Basic - Build-up of grease/dust/debris on hood filters.
Basic - Covered waste receptacle not provided in women's bathroom. Handcapped stall
Basic - Employee personal items stored in or above a food preparation area. Cell phone on the prep area. **Corrected On-Site**
Basic - Equipment in poor repair. Hand towel dispenser battery not functioning. **Corrected On-Site**
Basic - Food storage container/container lid cracked or broken. Plates at the cook line **Corrected On-Site**
Basic - Light not functioning under the hood.
Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom
Basic - Working containers of food removed from original container not identified by common name. All food containers on the cook line.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked chicken cooked 11/11/14 overnight was 47°, managers temperature was 46°. Calibrated both thermometers.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken 11/11/14 in the walk in cooler was 46°
Intermediate - Handwash sink used for purposes other than hand washing. Hand sink at the cookline with a plate inside **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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