- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in server aisle **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Bar machine dial did not move
- Basic - Wiping cloth sanitizing solution stored on the floor. Noted in kitchen and bar
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar machine bot properly primed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Left side make bar Tomato 51F , mango relish 50F slaw 47 F. Product to be rechilled **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 119F product reheated **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over pork **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by floor fan **Corrected On-Site**
|
07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Dishmachine in bar area tested 0 ppm chlorine.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. For in house made ranch dressing and, marinade made fresh from fresh garlic and oil. Both products were date labled 12/1. Chef confirmed day of preparation. Chef discarded of product. **Corrected On-Site**
|
12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In frontline wait station area cooler with milk. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. For main dishmachine in kitchen it is a chlorine dishmachine. Tested 0 ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs in walk in cooler temped 44°f. Product was not in the process of preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. For real butter on cookline. Establishment has a written valid time procedure for the product but it was not properly time marked.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. For ribs in the walk in cooler, operator stated that they had been cooling since approximately 3:30pm the day before. Ribs temped 44°f and where tightly wrapped in plastic food wrap.
|
7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board on front cook line. Chef discarded of product by his own will. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dairy reach in cooler in service area.
- Basic - Working containers of food removed from original container not identified by common name. Container of Barbeque spice on dry storage countertop in kitchen food prep area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On frontline near desert area. **Corrected On-Site**
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Insecticide/rodenticide use not in compliance with regulations. Observed a can of "raid" Bn establishment. Operator stated that product was used to spray dumpster. Corrected On Site.
- Critical - Observed a box of unwashed avocados stored on a rack directly above washed ready to eat bagged spinach in walk in cooler. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Cloth underneath green cutting board on frontline. Underneath microwave. Corrected On Site.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table portion of front line reach in cooler across from fryer and desert cooler. Shredded cheese to the very far right of make table temped 50of. Tofu on far left of make table temped 44of. Operator was advised to store products in an environment producing an ambient air temperature of at least 41of or below. Or adjust temperature of cooler so that it maintains an ambient air temperature of at least 41of or below. Operator adjusted temperature of cooler and called service company for help.
- Critical - Observed no conspicuously located thermometer in holding unit. Desert reach in cooler on front line. Corrected On Site.
- Observed one cutting board grooved/pitted and no longer cleanable. Brown cuttting board next to slicer in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed carboard box containers of raw lamb stored on a rack directly below carboard containers of raw beef in walk in cooler. Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. It read trouble "supervisor tamper and backflow". Operator stated that a company ran a test on the establishment's air conditioning system yesterday.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler countertop on frontline. Next to desert cooler. Corrected On Site.
|
8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-03-1 Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Metal pans on prep counter next to dish machine.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Metal pans on prep counter next to dish machine.
|
5/7/2012 | Complaint Full | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice and white rice in kitchen temped 44of operator stated that product was prepared two days ago.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. Metal pans on prep counter next to dish machine.
- Equipment and utensils not properly air-dried. Metal pans on prep counter next to dish machine.
- Critical - No conspicuously located thermometer in holding unit. In desert cooler. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. In drink mix cooler in bar area.
- Observed In-use utensil not stored with handle above the top of potentially hazardous food and the container. Panko scoop handle was stored inside panko container in contact with product. Corrected On Site.
- Critical - Observed buildup of debris in the interior of ice machine two the right.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee on cookline put on a new pair of latex gloves then engage in food preparation with without washing hands prior to putting on the new pair of latex gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed food handler put on a new pair of latex gloves then engage in food preparation with washing hands prior to putting on the new pair of latex gloves.
- Observed employee soiled apron was in contact with ready to eat salad on cookline. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ice scoop was stored in a soiled container. Next to ice machine.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs stored on rack directly above pastuerized eggs in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour and water mixture was 73of on cookline, had been there for 2 hours. Establishment was not using time as a public health control procedure.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Teriyaki sauce temped 70oF, in dry storage room. Information on container said that teriyaki sauce needed to refrigerated after opening.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Two containers of opened butter were 70of. In dry storage room.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket was stored on the cookline next to clean dishes and noodles. In front of fryer. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Teriyaki sauce in dry storage room on second shelf was not covered.
- Critical - Observed uncovered food in holding unit/dry storage area. White/brown rice in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter on cookline temped 120F. Had been out of temperature for 2 hours. Establishment was not using time as a health control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mahi temped 122of, on fryer. Corrected On Site. Operator discared of product.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Two containers of butter in dry storage room temped 70of. Operator stated that products had been out of temperature for more than 24 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Two containers of opened teriyaki sauce temped 70oF.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). White and brown rice in walk in cooler temped 44of operator stated that products were prepared two days ago.
|
5/4/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. / bar / Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / observed an empty bucket in front of the handsink / bar / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / hot holding box for ribs and lamb.
- Critical - No conspicuously located thermometer in holding unit. / small reach in cooler / wait station.
- Critical - Observed buildup of soiled material on cutting board / prep room.
- Critical - Observed employee eating in a food preparation or other restricted area. / observed male employee was chewing gum when scooping ice.
- Critical - Observed employee switch from working with washed vegetables to unwashed vegetables without washing hands.
