- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Scoop in the potato salad with bren handle. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable at the makeline cooler.
- Food-contact surface not smooth and easily cleanable. Board covering french fries in the freezer outside.
- Observed soiled dry wiping cloth in use. Towels hanging from the cooks waist.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Compressor in the walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Surface under the hotline area with clean containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Grey storage container inside with lids on the shelf in the rear.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed wall soiled with accumulated food debris next to the reach in cooler at the makeline.
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11/03/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. [Cornbeef hash 44 degrees].
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Hardboiled eggs 45 degrees, cooked 2/4/10].
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw eggs pooled over the cooked ham, milk in the walk in cooler].
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. [Quat test paper for the buckets].
- Critical. Prep surface not sanitized after contamination and prior to use. [Waitress washed the dicer and took back to the waite area for use without sanitizing.] Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Inside the bus pan with the lids at the cookline in the rear].
- Critical. Handwash sink not accessible for employee use at all times. [Blocked with pots of soup cooling] Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket 200ppm +].
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- 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. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Cross-connection, back siphonage, backflow
- Walls, ceilings, and attached equipment, constructed, clean
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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