Tradewinds Cafe & Banquet, 6677 Sea Harbour Dr, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: TRADEWINDS CAFE & BANQUET
Type: Permanent Food Service
Address: 6677 Sea Harbour Dr, Orlando, FL 32821
License #: 5803832
Total inspections: 16
Last inspection: 10/06/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Clean cups/glasses not properly air dried - wet nesting.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet and storage areas throughout main kitchen.
  • Basic - Equipment in poor repair. Banquet reach in cooler door not tight fitting.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Hole in ceiling. Bakery and Dishwash areas. Recommend sealing all openings in ceilings.
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
  • Basic - Light shield damaged/in disrepair. Cookline
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bar kitchen area - boardwalk bar
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot hold unit. **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Bar
  • Basic - Wet mop not stored in a manner to allow the mop to dry. Bar
  • Basic - Working containers of food removed from original container not identified by common name. Container offshore powdered substance - bar
  • High Priority - Displayed food not properly protected from contamination. Whipped cream and butter not stored under sneeze guard - corrected on site. Sneeze guards used in buffet area are insufficient to protect food from contamination.
  • High Priority - Vacuum breaker missing at hose bibb. In Dishwash areas- red hose connection (ceiling).
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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. Milk - boardwalk bar
  • Intermediate - Cutting board(s) stained/soiled. Main kitchen **Repeat Violation**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on room service menu and trade winds breakfast menu.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
  • Intermediate - No soap provided at handwash sink. Bar
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Trade winds lunch and dinner menus serve burgers and steaks (cooked per customers specification) and no consumer advisory. **Warning**
  • Intermediate - Refrigerator 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. 1. Prep walk in cooler: 46° 2. Banquet reach in cooler 55° (door not tight fitting) 3. Cookline cooler (raw foods): 44° 4. Room service cooler: 45° Callback Inspection: Room service: 47° Prep cooler: holding at 32° (cheese at 41°) Banquet: 57° (TCS foods 43° and below) Cookline cooler removed for maintenance
10/06/2014Routine - FoodCall Back - Extension given, pending
  • Basic - Clean cups/glasses not properly air dried - wet nesting.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet and storage areas throughout main kitchen.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bakery **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area. Shelving at Cookline **Corrected On-Site** **Repeat Violation**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee observed wearing watch.
  • Basic - Equipment in poor repair. Banquet reach in cooler door not tight fitting.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Gaskets with slimy/mold-like build-up. Cookline reach in cooler **Repeat Violation**
  • Basic - Hole in ceiling. Bakery and Dishwash areas. Recommend sealing all openings in ceilings.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server station **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
  • Basic - Light shield damaged/in disrepair. Cookline
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bar kitchen area - boardwalk bar
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot hold unit. **Repeat Violation**
  • Basic - No copy of latest inspection report available.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Bar
  • Basic - Wet mop not stored in a manner to allow the mop to dry. Bar
  • Basic - Working containers of food removed from original container not identified by common name. Container offshore powdered substance - bar
  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Surface temperature less than 160° - banquet
  • High Priority - Displayed food not properly protected from contamination. Whipped cream and butter not stored under sneeze guard - corrected on site. Sneeze guards used in buffet area are insufficient to protect food from contamination.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cold smoked salmon. Corrected on site- letter obtained from supplier - frozen at -4° for 7 days. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: liquid egg 53°, kale 52°, cheese slices 46°, whipped cream 70°, whipped butter 70° Banquet reach in cooler: butter 56° (discarded) milk 46°, yogurt 47 Cookline: reach in cooler: raw burger 46°, raw shrimp 45°, butter 45°. Ice bath: shredded cheese 50° (less than 4 hours). Room service reach in cooler: butter 45° Time as a Public Health Control procedure provided and discussed. Recommend using for buffet items and items on ice bath at Cookline. **Warning**
  • 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. Demi glaze 100° and clarified butter 60° - made previous night. **Warning** **Repeat Violation**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw burger above raw shrimp - Cookline cooler **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: Demi glaze and clarified butter - items discarded. **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb. In Dishwash areas- red hose connection (ceiling).
  • High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On food prep table **Corrected On-Site** **Repeat Violation**
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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. Milk - boardwalk bar
  • Intermediate - Cutting board(s) stained/soiled. Main kitchen **Repeat Violation**
  • Intermediate - Encrusted, soiled material on slicer. Prep area.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty cups - Dishwash area **Corrected On-Site**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on room service menu and trade winds breakfast menu.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
  • Intermediate - No soap provided at handwash sink. Bar
  • Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Dishwash area (corrected on site) and boardwalk bar.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Trade winds lunch and dinner menus serve burgers and steaks (cooked per customers specification) and no consumer advisory. **Warning**
  • Intermediate - Refrigerator 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. 1. Prep walk in cooler: 46° 2. Banquet reach in cooler 55° (door not tight fitting) 3. Cookline cooler (raw foods): 44° 4. Room service cooler: 45°
10/03/2014Routine - FoodWarning Issued
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.Tong is touching handle of French fries. **Corrected On-Site**
4/2/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
11/5/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
3/13/2013Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried. Corrected On Site.