- Critical - Observed encrusted material on can opener. / Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. / ribs and lamb shank / products are discarded after 4 hours per Kitchen Manager.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / observed utensils stored in standing water at 74F / on stove.
- Observed nonfood-grade containers used for food storage. / observed washed vegetables in white non food grade bag / walk in cooler.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed noodles at 50F / reach in cooler / salad station.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / ribs and lamb / hot box.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / noodles / 50F / reach in cooler / salad station.
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material cutting board
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. / Mac and cheese was 86 F and 80 F. / in WIC / product was cooled in a plastic container, covered and thick in volume.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / can of whipped cream at 50 F, on salad counter
- Waste line missing at soda gun holster. / at bar
|
11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area, food storage drawer with chips located directly under the first hand sink on the cook line.
- Critical - Violation: 12A-19-1 Observed empolyee wash hands with no hot water. All employees washing hands at the hand sink located in the dish machine room did so without hot water. 7.11.11 employee removed soiled towel from trash placed it on the green cutting board then proceeded to place bread with bare hands on the flat grill without washing hands to break the contamination cycle
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. less than 200 ppm bucket at the first reach in cooler
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. green board at the first reach in cooler at the cook line
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Has been placed on wrong location, re-install on green hose side.
- Critical - Violation: 45-12-2 Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Violation: 53B-08-1 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. No proof of any training provided
|
7/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. The Cook plated chicken 156. corrective action continued to cook, temp 190 Corrected On Site.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. The Cook plated chicken at 158. corrective action continued to cook. temp 165 Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at the dish machine located at the bar. Corrected On Site.
- Critical - Employees have not received training related to their assigned duties. Cooks not aware of proper cooking. Chicken being cooked to less than 165 f degrees. Cook in charge of cooling was unaware of cooling techniques.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. All glasses at the bar not sanitized Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Dish machine room hand sink
- Critical - No Certified Food Manager for establishment. Two certifications are f people not affliaed wit the establishment .
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. No proof of any training provided
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Dish machine room Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Rear prep line hand sink
- Critical - Observed empolyee wash hands with no hot water. All employees washing hands at the hand sink located in the dish machine room did so without hot water.
- Observed equipment in poor repair. White buckets have multiple cuts on rim
- Critical - Observed food being cooled by nonapproved method. Soups 120, etc in ice bath employee not stirring cooked foods. Inspector demonstrated technique temp soup 120, stirred soup then took temp of 81 f degrees.
- Critical - Observed food stored in a prohibited area, food storage drawer with chips located directly under the first hand sink on the cook line.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Fire grill encrusted
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. White buckets soiled placed on utensils rack by rear door
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. green board at the first rach in cooler at the cook line
- Critical - Observed foods contaminated by unapproved food additives. Food may not be served. Tongs stored in sanitizer in between uses was used to place bread on customer plate. discard bread
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 44-48 in thr walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour mix 45, at the first open top reach in cooler on the cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic butter 65 placed on top of the steamer in thee rear kitchen area
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. when storing in use utensils, naturally allowing the utensils to air dry is not being accomplished. Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In various locations over ready to eat/washed/foods in the walk in cooler
- Critical - Vacuum breaker mising at hose bibb. Has been placed on wrong location, re-install on green hose side.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Writing on filters states it expired 12/10
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. less than 200 ppm bucket at the first reach in cooler
|
5/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. Noodles & Rice both in dry storage Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. After explaining the violation to the dish washer she washed her hands at the 3cs, by dipping hands into the sanitizer compartment Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. The dish washer failed to wash her hands to break the contamination cycle. Shes handling both soiled and clean equipment Corrected On Site.
- Critical. Observed buildup of soiled deposits on soda dispensing heads x2 in the expo area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. front line dispenser by the ice cream reach in freezer
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. The silver fire extinguisher was being used as a door stop between the front line and rear prep area Corrected On Site.
|
11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 49 bottom drawer of unit in the wok section
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 46 top section at cooler in the wok section
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wok section cooler in-op SEE COMMENTS SECTION
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee touched head gear just prior to wiping the inside of the ice machine in the rear prep area
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. server wiped face then handling customer plate Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. server fixed hair and failed to wash hands while in the expo area Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline employee removed soile gloves and placed on hew gloves without washing his hands Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. servers dumping at the dishmachine area and most not washing hands prior to reporting at the expo area
- Observed employee with soiled clothing. a couple of cooks Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Sushi wrapper not food grade for multiuse
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. quats 100 ppm at 3cs Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. by the hand sink at the cookline
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are soiled even after cleaning
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. wrap used to make sushi
- Observed single-service items stored on floor. boxes stored on floor in dry storage Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Wok section hand sink
- Critical. Observed toxic item stored in food preparation area. sanitary bucket on ledge over the cooler drawer on cookline
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Repeat Violation.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. between to coolers at the bar
- Critical. Hotel and Restaurant license not properly displayed.
|
2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, flour. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice, product was discarded. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation. Corrected On Site.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel, worked being done on fire suppression system by United fire. For reporting purposes only.
- Critical. Portable fire extinguisher(s) obstructed from view, bar area. For reporting purposes only.
|
11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Elephant Bar Restaurant, 4054 Conroy Rd, Orlando, FL »