wear gloves when rolling silverware if food contact surface is touched.
- Critical. Handwash sink not accessible for employee use at all times.blocked by trash can
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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