Van Family At Downtown Inc, 412 S Parramore St, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: VAN FAMILY AT DOWNTOWN INC
Type: Permanent Food Service
Address: 412 S Parramore St, Orlando, FL 32805
License #: 5811630
Total inspections: 19
Last inspection: 8/27/2013

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Inspection findings

Inspection Date

Type

Disposition

  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at cookline temped 87°f product was not in the process of preparation or cooling.
8/27/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/27/2013Routine - FoodCall Back - Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage shelves in kitchen. **Warning**
  • Basic - Food stored on floor. Boxes of vegetable oil. **Warning**
  • Basic - Missing drain plug at dumpster. **Warning**
  • Basic - Storage of edger and mower inside the building. Back near dry storage food area. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline countertop. **Warning**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/20/2013. **Warning**
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In beverage storage area. **Warning**
6/26/2013Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all dry storage containers.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temped 71?f.
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Fried chicken next to oven.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water mixture at kitchen stove.
  • Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Near big freezer near restrooms.
2/15/2013Routine - FoodInspection Completed - No Further Action
  • Missing drain plug at dumpster.
  • Observed grease on the floor underneath fryer.
  • Observed ice scoop with handle in contact with ice. Inside freezer upfront. Corrected On Site.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In -use rice scoop on prepline was stored in water that temped 84of. Corrected On Site.
  • Critical - Observed toxic item stored by utensils. Observed lighter with lighter fluid in it stored on center food prep reach in cooler next to togo plates. Corrected On Site.
8/6/2012Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured. Observed propane tank unsecured in back closet.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler across from cook line with pork stored inside out of temperature.
  • Floors not maintained smooth and durable. Observed broken floor tiles under handwashing sink in the back.
  • Improper location of garbage disposal area. Dumpster on non-absorbent service. On the dirt.
  • Missing drain plug at dumpster.
  • Critical - Observed dead roach on premises. One in the bathroom corner.
  • Critical - Observed employee wash hands with no soap.
  • Observed employee with no hair restraint. Male food handler.
  • Observed food debris accumulated on kitchen floor. In back handwashing sink area.
  • Critical - Observed interior of microwave soiled.Next to freezer in kitchen.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork 55F without timarking in reach in cooler. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixture on cookline. Repeat Violation.
  • Observed reach in cooler gasket torn/in disrepair.
  • Critical - Observed restroom access through a food storage, ware washing, or food preparation area. Located behind kitchen entrance away from customer area.
  • Observed wall soiled with accumulated food debris. Heavily soiled behind fryer undeneath the wok.
  • Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Fan screen above three compartment sink has half inch holes.
  • Critical - Outer openings not protected with self-closing doors. Back exit door.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 92F and 115F on cookline without timemarking.
  • Critical - Working containers of food removed from original container not identified by common name. Sugar, orange peel container, and msg container on cookline. Corrected On Site.
5/21/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 15-32-1 Observed reach in cooler gasket torn/in disrepair.
  • Critical - Violation: 31-16-1 Observed restroom access through a food storage, ware washing, or food preparation area. Located behind kitchen entrance away from customer area.
  • Violation: 33-11-1 Missing drain plug at dumpster.
  • Violation: 33-21-1 Improper location of garbage disposal area. Dumpster on non-absorbent service. On the dirt.
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor. In back handwashing sink area.
1/11/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #3 was unplugged as a result of the trash can location. Tech replugged unit.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #4. operating at 49 f degrees or higher.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler. Operator stated the AC tech had just left the establishment, Ac tech at facility during the inspection. Retemp at 41 f degrees at 240pm Corrected On Site.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm the bucket is empty. replacement not available
  • Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 4 f degrees Corrected On Site.
  • Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink closest unit #1 on the cookline
  • Critical - Hot water not provided/shut off at employee hand wash sink. at the rear prep area hand sink.
  • Critical - No Certified Food Manager for establishment. Corrected On Site.
  • Observed attached equipment soiled with accumulated dust. beer walk in cooler
  • Observed equipment in poor repair. The door to the reach in cooler #7 is broken
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The edges to both flat grills are encrusted with grease
