- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./stored above where clean dishes come out **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris/dust/soil residue on dry storage shelves and floor
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./ 0 quat ppm , went to to check the sanitizer solution operator stop me he stated the bucket have plain water , operator went back to kitchen and got sanitizer I tested 300 quat ppm . **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. REACH IN COOLER
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Employee washed hands with cold water.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Toxic substance/chemical improperly stored. SANITIZER SOLUTION BUCKET ON PREP NEAR HANDWASH SINK **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. PHILLY BEEF Corrected On Site.
- Critical - Observed EXCESSIVE buildup of slime on soda dispensing nozzles. Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. UNABLE TO LOCATE
- Critical - Observed hand wash sink used for purpose other than washing hands. BAGS OF SLICED JALAPENOS IN FRONT COUNTER HWS Corrected On Site. Repeat Violation.
- Observed nonfood-contact equipment in poor repair MICROWAVE NOT HEATING SUFFICIENTLY and EVENLY. MUST TAKE TEMPERATURES WHEN USING MICROWAVE TO REHEAT FOOD.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. MEATBALLS AT 111-141F AFTER REHEAT Corrected On Site. REHEATED - BAD MICROWAVE
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. MEATBALLS AT 111-141F Corrected On Site. REHEATED - BAD MICROWAVE
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. several utensils stored on soiled, cloth, oven gloves. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler
- Critical - Observed hand wash sink used for purpose other than washing hands. prepping food - cutting open a bag of banana pepper rings in HWS. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit - reach in cooler at front counter.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - turkey based cold cut trio stacked too high. Corrected On Site. rapid chill
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths in retail section.NOTE:OK AT TRIPLE SINK.
- Critical. No handwashing signs provided at a handsink used by food employees in restrooms. Corrected On Site.
- Employee lockers improperly located.Observed jackets stored on wire shelves in dry storeroom.
- Wet mop not hung to dry,noted in dry storeoom. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. No list of certified food service managers available at the establishment.
- 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. Provide proof inside establishment of required training.
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11/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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