- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair,lower drawer in deli unit by food prep area was not closing properly.
- Basic - Reach-in cooler gasket torn/in disrepair, deli unit food prep area.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair, reach in cooler drawer unit.
- Basic - Wiping cloth sanitizing solution stored on the floor, bar area.
- High Priority - Small flying insects in bar area.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust, trash can was stored next to spices kitchen area. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair, bar area.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.sugar **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 127 **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers at 50 f,sour cream at 45 f OPERATOR MOVED CREAMERS TOCOOL QUICKLY AND DISCARDED SOUR CREAM
- Intermediate - Accumulation of black/green mold-like substance on/around ICE TEA dispensing nozzles.
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp was 47f, product was moved to another cooler and took temp again product was down to 45f, this cooler is not to be used for Tcs products. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken and cheese were 47, product was moved to another cooler f. Corrected On Site, product temp was down to 45f, in about half hour.
- Observed residue build-up on nonfood-contact surface, handles of reach in cooler.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee failed to wash hands before putting on gloves to work with food. Corrected On Site.
- No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Critical - Reach-in cooler not maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, ric was 48f.
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3/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/16/2011 | Routine - Food | Call Back - Complied |
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
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9/15/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/31/2011 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 5-17-11.
- Observed cutting board grooved/pitted and no longer cleanable.
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3/17/2011 | Routine - Food | Warning Issued |
- 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
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8/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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