- Basic - Condensation or other drainage not disposed of according to law. Drain lines missing -bar
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal bags and jacket **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Band
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler **Repeat Violation**
- Basic - Floors not maintained smooth and durable. Cook line. Tiles damaged.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site** **Repeat Violation**
- Basic - walk-in freezer floor soiled. Debris on the floor
- High Priority - Dented/rusted cans present. 2 # cans of Marinara sauce. Operator discarded the product. **Corrected On-Site**
- 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. 0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp, scallops and pork at 54F. Operator discarded the product.. Operator has multiple coolers. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Under cook beef stored over rice during the cooling process. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
|
6/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation** **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ water pouring out **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several with bracelet **Warning**
- Basic - Floor area(s) covered with standing water. At the end of cook line **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Cucumber at prep area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour at cook line **Repeat Violation** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sever station creamers at 62° in ice bath reeducated how to do ice bath properly recommendation rapid chill **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice , lettuce ,chicken , hamburgers 46° -53° and recommendation to rapid chill . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees / improperly reheated for hot holding only at 70° recommended to rapid reheat to 165°° **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. All hand sink **Warning**
- 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. /cooks line draw and left side reach in cooler bottom **Warning**
|
6/9/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.prep area. **Corrected On-Site**
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs/ cook utilized tongs turned Raw chicken than rte ribs- was sure thar ribs reheated to 165 or over **Corrected On-Site**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment./by the bread close to walking cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area .
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair./ couple of areas **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.wine ,oil in cook line .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice 50° at cook line ,manager discard it. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.prep area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink./ 84 degrees f
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
|
4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has heavy cut marks and is no longer cleanable./ back kitchen cook line table
- Basic - Employee with no beard guard/restraint while engaging in food preparation./ chef cooks line
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old labels stuck to several food containers after cleaning.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.cooked chicken 146-157 degrees f- recommended to keep cooking re- temp chicken at 167 degrees f
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.raw chicken behind cooked pasta cooler draw **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled./ cool clean **Corrected On-Site**
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food- cook failed to watch after touching soiled equipment. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water- dish area and walk in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Soda draining onto floor surface- holster not attached to bar.
- Basic - Waste line missing at soda gun holster- indoor bar.
- High Priority - Indoor bar dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Handwash sink inoperable in food preparation room or area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Indoor bartender used handwash sink as a dump sink. **Corrected On-Site**
|
4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, at front bar. **Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles, and soda guns at interior bar **Corrected On-Site**
- Observed floor area(s) covered with standing water, walk in cooler
- Critical - Observed food being cooled by nonapproved method, pasta cover with a plastic lid inside cooling process **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing, used to dump ice. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food, seafood taken from original package on top of cake inside the reach in freezer.
|
12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours- rice at 93f after 2 hours cooling in WIC. Operator reheated to 165f and restarted cooling process.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Equipment and utensils not properly air-dried- drinking cupss in waiter station.
- Equipment or utensils not designed or constructed in a durable manner- single service plastic container used to scoop tomatoes. Corrected On Site.
- Critical - Hand sink inoperable in food preparation room or area.
- Observed build-up of food debris on walk in cooler shelves.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands; touched raw steak, then sandwich bun.
- Observed floor in dish area covered with standing water.
- Critical - Observed food being cooled by nonapproved method- rice cooled in deep container failed to reach 70f within 2 hours.
- Critical - Observed food employee touch bare body part then engage in food preparation, without washing hands; wiped sweat off face, then failed to wash.
- Critical - Observed handwash sink used for purposes other than handwashing- dumped ice in indoor bar HWS.
- Observed old labels stuck to food containers after cleaning.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing- sanitizer buckets at 0 ppm.
|
2/7/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried in dish area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Serveral ice scoop stored on top of dirty surfaces. At servers station and bar. Corrected On Site. Operator washed,rinsed and sanitized ice scoop, and stored in a clean container.
- Critical - Observed hand wash sink used for purpose other than washing hands. A blender inside handwash sink. At dinning area bar. Corrected On Site. Operator remove blender.
- Observed old labels stuck to food containers after cleaning. At dishmachine storage area.
- Observed single-service items stored on floor. At top single service area storage.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Operator moved all unwashed vegetables and fruit and stored on bottom shelf.
|
3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kissimee Ale House, 8123 W Irlo Bronson Memorial Hwy, Kissimmee, FL »