- Basic - Cutting board has cut marks and is no longer Main cooks line salad prep area
- Basic - Old labels stuck to food containers after cleaning. Observed lemons in containers has dressing label on the bottles.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employees on the cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Spoke to sous chef concerning the time procedures Observed log used, stated he did not discard if temp Was 41°f or below only top panel items used. Check food items at time of inspection pico 42°f Lettuce 42°f, sour cream 42°f employee check items at 3 pm.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server area
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lid used for chicken wings inside walk n cooler
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic ware not stored with FCS stored down
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. Cook dished cut lettuce with bare you must have an employee sign about washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken fingers under heat strip 122F **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. By server area
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Smoothie mix stored near sink exposed to splash. At bar hand sink.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in ceiling. Over dry storage shelves.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. Under speed rail located in bar.
- Basic - Case of single-service articles stored on floor in dry bar area. Cups on floor. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
- Basic - Equipment in poor repair. Lemon slicer in poor repair.
- Basic - Floor soiled/has accumulation of debris. At bar , under equipment.
- High Priority - Chemical stored by or with single-service items. At bar storage area. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. Lemon wedges blade in need of cleaning. **Corrected On-Site**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty vent covers. At dish machine area.
- Observed employee with no hair restraint. Bar back cutting fruit with no hair restraint.
- Observed floor area(s) covered with standing water. Under ice bin located in bar.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook, preparation cook and bar back wearing a bracelet while in preparation of food. Corrected On Site. Bracelets were removed.
- Observed leaking pipe at plumbing fixture. Coming from under hand wash sink located in cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45 Degree F, out of temperature one hour. Cooler door was left opened. Corrected On Site. Chef secured door for one hour, second raw chicken temperature at 41 Degree F.
- Waste line missing at soda gun holster. At bar.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Approved (Safe Staff) and unapproved (serv Safe) used for food employee training.
- Exterior surfaces of containers touching ice. Ice used in beverages.
- Heavy residue build-up on air vents/dishwash area.
- Critical - No hand wash sign at hand sink- kitchen and bar area.
- Critical - No hand wash signs in employee restrooms. No covered waste receptacle in ladies restroom.
- Old labels not removed from clean containers.
- Critical - Small flying insects observed around bar area.
- Wet stacking of clean containers observed.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.ALL Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.ALL Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.ALL
- 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. Pro
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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10/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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