- Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not dated with the last user date for July, August, and Spetember.
|
10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. For scallops in low boy cooler.
- Basic - Dead roaches on premises. 1 under dessert reach in cooler and 1 under ice machine.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In bar, 0 ppm cl. Main dish machine, 0 ppmcl, corrected on site.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Several times.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next whipped cream in walk in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline cooler for approximately 3 hours per operator: Pasta 46f, rice 48f. Butter 75F for approximately 3 hours, softened to whipe herb butter. Advised. In salad cooler: goat cheese 46f. Improperly iced on cookline: tomato jam 60f, tomatoes 60f
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Facility vacuum seals fish on property. Corrective action taken: chef placed fish immediately in freezer.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live by ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Both ice machine in kitchen.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not dated with the last user date for July, August, and Spetember.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse pitcher and used to store stones. **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline
- Intermediate - Slicer blade soiled with old food debris.
|
10/14/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. MULTIPLE ITEMS
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. THROUGHOUT KITCHEN **Repeat Violation**
- Basic - Food stored on floor. IN WALK IN, POTATOES AND ASPARAGUS **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. DRAIN LINE UNDERNEATH DISH MACHINE
- Basic - Stored food not covered in walk-in cooler. CUT BRUSSEL SPROUTS
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. BERRIES STORED OVER AU GRATIN IN WALK IN.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. LAMB SAUCE, COOKED AT 10am, TEMPED AT 1:00pm-70°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SLICED TOMATOES AND TOMATO JAM ON EXPO SIDE OF COOKLINE. 51°and47° respectfully
- High Priority - Raw animal food stored over cooked food. RAW BEEF STORED OVER COOKED RIBS IN WALK IN. **Corrected On-Site** **Repeat Violation**
- 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. GARLIC AND OIL, DATED 6/3. **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. BOTTLE OF BLEACH STORED ON SHELF IN DRY GOOD PANTRY AREA
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. IN MACHINE CLOSEST TO MEAT COOLER
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. LAMB SAUCE
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. UNIT AT END OF PREP LINE, CLOSEST TO GRILL **Repeat Violation**
|
6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Candy bar on rack
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hole in ceiling. By dry storage
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Paper towel used as liner for food container. Under slaw **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Squirts on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted barley salad on set up 63F. Ice not covering pan
- High Priority - Toxic substance/chemical ( sanitizer spry bottle) stored by or with clean or in-use bar glasses and condiments
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. SALT USED FOR WATER SOFTENING **Warning**
- Basic - Cloth used as a food-contact surface. TOWELS USED ON SCALLOPS AND BEEF TENDERLION **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.IN KITCHEN **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. STAFF BAGS STORED WITH SINGLE USE COFFEE SUPPLIES **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. AROUND BACK AREA PREP SINK **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. MULTIPLE IN KITCHEN **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. SINKS IN KITCHEN AREA **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. GRILL LINE TALL COOLER AND PANTRY COOLER **Warning**
- Basic - Soda gun holster with accumulated slime/debris. AT BAR **Warning**
- Basic - Unpackaged food not protected from environmental sources of contamination during storage. FOOD IN WIC SITTING BESIDE CHRISTMAS TREE BRANCH TRIMMINGS USED FOR DECOR. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. OLD CRAB LEGS IN WIF **Warning**
- Basic - Working containers of food removed from original container not identified by common name. BINS OF SEASONING, SUGAR, FLOUR, ETC IN BACK KITCHEN AREA. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. OBSERVED 3 LINE COOKS AND 2 EXPO STAFF **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. TURKEY OVER FISH IN MEAT WIC **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 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. FAUX GRAS, FETA CHEESE **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. ONLY HAS QUAT TEST STRIPS AVAILABLE **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. KITCHEN SHEARS HANGING ON UTENSIL RACK IN KITCHEN **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. NEXT TO BAR **Warning**
|
12/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. RAMAKIN USED TO PORTION OUT SEASONING **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. SALT USED FOR WATER SOFTENING **Warning**
