Montego's Deli, 900 Caymen Way, Lake Buena Vista, FL - Restaurant inspection findings and violations

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Business Info

Name: MONTEGO'S DELI
Type: Permanent Food Service
Address: 900 Caymen Way, Lake Buena Vista, FL 32830
License #: 5804922
Total inspections: 15
Last inspection: 08/15/2014
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Inspection findings

Inspection Date

Type

Disposition
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee change gloves without washing hands preparing pancakes on flat grill. **Corrected On-Site**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk located in ricooler
  • No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 1/24/14
 08/15/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Shared dish area
  • Basic - Food storage container/container lid cracked or broken. Shared dish area
  • Basic - Wood surface not properly sealed. Baseboard in dry storage pressure treated but not sealed
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Attendant touched personal area and returned to work without washing you must have an employee sign about washing hands
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. One attendant changed gloves no hand wash
 3/19/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 51 F°, out of temperature 30 minutes. Chef quick chilled tomatoes 40 F° **Corrected On-Site** **Repeat Violation**
  • Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water temperature is at 90 F°
 10/7/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Wiping cloth solution stored in a location that could result in the cross contamination of single-service, or single-use articles. At front counter area. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. garbanzo beans at 52 F°, out of temperature 20 minutes. Chef quick chilled garbanzo beans to 37 F° **Corrected On-Site**
 6/3/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Ceiling in disrepair. At preparation area, over toaster.
 2/5/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 10/12/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit. In display cooler located in front area. Corrected On Site. Chef provided thermometer.
  • Observed old labels stuck to food containers after cleaning. In reach in cooler, on food storage container.
 6/11/2012Routine - FoodInspection Completed - No Further Action
  • Observed build-up of food debris on Deli cooler gasket. Corrected On Site. Gasket was cleaned.
  • Observed reach-in cooler gasket in disrepair. Door won't shut.
 1/27/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 8/10/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Probe pda thermometer calibrated in ice water reading 34.8 degrees fahrenheit .
 1/7/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.feta cheese at sandwich filling reach in cooler.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sandwich filling reach in cooler ambient temperature 50 degrees .
  • Wet paper towels stored under and and sides of cutting board. Corrected On Site.
 7/14/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 1/5/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. udon noddles, 47 degree F. stored inside reach in cooler,Chef placed product in blast chiller.
 7/9/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 8/20/2008Routine - FoodInspection Completed - No Further Action

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