Funky Monkey Wine Company, 912 N Mills Ave, Orlando, FL - Restaurant inspection findings and violations



Business Info

Name: FUNKY MONKEY WINE COMPANY
Type: Permanent Food Service
Address: 912 N Mills Ave, Orlando, FL 32803
License #: 5811621
Total inspections: 15
Last inspection: 07/24/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Outer openings of establishment cannot be properly sealed when not in operation. During the inspection it had been raining heavily. The rain entered thru the upper door jam and thru the rear wall where the cover to the AC unit is located
  • Basic - Unnecessary items on the premise. Unused equipment, excess items stored in two locations in the water heater closet and in the former office
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero at the bars Dish machine
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw shrimp additionally these items where next to or over ready to eat food such as cheese. Safe refrigeration storage form 5030-098 was emailed to the operator. Additional for a available @ http://www.myfloridalicense.com/dbpr/hr/forms.html
  • High Priority - Vacuum breaker missing at hose bibb. Missing at the mop sink when the green hose is attached to the mop sink
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The General Manager does not have his CFM
  • Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
07/24/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris in three-compartment sink. Scale build up in the three compartment sink
  • Basic - Accumulation of lime scale on the inside of the dishmachine.
  • Basic - Interior of refrigerator in disrepair/has exposed insulation. The middle reach in cooler in the rear prep area
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
4/23/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of lime scale on the inside of the dishmachine. Both machines **Warning**
  • Basic - Equipment in poor repair. The sushi prep reach in cooler in the rear prep area; The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
  • High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm for both machines **Warning**
12/10/2013Routine - FoodCall Back - Complied
  • Basic - Accumulation of lime scale on the inside of the dishmachine. Both machines **Warning**
  • Basic - Cloth used as a food-contact surface. In contact with the sushi rice **Corrected On-Site** **Warning**
  • Basic - Equipment in poor repair. The sushi prep reach in cooler in the rear prep area; The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
  • Basic - Objectionable odor in establishment. The entire dining area had a sewage odor **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 53. Salmon 50. Cheese 50 all in the sushi prep reach in cooler which sit on the rear prep area table **Warning**
  • High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm for both machines **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. To the rear prep area table **Warning**
  • Intermediate - Cutting board(s) stained/soiled. **Warning**
  • Intermediate - Employee filled water pitcher/cup at handwash sink. In the kitchen **Corrected On-Site** **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice, etc **Warning**
12/9/2013Routine - FoodWarning Issued
  • Basic - Accumulation of debris inside warewashing machine. Kitchen.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room
  • Basic - Food debris/dust/grease/soil residue on exterior of the stove and adjoining surfaces in the kitchen
  • Basic - Hood soiled with accumulated grease.
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 44 in the sushi reach in cooler
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm kitchen. 0 ppm bar
  • High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish varied 44. 44. 44. In the sushi reach in cooler
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice
  • 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. Most expired, one current
  • Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
4/18/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at the bar
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine kitchen
  • Equipment or utensils not designed or constructed in a durable manner. rope for sushi wraps
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. photo copies in use
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a band on wrist while working with exposed foods.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster oven rear prep area
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47, cream cheese 44 f degrees in the storage reach in cooler at the rear prep area
  • Observed residue build-up on nonfood-contact surface. dish machine racks
  • Critical - Observed soil residue in storage containers. seeweed container Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 75 f degrees in prep area
10/1/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine at the bar
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0-10 ppm dish machine rear prep area
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine Repeat Violation.
  • Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quats Repeat Violation.
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fresh salmon purchased at local fish market.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. manager wearing multiple rings, employee wearing a watch. Corrected On Site.
  • Observed residue build-up on nonfood-contact surface. dish machine rack
3/21/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm see comment section
  • Critical - Hand wash sink lacking proper hand drying provisions. cookline
  • Critical - Hot water not provided/shut off at employee hand wash sink. rear prep area
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Observed accumulation of debris in three-compartment sink.
  • Critical - Observed empolyee wash hands with no hot water x2 employees reported to work and both washed hands at the rear prep area hand sink which has no hot water
  • Observed equipment in poor repair. sanding water in the prep reach in cooler on the cookline
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven on the cookline
  • Critical - Observed improper use of detergent at the kitchen dish machine
10/24/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hotel and Restaurant license not properly displayed. Expired license displayed. Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit.Upright reach in coolers. Corrected On Site.
  • No copy of latest inspection report. Corrected On Site.
  • Critical - No handwashing sign provided at a handsink used by food employees.Sink in prep kitchen. Corrected On Site.
  • Critical - Observed food stored on floor. Bag of potatoes in prep kitchen. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowls used to scoop sugar.
  • Critical - Observed toxic item stored in food preparation area. Corrected On Site.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
4/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs next to salsa. Corrected On Site.
  • 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. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair. Cook line unit.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Observed leaking pipe at plumbing fixture. Somewhere behind bar.
  • Critical. Vacuum breaker mising at hose bibb. Prep area.
  • Critical. Observed toxic item improperly stored. Sanitizer spray bottle hanging on clean equipment rack. Corrected On Site.
  • No Heimlich maneuver sign posted.
  • No copy of latest inspection report.
12/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dairy ric
  • Observed equipment in cloths used to wrap food
  • Observed cutting board grooved/pitted and no longer cleanable.
12/18/2009Complaint FullInspection Completed - No Further Action
  • Critical. Observed raw animal food stored over cooked food. ric @ side room
  • Critical. Observed cloth used as a food-contact surface.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cut boards
10/7/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/6/2009Routine - FoodCall Back - Complied
No report available. 1/6/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/24/2008Routine - FoodAdministrative complaint recommended

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