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad 49 f degrees in the prep reach in cooler closest the electrical panels
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry wings 46, 47, 47, cheeses 44, 44, rice 44 f degrees in the walk in cooler. Retemp 240 pm poultry 42-46 items moved closer to the walk in freezer
  • Observed rack with slimy/mold-like build-up in the beer walk in cooler
  • Observed residue build-up on nonfood-contact surface. The coils to reach in cooler #7 are soiled
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom of the door
12/16/2011Routine - FoodWarning Issued
  • Critical - Fruits/vegetables not washed prior to preparation. pealing onions and cutting edges without washing the onions, corrective action employee washed the onions Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. by the front counter
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting onions without gloves. corrective action paced on gloves.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 44 in the prep reach in cooler on the cook line
  • Critical - Observed raw animal food stored over ready-to-eat food. Fish raw non commercially wrapped over fries in the reach in freezer
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef raw non commercially wrapped over fish raw non commercially wrapped in the reach in freezer
2/21/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched plastic on the grease trap, hair, uniform etc and failed to wash hands to break the contamination cycle. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of grease on nonfood-contact surface. Hod filters
  • Plumbing system in disrepair. hand sink by the 3cs slow drain
  • Plumbing system in disrepair. 3cs slow drain
  • Critical. Observed live flies in kitchen.
10/18/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/18/2010Routine - FoodCall Back - Complied
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken wings 70 in Bowl in prep area
  • Critical. Observed soil residue in storage containers. rice container soiled
  • 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.
4/14/2010Routine - FoodWarning Issued
  • No Violations Were Observed
11/19/2009Routine - FoodCall Back - Complied
  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL COMMERCIAL PRODUCTS OPEN AND HELD 24 HRS OR GREATER SHALLBE DATED CHEESE ETC
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOODS HELD 24 HRS OR GREATER SHALLBE DATED RICE, SOUP ETC
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 46, BEEF 49, CHICKEN 49, CHICKEN 49 IN THE LOWER COMPARTMENT OF THE RIC PREP UNIT ON COOKLINE
  • Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. WINGS 92 TRANSFERRED INTO THE PREP RIC ON THE COOKLINE
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP RIC ON COOKLINE IN-OP. 8-28-09 STILL IN-OP
  • Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER HANDLING SOILED TOWEL OPERATOR HANDLED FOOD STORAGE CONTAINERS IN THE PREP RIC ON THE COOKLINE WITHOUT FIRST WASHING HANDS
  • Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. NOT SELF CLOSING
8/28/2009Routine - FoodEmergency Order Callback Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ITEMS TEMPED AT 49 IN THE PREP RIC ON THE COOKLINE, ALREADY DISCARDED Corrected On Site.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL COMMERCIAL PRODUCTS OPEN AND HELD 24 HRS OR GREATER SHALLBE DATED CHEESE ETC
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOODS HELD 24 HRS OR GREATER SHALLBE DATED RICE, SOUP ETC
  • Critical. Observed packaged food not labeled as specified by law. SPRAY WATER BOTTLE NO LABEL
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 46, BEEF 49, CHICKEN 49, CHICKEN 49 IN THE LOWER COMPARTMENT OF THE RIC PREP UNIT ON COOKLINE
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. WINGS 92 TRANSFERRED INTO THE PREP RIC ON THE COOKLINE
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP RIC ON COOKLINE IN-OP
  • Critical. Observed raw animal food stored over ready-to-eat food. RAW CHILI OVER CABBAGE IN THE PEPSI RIC BY THE WATER HEATER
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER HANDLING SOILED TOWEL OPERATOR HANDLED FOOD STORAGE CONTAINERS IN THE PREP RIC ON THE COOKLINE WITHOUT FIRST WASHING HANDS
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK CUP ON ROUND CUTTING BOARD
  • Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors. NOT SELF CLOSING
  • Critical. Observed rodent activity as evidenced by rodent droppings found. 8 FRESH ON THE DUSTY FLOOR BY THE WATER HEATER
  • Critical. Observed rodent activity as evidenced by rodent droppings found. 3 FRESH BEHIND A UNUSED RIC IN THE OPEN KITCHEN
  • Critical. Observed rodent activity as evidenced by rodent droppings found. 6 FRESH ON FLOOR IN SINGLE SERVICE CLOSET IN KITCHEN
  • Critical. Observed rodent activity as evidenced by rodent droppings found. 6 FRESH IN CORNER BEHIND THE DRY GOODS SHELF IN KITCHEN
  • Critical. Observed rodent activity as evidenced by rodent droppings found. OLD DRY THROUGHOUT THE FACILTY TO INCLUDE BEHIND THE UNUSED RIC, THE WATER HEATER AREA, BEHIND THE DRY STORAGE RACK IN THE KITCHEN ETC
  • Critical. Observed rodent activity as evidenced by rodent droppings found. 1 FRESH ON UPSIDE DOWN CHAIR BEHIND THE UNUSED RIC
  • Critical. Observed live flies in kitchen.
  • Observed hole in ceiling. DRY STORAGE ARE CLOSET CEILING HAS HOLES
8/27/2009Routine - FoodEmergency order recommended
No report available. 6/23/2009Food-Licensing InspectionInspection Completed - No Further Action
No report available. 6/23/2009Routine - FoodCall Back - Complied
No report available. 6/10/2009Routine - FoodCall Back - Extension given, pending
No report available. 4/7/2009Routine - FoodWarning Issued

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