- Basic - Cloth used as a food-contact surface. TOWELS USED ON SCALLOPS AND BEEF TENDERLION **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.IN KITCHEN **Warning**
- Basic - Employee eating in a food preparation or other restricted area. LINE COOK DRINKING WHILE AT COOKLINE **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. STAFF BAGS STORED WITH SINGLE USE COFFEE SUPPLIES **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. EXPO RUNNER **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. RIC NOT MAINTAINING 41° ON COOK LINE **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. AROUND BACK AREA PREP SINK **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. MULTIPLE IN KITCHEN **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Garbage or debris on floor under, around, or behind equipment in bar. **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. SINKS IN KITCHEN AREA **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. GRILL LINE TALL COOLER AND PANTRY COOLER **Warning**
- Basic - Soda gun holster with accumulated slime/debris. AT BAR **Warning**
- Basic - Soiled dry wiping cloth in use. IN EMPLOYEE BACK POCKETS **Warning**
- Basic - Stored food not covered in walk-in cooler. CHOCOLATE, BREAD CUBES, AND MUSHROOMS **Warning**
- Basic - Unpackaged food not protected from environmental sources of contamination during storage. FOOD IN WIC SITTING BESIDE CHRISTMAS TREE BRANCH TRIMMINGS USED FOR DECOR. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. OLD CRAB LEGS IN WIF **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. BINS OF SEASONING, SUGAR, FLOUR, ETC IN BACK KITCHEN AREA. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. CLARIFIED BUTTER, 53° **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. STEAK FRIES, 53° **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. SWEET POTATO FRIES UNDER HEAT ELEMENT, 115° **Warning**
- High Priority - Dented/rusted cans present. See stop sale. DIJON MUSTARD, RUSTED SEAM **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. OBSERVED 3 LINE COOKS AND 2 EXPO STAFF **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HALF AND HALF, 51°; BUTTER, 71° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. CLARIFIED BUTTER, 52° FRENCH FRIES, 53° **Warning**
- High Priority - Produce with mold-like growth. See stop sale. 2 LEMONS **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. TURKEY OVER FISH IN MEAT WIC **Warning**
- 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. BACON FAT, POLENTA, DIABLO OIL, BACON DRESSING, LAMB SAUCE, PORT WINE SAUCE, DUXEL, PEPPERCORN DRESSING **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. OBSERVED APPROX. 15 DROPPINGS ON SHELF IN FAR BACK CORNER OF BAR AREA. DROPPINGS APPEARED TO BE A FEW DAYS OLD BUT NOT OLD ENOUGH TO BE DRIED OUT. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 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. FAUX GRAS, FETA CHEESE **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. ONLY HAS QUAT TEST STRIPS AVAILABLE **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. KITCHEN SHEARS HANGING ON UTENSIL RACK IN KITCHEN **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. BEVERAGE PREP STATION IN KITCHEN **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Polenta, temped at 52° **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. NEXT TO BAR **Warning**
|
12/19/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle for flour.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lid with food debris filled with wood chips.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted.
- Basic - Clean linens stored in improper location. Stored on top of oven cleaner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. No straw for coffee in wait station.
- Basic - Employee personal items stored in or above a food preparation area. Energy drink stored in RIC.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone in salad prep area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employees wearing bracelet. Waitress wearing watch and bracelet
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Observe two employees with hair going over their shoulders while preparing foods
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with full beard without restraint.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored stacked wet.
- Basic - Equipment in poor repair. Plastic lid broken Sous vide container.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles missing. In kitchen and bar area.
- Basic - Food stored on floor. Bread in container in WIF and boxes of food on floor in WIF.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. In DM area.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad RIC, bar RIC with milk inside **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood on DM stainless steel table not smooth and easily cleanable.
- Basic - Old food stuck to clean dishware/utensils. Old food on bowls.
- Basic - Old labels stuck to food containers after cleaning. Old sticker on bacon dressing. **Repeat Violation**
- Basic - Plumbing system in disrepair. Cold water faucet handle not working properly no water coming out.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans
- Basic - Soiled reach-in cooler gaskets. In bar area.
