- No Violations Were Observed
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10/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Current Hotel and Restaurant license not properly displayed. / Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. / 3 bay sink set up with sanitizer on the lefe compartment and detergent water at the middled / Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / frontline and back room
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed a case of paper drink cups [single-service items ] stored on floor. / in back room
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. / 3 -comp sink was set up with wash next to sanitizer, and there is no rinse water set up
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / food scoop at frontline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [ milk, ham, cheese, turkey, roast beef in RIC] Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
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7/26/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. / at frontline
- Critical - Observed a tube of lubricant stored with clean utensils, inside frontline cabinet
- Critical - Observed buildup of soiled material on ice scoop
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / milk in RIC
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / tuna salad dated 3/8/12 chicken salad dated 3/1/12, roast beef dated 2/24/12, ham dated 2/27/12
- Wet mop not hung to dry.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. / Repeat Violation. / observed 2-14-11, 9-7-11
- Observed bag of clothings stored with food. / on storage rack by mopsink
- Critical - Observed toxic item improperly stored. / can of cleaner next to box of straws, bottle of sani-tabs next to box of oats and honey granola, can of Ajax cleanser and can of cleaner over to-go drink carriers and plastic cup lids, on storage rack by mopsink
- Critical - On duty food employee Tami Lee has 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. Pro Repeat Violation. / observed 2-14-11, 9-7-11
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. [ Containers of flour wraps stored under frontline handsink ]
- Critical - Hand wash sink lacking proper hand drying provisions. [ at frontline and back room]
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training documentation 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. Pro
- Critical - No quaternary chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed can of toxic cleaner stored on shelf with food items and cup lids
- Critical - Observed food stored on floor. [ Vitamin containers and food snack box on floor in backroom
- Critical - Observed handsoap stored above containers of flour wraps, at frontline handsink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [chicken and roast beef in RIC]
- Critical - Observed toxic spray bottles next to juice machine, at frontline
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product. [ range 0 -220 F ]
- Critical. No quaternary chemical test kit provided when using chemical sanitizer at three-compartment sink
- Critical. No handwashing sign provided at a handsink used by food employees. [ at employee restroom ]
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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10/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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