  • Observed old food stuck to clean dishware/utensils.
  • Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days- dated 10/14. Food may not be served. Corrected On Site.
10/25/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs touching oven door. Corrected On Site.
  • Critical - Observed moderate encrusted material on can opener. Corrected On Site.
  • Critical - Observed raw animal food , beef stored over ready-to-eat food- french fries - reach in freezer Corrected On Site.
3/26/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 14-37-1 Observed cook line cutting boards badly grooved/pitted and no longer cleanable.
  • Violation: 14-37-1 Observed white individual cutting board grooved/pitted and no longer cleanable.
  • Violation: 15-32-1 Observed all drawer gaskets on cook line coolers torn/in disrepair.
1/5/2012Routine - FoodCall Back - Complied
  • Critical - ABC Portable fire extinguisher not fully charged. For reporting purposes only. banquet storage
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.RIC IN PREP MILK COOLER AMBIENT TEMPERATURE 50F.no 24 hr warning issued maintance is on site.will be on a 60 day warning.
  • Critical - Cold water not provided/shut off at employee handwash sink.main dish pit
  • Drain cover(s) missing.prep kitchen
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • In-use ice scoopsl not stored on a clean portion of food preparation or cooking equipment.
  • Observed Light sheild crackedbon cook line
  • Observed all drawer gaskets on cook line coolers torn/in disrepair.
  • Observed bowl with no handle used to scoop uncooked rice.
  • Observed cook line cutting boards badly grooved/pitted and no longer cleanable.
  • Critical - Observed employee dry hands on blue cloth
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.NOT WASHING HANDS BEFORE APPLY GLOVES
  • Critical - Observed heavy encrusted, soiled material on lemon slicer.
  • Critical - Observed interior of microwave heavly soiled prep area,tea coffee room.
  • Critical - Observed interior of microwave moderatly soiled.room service station
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.room service area
  • Critical - Observed moderatly buildup of soiled material on mixer head.bakery
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.see stop sale
  • Critical - Observed toxic item improperly stored over coffee filters
  • Observed white individual cutting board grooved/pitted and no longer cleanable.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
11/2/2011Routine - FoodWarning Issued
  • Critical - Displayed food not properly protected from contamination. Unwrapped apples and peaches. At buffet bar. Corrected On Site. Operator put apples and peaches under sneezeguard.
  • Observed attached equipment soiled with accumulated dust. Dusty vent cover. In walk in cooler.
  • Observed grease on the ground and/or pad around grease receptacle. At back receiving area.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw beef stored over raw pork. In walk in cooler speed rack. Corrected On Site. Chef moved pork and stored over beef.
2/18/2011Routine - FoodInspection Completed - No Further Action
  • Observed several cutting boards grooved/pitted and no longer cleanable. At cook line.
  • Observed moderate build-up of food debris on the outside of dishmachine.
  • Observed moderate to heavy build-up of slimy food debris inside both floor drains located in dishmachine area.
  • Observed food debris and residue accumulated on floor. Under dishmachine and three compartment sink.
  • Observed wall soiled with accumulated black debris in dishwashing area. Under three compartment sink and dishmachine.
8/4/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See the temperatures taken. Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical. Observed food being cooled by nonapproved method.Cover and deep pan. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Unit #60, Corrected On Site.Engering on site working in the unit.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
  • Critical. Observed Light accumulation of debris in warewashing machine and associated equipment.
  • Critical. Observed slight soiled reach-in cooler gaskets.Cooks line.
2/25/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Displayed food not properly protected from contamination. Fruits with edible skin not wrapped or protected at buffet, on shelves.
  • Critical. Observed uncovered food in holding unit/dry storage area. Uncovered pitchers of orange juice in guest areas.
  • Buffet plates not properly protected or inverted to prevent contamination. Corrected On Site.
  • Critical. Observed retractable spray hose at dish sink lower than flood rim of sink; in banquet dishroom.
  • Critical. Observed spray hose at dish sink lower than flood rim of sink. At sink next to end of dish machine in main dishroom.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Dispenser not functioning in main dishroom.
  • No Heimlich maneuver sign posted.
9/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/25/2008Routine - FoodInspection Completed - No Further Action

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