- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No conspicuously located thermometer in holding unit.reach in
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.make table
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.above make table
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).spring rolls-20, rice noodles,rice.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs over veg.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers.above make table
- 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. Pro
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9/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/20/2009 | Routine - Food | Call Back - Complied |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles stored without protection from contamination.styro trays Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- 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. Pro Must be complied by next unannounced visit.
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8/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Current license properly displayed
- Critical. Employee training validation
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7/5/2009 | Routine - Food | Warning Issued |
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