- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs touching the oven door **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By the 3 compartment sink **Corrected On-Site**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured, next to employee door.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, stailess steal doble door reach in cooler ambient temperature of 43 degree F.
- Critical - Hand wash sink lacking proper hand drying provisions, sink next to 3 compartment sink.
- Critical - Observed buildup of slime on icecream dispensing nozzles.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, spaguetti. Operator discarded food voluntarily.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, spaguetti, chicken, pancake batter, quiche, at reach in cooler stailess steel doble doors at 43 degree F
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8/22/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
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1/27/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Violation: 29-08-1 Plumbing system in disrepair; hand wash sink in dish area.
- 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. Pro
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1/11/2012 | Routine - Food | Call Back - Extension given, pending |
- 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
- Critical - Observed food stored in a prohibited area; walnuts stored with chemicals in mop area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; cheese at 46f, ham 51f, salmon 48f.
- Critical - Observed raw animal food stored over ready-to-eat food raw shell eggs stored above fruits and vegetables. Corrected On Site.
- Critical - Observed unlabeled spray bottle in dish area. Corrected On Site.
- Plumbing system in disrepair; hand wash sink in dish area.
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1/9/2012 | Routine - Food | Warning Issued |
- Violation: 1 53B No proof of employee training.NOTE:OPERATOR MISUNDERSTOOD EMPLOYEE TRAINING REQUIRED AND HAD ANOTHER EMPLOYEE PASS FOOD MANAGER EXAM INSTEAD. FOOD HANDLER/EMPLOYEE TRAINNING MUST BE COMPLETED BY 11/2/11;TIME EXTENSION PER DM FREEMAN. FAILURE TO COMPLY MAY RESULT IN ADMINISTRATIVE ACTION. On CB, operator showed invoices for 5 employee training books dated 10/20/11 and 10/26/11 from FOOD SAFETY CERTIFICATIONS LLC, but order was lost according to operator. Proof of alternate employee training was from unnaproved provider.
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11/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 1 32 No self-closers on bathroom doors.
- Violation: 1 53B No proof of employee training.NOTE:OPERATOR MISUNDERSTOOD EMPLOYEE TRAINING REQUIRED AND HAD ANOTHER EMPLOYEE PASS FOOD MANAGER EXAM INSTEAD. FOOD HANDLER/EMPLOYEE TRAINNING MUST BE COMPLETED BY 11/2/11;TIME EXTENSION PER DM FREEMAN. FAILURE TO COMPLY MAY RESULT IN ADMINISTRATIVE ACTION.
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10/19/2011 | Routine - Food | Call Back - Extension given, pending |
- 13 No self-closers on bathroom doors.
- 20 No proof of employee training.
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8/19/2011 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, not properly stored. Utensils not stored with handles out.
- Critical - Food-contact surfaces, cutting board, not cleaned between working with raw foods and ready-to-eat foods.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Faucet too long for basin at wait station handsink.
- Critical - Handwash sink not accessible for employee use at all times. Refrigerator blocking handsink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. Reachin coolers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook grab shredded cheese with bare hands.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. No self-closers on bathroom doors.
- Critical - Observed cloth used as a food-contact surface. Towel on lettuce in reachin cooler.
- 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.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed cook touch omelette with bare hands.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food draining in handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food held more than 24 hours not properly date marked after opening. hamburger in reachin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. hamburger stored over lettuce in reachin cooler.
- Critical - Observed sewage fumes backing up through floor drains of establishment.
- Observed single-service articles stored without protection from contamination. Not inverted while on top of racks.
- Critical - Observed unlabeled spray bottles at wait station.
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8/18/2011 | Routine - Food | Warning Issued |
- 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. Operation has 60 days to train all employees.
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6/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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