- Basic - Stored food not covered in walk-in cooler. Washed mushroom uncovered in WIC.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Blue cheese under unwashed mushrooms.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Salt in container not labeled
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then touched RTE Foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 47F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Whiskey butter 89F salad prep area
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over Cooked ribs. raw beef over sauce in ric. .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw sous vide chicken over calms. **Corrected On-Site**
- 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. Lamb sauce dated 2/14, Soup dated 2/19, duck fat dated 1/31
- High Priority - Toxic substance/chemical stored by or with food. Bug spray next to oil.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In bar area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS in wait station.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. French onion dated 2-19-13, lamb sauce dated 2-14, duck fat dated 1/31 in WIC.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Wedges in clean dish area soiled.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
|
2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. **Corrected On-Site**
- Light not functioning. Hood system
- No Heimlich maneuver sign posted.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar soda gun. **Repeat Violation**
- Critical - Observed cloth used under cutting boards. Cloth also in contact with noodles.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink in prep unit where food is stored. **Repeat Violation**
- Observed gaskets/seals on cold holding unit in poor repair. Various cold holding units.
- Observed old labels stuck to food containers after cleaning. **Repeat Violation**
- Observed residue build-up on nonfood-contact surface. Protein walk-in cooler racks.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw beef in the walk-in cooler. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Spray bottle with clear liquid not labeled on the dish machine.
- 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. **Repeat Violation**
- Waste line missing at soda gun holster. **Repeat Violation**
|
12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/3/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
7/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Container of potatoes stored on walk in cooler floor
- Critical - Employee beverage stored on prep counter COS
- Critical - Employee did not wash hands when changing tasks - handling dirty dishes then handling clean dishes
- Critical - Employee training certificates are not original certificates
- Critical - Fire extinguisher stored on floor
- No conspicously placed thermometer in salad prep cooler
- Non - handled scoop used in non ready to eat food - flour container, rice
- Old labels stuck to food containers.
- Critical - Only one employee training certificate available. All food handlers require employee training.
- Provolone cheese not cold held at 41F Cheese at 54F - stored less than 4 hours in the make table
- Critical - Residue build up observed in tea nozzles.
- Residue build up on reach in freezer doors, outside ice machine
- Residue build up on walk in cooler fan covers - meat cooler
- Critical - Rodent droppings (old, hard, dull) observed on top of canned goods and floors around/under shelving - reach in freezer. This violation must be corrected by 6/29/12
- Critical - Slime build up observed inside ice machine, reach in cooler door gaskets
- Soda gun holste drainage pipe disconnected
- Working containers of food removed from original container and not labeled - squeeze bottles of oil and sugar, flour container, bulk dry good containers
|
6/28/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - cookline prep area. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area - food employee chewing gum in kitchen.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer - back of slicer blade.
- Critical - Observed food stored on floor - boxes of beef tenderloin - walk in cooler. Repeat Violation.
- Observed old labels stuck to food containers after cleaning - clean plastic and metal food containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - herb butter at 50F [less than 4 hours] - prep area - transferred to walk in cooler - cooled to 45F in 30 minutes - cooling continued.
- Observed residue build-up on nonfood-contact surface - meat walk in cooler fan covers.
- Observed soda gun holster with accumulated slime/debris - bar Repeat Violation.
- Plumbing system in disrepair - water spraying from walk in cooler fan cover - produce stored below and uncovered cooling pasta stored opposite; water build-up inside reach in cooler at cookline.
- Critical - Thermometers not calibrated according to manufacturer's specifications - manager's thermometer at 24F [inspector's thermometer at 32-33F in ice water]. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name - container of white powdered substance by fryers and by dry goods storage shelving; container of rock salt [water softener].
|
3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - ABC 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.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Equipment or utensils not designed or constructed in a durable manner. Whipping cloths used to steady cutting board, must use rubber mats
- No copy of latest inspection report.
- Critical - Observed boxed food stored on walk-in freezer floor.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on center soda gunn dispensing nozzles in bar Repeat Violation.
- Critical - Observed cutting board stained/grooved.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Dishwasher
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cooler for bread.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored above ready to eat vegetables Corrected On Site.
- Obseved hood filters in disrepair. filter above fryers
- Waste line missing at soda gun holster.
