Jr La Hacienda Tavern & Restaurant Inc, 1700 W Sandlake Road #d120, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: JR LA HACIENDA TAVERN & RESTAURANT INC
Type: Permanent Food Service
Address: 1700 W Sandlake Road #d120, Orlando, FL 32809
License #: 5811820
Total inspections: 12
Last inspection: 10/7/2013

Restaurant representatives - add corrected or new information about Jr La Hacienda Tavern & Restaurant Inc, 1700 W Sandlake Road #d120, Orlando, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / cooked pork / walk in cooler / **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / next to clean utensils / **Corrected On-Site**
  • Basic - Food not stored at least 6 inches off of the floor. / walk in freezer / **Corrected On-Site**
  • Basic - Grease accumulated on kitchen floor.
  • Basic - Raw animal food stored above unwashed produce. / raw chicken over potatoes / walk in cooler / **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler. / cooked beans, soup, cooked pork.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. / Quat at 0ppm / bar / **Corrected On-Site**
  • High Priority - Raw animal food stored over cooked food. / raw beef over cooked pork / walk in cooler / **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. / ice inside hand sink / bar.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen / **Corrected On-Site**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Spray bottle containing toxic substance not labeled. / pink liquid bottle on soda box rack.
10/7/2013Routine - FoodInspection Completed - No Further Action
  • Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. / establishment added on a food service station / steam table in dining room. **Warning** / 14 days extension given due to medical issues with the operator. / at callback 9-23-13, plan still not approved by plan review office due to lack of information.
9/23/2013Routine - FoodCall Back - Admin. complaint recommended
  • 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. / chlorine at 0ppm / **Repeat Violation** **Warning**
  • Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. / establishment added on a food service station / steam table in dining room. **Warning** / 14 days extension given due to medical issues with the operator.
9/5/2013Routine - FoodCall Back - Extension given, pending
  • Basic - Floor area(s) covered with standing water, kitchen area, and walk in cooler.
  • Basic - Floor soiled/has accumulation of debris, kitchen.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food stored in a location that is exposed to splash/dust, lard was stored under air vent inside walk in cooler being dripped from vent.Product was discarded. **Corrected On-Site**
  • Basic - Food stored on floor, box of plantains by walk in cooler.
  • Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents, refused food on ground behind back door.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Stored food not covered in walk-in cooler, lard, product was discarded. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food, cook.
7/1/2013Routine - FoodWarning Issued
  • 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. / chlorine at 0ppm. **Warning** At callback 3-11-13, dish machine chlorine sanitizer at 0ppm / operator stated that technician will come in 2 days / manual sanitizer is set up for ware washing.
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / reach in cooler ambient temperature at 49F. **Warning** At callback 3-11-13, operator stated that the cooler is for non potentially hazardous ( time/ temperature control,for safety ) food only until the cooler is fixed.
3/11/2013Complaint FullCall Back - Complied
  • Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Deep fryer basket handles. **Warning**
  • Basic - Build-up of grease on nonfood-contact surface. / clean cooking container above the 3 bay sink.
  • Basic - Ceiling tile in disrepair. / above the walk in cooler. **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / across from cook line. **Corrected On-Site** **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. / all kitchen employees. **Corrected On-Site** **Warning**
  • Basic - Food not stored at least 6 inches off of the floor. / walk in cooler. **Warning**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / on grill. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. / thawing frozen fish in prep sink. **Corrected On-Site** **Warning**
  • Basic - Raw animal food stored above unwashed produce. / raw beef over unwashed vegetables / walk in cooler. **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. / steam table. **Warning**
  • Basic - Soiled reach-in cooler gaskets. / across from cook line. **Warning**
  • Basic - Wall soiled with accumulated food debris. / behind steam table. **Warning**
  • Basic - Working container of food not labeled in English. / dry storage area. **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cooked pork at 45F, raw beef at 48F, butter at 46F and sour cream at 47F / less than 4 hours / all time/temperature control for safety foods moved to walk in freezer / temperature rechecked all products on or below 41F. **Warning**
  • 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. / chlorine at 0ppm. **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / reach in cooler ambient temperature at 49F. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / beans made 2 days ago / walk in cooler. **Warning**
3/8/2013Complaint FullWarning Issued
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temperature at 45F / all PHF removed to another cooler.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 0ppm.
  • Critical - Hand wash sink lacking proper hand drying provisions. / men's restrooom / Corrected On Site.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on prep table / Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed gaskets with slimy/mold-like build-up. / 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. / white rice / steam table / 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. / cooked pork at 46F / less than 4 hours / product moved to walk in freezer / temperature rechecked at 38F / Corrected On Site.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. / 3 bay sink / bar.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked beef / walk in cooler.
10/22/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. / 100ppm.
  • Critical - Hand wash sink lacking proper hand drying provisions. / bar.
  • Critical - Handwash sink not accessible for employee use at all times. /observed a trash can blocking the handsink / Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit. / thermometer was broken/ walk in cooler.
  • Critical - Observed 3 unlabeled spray bottles. / near dishwashing area.
  • Observed employee with no hair restraint. / 2 cooks.
  • Critical - Observed food stored on floor. / observed two cartons of oil on kitchen floor.
  • Observed personal care item stored with food. / observed employees hat and phones stored on top of the soda boxes.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pork at 50F / walk in cooler.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / observed chicken stored over beef / walk in cooler / Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. / lime at bar area.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / pork at 50F / reach in cooler.
1/11/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / sugar, red beans bucket by dry storage rack
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed food debris accumulated on walk in freezer floor.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed personal care item stored with food. / observed employee hat/jacket stored next to chicken powder / dry storage rack Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed pork at 46F, beef at 46F
  • Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over lime / walk in cooler
  • Critical - Observed uncovered food in holding unit/dry storage area. / shrimp / walk in freezer Corrected On Site.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ beans in walk in cooler
8/1/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cook's line.
11/3/2010Routine - FoodCall Back - Complied
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, beans and sancocho inside walk in cooler.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage were 83f in the cook's line.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, plantains were 122f. Corrected On Site.
  • Critical. Observed food stored on floor, box of pork inside walk in cooler.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cooks.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook washed hands in food preparation sink.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher going from dirty side to clean wide without washing hands.
  • Critical. Observed employee wash hands with no soap, cook.
  • Observed cutting board grooved/pitted and no longer cleanable, cook's line.
  • Wet wiping cloth not stored in sanitizing solution between uses, stored on top of deli unit on cook's line.
9/22/2010Routine - FoodWarning Issued
  • Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Critical. Sanitizing concentration
  • Single service articles not re-used
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Other conditions sanitary and safe operation
7/1/2010Food-Licensing InspectionInspection Completed - No Further Action

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