- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oxtail 50 degrees in reach in cooler. Cooked 9/22/10 at 11am.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork rib 47 degrees,reach in cooler, cooked 9/18/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Curried chicken 47 degrees , cowfoot 47 degrees reach in cooler, cooked 9/20/10.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Carrot/plantain/peanut porridge. Placed in freezer to chip. Corrected On Site.
- Critical. Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in her watch. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Knife chipped off.
- Observed nonfood-contact equipment in poor repair. Three compartment sink lock-off missing .
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [Bucket for wiping surfaces has 0ppm].
- Observed light build-up of grease on nonfood-contact surface. Hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside utensils holder.
- Observed unnecessary items on the premise.
- Critical. Observed obstructed exits, stairs, hallways or egress, with music boxes. For reporting purposes only.
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09/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Curried goat, ribs, curried chicken, in the reach in cooler]
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken, raw goat meat stored together in the reach in freezer in the rear].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw fish not separated from french fries in the reach in cooler in the rear of kitchen].
- Critical. Observed raw animal food stored with ready-to-eat food. [Raw chicken stored with the veggies in the reach in freezer in the rear of kitchen].
- Critical. Observed raw animal food stored over cooked food. [Shell eggs over the cooked food in the reach in cooler].
- 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. [Styro foam cup scooping the red beans, cornmeal in the dry storage area].
- 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. [Utensil with no handle scooping the sugar in the dry storage].
- Critical. Observed employee eating in a food preparation or other restricted area. [Open bottles of drinking water inside the prep reach in cooler. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle of drinking water on the prep table in the rear].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Cut off plastic container scooping the rice, flour in the dry storage area].
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Detail cleaning on the inside of all reach in coolers/freezers in the rear of kitchen].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Maintain ALL the storage shelves clean].
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Container with the spatulas, wisk, tongs on the prep table in the rear].
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No Heimlich maneuver sign posted.
- 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. [NEW EMPLOYEES MUST BE FOODHANDLER TRAINED WITHIN 60 DAYS OF HIRE].
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10/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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