Colossus, 380 N Wickham Dr, Melbourne, FL - Restaurant inspection findings and violations

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Business Info

Name: COLOSSUS
Type: Permanent Food Service
Address: 380 N Wickham Dr, Melbourne, FL 32935
License #: 1504119
Total inspections: 8
Last inspection: 12/20/2010
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Inspection findings

Inspection Date

Type

Disposition
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.gravy h.h 131F.recommend ro reheat to 165F.
  • Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.soup 70F in steam table 1.5 hours.recommend to rapid reheat to 165F Corrected On Site.
  • Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
  • Observed moderate build-up of grease on hood filters
  • Observed wall peeling paint by prep table in the back
 12/20/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked lasagna,cooked potatoes in walkin cooler. Corrected On Site. Repeat Violation.
  • Observed Heavy residue build-up on top of dishmachine.
  • Critical. Observed several small ants at server station
  • Observed heavy food debris/grease accumulated on kitchen floor behind all equipment. Repeat Violation.
  • Observed wall and counter at server station badly warped
  • Ceiling tiles not smooth and easily cleanable.kitchen Repeat Violation.
  • Observed unnecessary items on the premise.old equipment that is not in use in storage area.frezzer,chairs ect. Repeat Violation.
 07/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Original container: properly labeled, date marking
  • Critical. Original container: properly labeled, date marking
  • Critical. Hot food at proper temperatures
  • Critical. Thermometers provided and conspicuously placed
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Cross-contamination, equipment, personnel, storage
  • In use food dispensing utensils properly stored
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Non-food contact surfaces designed, constructed, maintained, installed, located
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Critical. Sewage and waste water disposed properly
  • 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. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Outer openings protected from insects, rodent proof
  • Floors properly constructed, clean, drained, coved
  • Walls, ceilings, and attached equipment, constructed, clean
  • Critical. Toxic items properly stored
  • Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
  • Critical. Exiting system - adequate, good repair
 3/5/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 16-01-1 Observed missing audio or visual alarm or indication of sanitizer being low for warewashing.called dish company waiting for call back
  • Violation: 36-11-1 Floors not maintained smooth and durable.missing tiles in kitchen.tiles on hand will replace this weekend.
 9/10/2009Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coffee creamer packets that are phf stored in bowls on tables at 46F. Corrected On Site.out only 1 and half hour.recommend rapid chill Repeat Violation.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.grits 112F and gravy 118F on the cook line steam table. Corrected On Site.recommend to reheat to 165F for 15 sec.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line RIC ambient temperature is 52F. This violation must be corrected by : 09/10/09.THIS UNIT IS NOT TO BE USED to Store PHF'S TILL MAINTAING 41 F OR BELOW.
  • Observed employee with no hair restraint.cook
  • Observed plastic grocery bags being used as food storage bags for cooked biscuits in the walkin cooler.
  • Critical. Observed missingaudio or visual alarm or indication of sanitizer being low for warewashing
  • Observed build-up of heavy dust or dirt on top of dishmachine
  • Critical. Condensation or other drainage not disposed of according to law.heavy water accumulation on bottom of cook line RIC
  • Critical. Condensation or other drainage not disposed of according to law.water dripping in to a pan on shelf of walkin cooler.
  • Floors not maintained smooth and durable.missing tiles in kitchen
  • Ceiling not smooth and easily cleanable and accumulation of water stains in kitchen.. Repeat Violation.
  • Observed personal care item stored with food.purse on shelf
  • Wet mop not hung to dry.
 9/9/2009Routine - FoodWarning Issued
No report available. 5/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/8/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/3/2008Routine - FoodInspection Completed - No Further Action

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