- Basic - Equipment in poor repair. The door to the reach in cooler does not close correctly leaving the unit open.
- Basic - Food-contact surface not smooth and easily cleanable. The top of the reach in freezer has rust to the nit in dry storage room
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken pieces 144-170 temperature difference because chicken pieces were of different sizes. Corrective action taken. The cook discarded the chicken because hot cheese was added and could not place the item back on the flat top.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 118-133 left out on top of a reach in cooler on the cook line. Recommend storing in the oven until its needed.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. The dish washer
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The cook placed on gloves without washing hands
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. The dish washer washed his hands for 5 seconds at the hand sink. Additionally he washed his hands without hot water as the sink had no hot water
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 44. Poultry 44 both located on the four drawer unit under the cooking equipment on the cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The dish washer stated to sweep then went to the steam table whe he touched a towel without removing soiled gloves.
- Intermediate - Cold water not provided/shut off at employee handwash sink. The sink on the cook line 81 and the sink by the managers office 75.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cheese 86/1420 and 95/1525 covered, in deep container. Pico 46/1420 and 47/1525.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chili 88 left on the cutting board of the steam table
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from each other in holding unit. Poultry over beef in the reach in cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. The tester turned a deep green, over 200 ppm
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The original plans which were submitted prior to licensing were not an accurate description of the establishment, please submit the accurate representation diagram to plan review section for our records.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, Pico from the previous day
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sitting over the dry goods in the dry storage room
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The hand sink at the bar does require a splash guard on both sides
- Basic - Floor area(s) covered with standing water. By the water heater
- Basic - Water draining onto floor surface. Under the three compartment sink at the bar, behind the soda/ice bin in the wait staff area
- High Priority - Raw animal food not properly separated from ready-to-eat food. Seafood over wraps in the reach in freezer in/at kitchen **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese in the walk in cooler
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The plans HQ-13-4246 submitted to DBPR do not reflect the actual location and a new layout is required for compliance, consulted plan reviewer and person who submitted the drawing.
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4/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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