- Critical. Working containers of food removed from original container not identified by common name, spray bottle with water.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. No handwashing sign provided at a handsink used by food employees, by front services area.
- Critical. Hand wash sink lacking proper hand drying provisions, front services area.
- Observed unnecessary items on the premise,by back kitchen area.
- Critical. Observed obstructed emergency exits, back door was blocked outside with couple of refrigeration unitsb . For reporting purposes only.
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01/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses, were stored on the handwashing sink , by cook's line.
- Observed residue build-up on nonfood-contact surface, metal storage rack inside walk in cooler.
- Critical. Air gap not installed, under 3 compartment sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Observed grease accumulated on kitchen floor, by cook's line.
- Observed floor area(s) covered with standing water, by cook's line.
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07/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Sanitizing temperature
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored, labeled and used
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
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2/23/2010 | Routine - Food | Warning Issued |
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