- Basic - Bathroom door not self-closing.
- Basic - Faucet/handle in disrepair at front handsink.
- Basic - Food debris accumulated on kitchen floor. Underneath wooden pallet in walk in cooler.
- Basic - Light shield missing,lights not shielded coated, from lights in center of kitchen.
- Basic - Several lights around the kitchen were not functioning.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water supply not maintained during peak periods at the hand sinks. **Warning**
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1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Stove top.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Water heater turned off. Operator contacted the technician. Technician to arrive in 15 minutes.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor. Ware washing / mop sink area
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Exterior of the fryer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Hand sink at the cook line. **Repeat Violation**
- Basic - Light not functioning. Dry storage area / ware washing area. Ware washing area.
- Basic - Plumbing system in disrepair. Ware washing sink leaking from the plumbing
- Basic - Soil residue build-up on nonfood-contact surface. Mop sink
- Basic - Wash solution not clean.
- Basic - Water leaking from faucet/faucet handle. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed the pot lid used it without sanitizing.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White rice 56° on the prep table. Operator discarded voluntarily. **Corrected On-Site**
- Intermediate - Encrusted material on the mixer base.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside the oven
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with plastic container catching water from leaking plumbing.
- Intermediate - Hot water supply not maintained during peak periods. Hand sink at the cook line / ware washing sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Double door white reach in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in the ware washing area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Turkey was 59°at 3pm. Operator stated turkey was cooked at 10am. Turkey was removed to the freezer. Rechecked 3:57pm at the end of the inspection chicken was 38° Chicken cooked at 10:00am was 55°, placed in the freezer n rechecked at 3:57pm at 38°
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Chicken placed in the white cooler/freezer with ambient temperature at 57°.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63/ cole slaw 79 on the prep table. Operator informed the food was placed there at 11:00am when the establishment opened, less than 4 hours. Foods moved to the reach in freezer. **Warning**. Call back found prepped chicken at 49° more than 4 hours from 11/12/13 and cooked chicken 47°more than 4 hours in the house reach in cooler.
- Intermediate - Hot water supply not maintained during peak periods at the hand sinks. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/13/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer in the bucket not at proper minimum strength. Bucket at 200 ppm **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63/ cole slaw 79 on the prep table. Operator informed the food was placed there at 11:00am when the establishment opened, less than 4 hours. Foods moved to the reach in freezer. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Hot water supply not maintained during peak periods at the hand sinks. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/2/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Build-up of grease on nonfood-contact surface. Stove. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil **Corrected On-Site** **Warning**
- Basic - Food storage container/container lid cracked or broken. Knife broken off in the middle of the knife. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed plantains with the cole slaw in the reach in cooler. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer in the bucket not at proper minimum strength. Bucket at 200 ppm **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. Eight dead roaches found along the base/coving of floor in cooking area and ware washing areas. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63°/ cole slaw 79° on the prep table. Operator informed the food was placed there at 11:00am when the establishment opened, less than 4 hours. Foods moved to the reach in freezer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over the cheese in the reach in cooler. **Warning**
- High Priority - Roach activity present as evidenced by 2 live roaches found running behind the chest freezer in the food preparation area. One live roach running on the floor before the stove. Three live roaches running on the wall under the ware washing sink. One live roach running into the wall coving by the walk in cooler. The establishment floor is covered throughout with tracking powder. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Hot water supply not maintained during peak periods at the hand sinks. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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11/1/2013 | Routine - Food | Emergency order recommended |
- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance.
- Basic - Ceiling tile missing above the cooler.
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area hand sink **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NEW OPERATOR
- Observed electrical outlet cover plates missing For reporting purposes only.
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4/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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