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights in storage area missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of slime in soda dispensing nozzles at bar.
- Critical - Observed cloth used as a food-contact surface. Scallops in direct contact with cloth.
- Critical - Observed cutting boards stained/grooved.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. By walk-in cooler.
|
5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes on cookline, salad line.
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. server used onky hand sanitizer after handling dirty dishes.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline and salad line. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. chefs, and servers dipping soups, garnishes, cutting bread. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. salad prep. Repeat Violation.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. bar machine. Repeat Violation.
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Repeat Violation.
|
12/14/2010 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided. raw oysters only served by customer request not posted on menu. Corrected On Site. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. herb butter, cooked potatoes, roasted pepper salad, walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of cold hold gremlatta, chicken stock, grilled chicken. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatoes. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. improper monitoring of cooling, slacked rapid cooling method. Repeat Violation. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. demi glaze, peppercorn sauce.
- Critical. Vegetables not washed prior to preparation. tomatoes not washed prior to cutting.
- Critical. Observed cloth used as a food-contact surface. wiping cloth used to hold bread for cutting. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handled bread with bare hands, chef handled seasonning with bare hands, chef handled chicken with bare hands. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs cookline.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. tongs fell on floor chef picked up tongs, did not wash hands in between handling soiled tongs.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes on cookline, salad line.
- Critical. Observed employee improperly washing hands. server used onky hand sanitizer after handling dirty dishes.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline and salad line. Repeat Violation.
- Observed employee with no hair restraint. chefs, and servers dipping soups, garnishes, cutting bread. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. salad prep. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. bar machine. Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Repeat Violation.
|
12/9/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese out of protected of cooler. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. herb butter mix. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. tightly wrapped with plastic wrap, pasta, asparagus.
- Critical. Food not stored in a dry location that is not exposed to splash. Tea carafe by handsin under soap dispenser. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handle shallots with barehands. Repeat Violation. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink at cookline prep table.
- Observed employee with no hair restraint. chef chopping shallots without hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. salad prep area
- Observed utensils in poor condition. melted spatulas.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. dishmachine , bar machine.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical. Hand wash sink lacking proper hand drying provisions. dry storage area.
|
3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint. servers cutting bread, scooping condiments, no hair restraint.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair service panel missing from ice machine motor.
- Critical. Violation: 22-18-1 Observed soil residue on storage containers. bulk grain items.
- Violation: 24-05-1 Clean plates, bowls not stored inverted or in a protected manner.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar hand sink.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door gaps at bottom.
- Violation: 36-08-1 Observed floor and wall junctures not coved or damaged throughout kitchen.
- Violation: 38-07-1 Lights with damaged light shield, sleeve coatings or covers. over cookline.
|
10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked shrimp, fois gras, cooked lamb.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles on cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion of all make tables, drawer units in middle cookline.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lamb stock reduction. operator volutarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top portions of all make tables, middle drawers cookline.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. raspberry tea carafes under soap dispenser at server hand sink.
- Critical. Raw animal food not properly separated from ready-to-eat food. cooked shrimp stored with raw lobster.
- Critical. Observed cloth used as a food-contact surface. for bread slicing and cover for rolls on cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touch flatbread with bare hands, chef touch mushrooms with bare hands.
- Observed employee with no hair restraint. servers cutting bread, scooping condiments, no hair restraint.
- Observed equipment in poor repair. cover door for ice machine missing.
- Observed nonfood-contact equipment in poor repair service panel missing from ice machine motor.
- Critical. Observed soil residue on storage containers. bulk grain items.
- Clean plates, bowls not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees. bar hand sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. hand sink by fryers.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door gaps at bottom.
- Observed floor and wall junctures not coved or damaged throughout kitchen.
- Observed food debris accumulated on kitchen floor. under cookline equipment in corners.
- Ceiling tile missing. dishmachine area.
- Lights with damaged light shield, sleeve coatings or covers. over cookline.
|
10/16/2009 | Routine - Food | Warning Issued |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kres Restaurant Llc, 17 W. Church Street, Orlando, FL »