- Violation: 14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable.Makeline
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08/04/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken wings 127F in alto shaam less than 2 hours, reheated to 165F for continued hot holding
- Observed makeline cutting board grooved/pitted and no longer cleanable.
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08/04/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 50F in cold buffet line for 45 minutes. Per operator cold holding unit was recently turned on.Advised to use metal pans for better cold transfer. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Onions 58F on cookline for 15 minutes per operator reheated to 165F for continued hot holding
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mashed potatoes 62F in walk in cooler that were heated earlier and returned to walk in cooler. Operator voluntarily discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Mashed potatoes 108F on cookline. Reheated to 165F for continued hot holding
- Critical. No conspicuously located thermometer in holding unit.Buffet line, cold holding unit
- Observed cutting board heavily grooved/pitted and no longer cleanable.Makeline
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Tested 400 ppms
- Critical. Observed interior of both cookline microwaves heavily soiled. Corrected On Site.
- Critical. Observed slight build up of material on can opener. Corrected On Site.
- Equipment and utensils not properly air-dried.Warewashing area, wet nesting observed
- Drain cover(s) missing.3 bay sink
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet Second Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license.License expired over 60 days
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6/4/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli meats and cheddar cheese in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheescake 46,.47F and chocolate pudding 46F in self service cooler. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Self service display cooler food temperatures 46-47F. Do not store potentially hazardous foods in this unit until lmaintaining 41F or colder.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Tested 20F in icepoint
- Critical. Observed potentially hazardous food thawed in standing water.Pork in warewashing area
- Critical. Observed raw animal food (hamburher) stored over ready-to-eat food (potato wedges in cookline chest freezer.
- Critical. Observed food stored on floor.Liquid shortening by cookline
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handlng cooked ribs with bare hands. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Cookie tongs at frontline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Tongs,spatula on cookline Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Oven cooking area
- Salad bar/buffet/bowls not properly protected or inverted to prevent contamination.
- Critical. Vacuum breaker mising at hose bibb on hose side of Y fitting added to mopsink faucet Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification.Marty Krever
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3 15 10.
- Critical. No proof of required employee training provided. This violation must be corrected by : 3 15 10
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1/14/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Fish over bacon in walk in freezer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Plasticware at self service area
- Critical. Vacuum breaker mising at hose bibb.On hose side of Y fitting added tp mopsink faucet
- Critical. Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.60 days to obtain.
- 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. Provide training within 60 days of date of hire.
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10/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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