- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used as ice dump sink in bar area.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. womens rm
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. restrooms
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. bar hand sinks.
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10/08/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. potato soup dated 9/30, shepherds pie meat 8/13.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. improper date marking some things in cooler have old dates.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese above protection of cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over par cooked wings.
- Critical. Observed uncovered food in holding unit/dry storage area. items in reach in freezer.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ice bucket stored hanging on hand sink.
- Critical. Observed handwash sink used for purposes other than handwashing. hallway handsink used as a dump sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. guest restrooms.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. bar hand sinks. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
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10/08/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese out of protection of cooler. Corrected On Site.
- Critical. Observed food stored in a prohibited area. food prep area located under plumbing piped with foam insulation. Repeat Violation.
- Critical. Observed food stored on floor. cases of food by dry storage pizza area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. condiments cups in chili, marinara, cheese sauce.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand sink missing in food preparation room or area. hand sink for cookline area in hallway between bar and kitchen missing.
- Critical. Handwash sink not accessible for employee use at all times. handsink at main bar and a new bar area recessed under bar counter.
- Critical. Observed handwash sink used for purposes other than handwashing. used as ice dump sink in bar area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. womens rm
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms
- Critical. Hand wash sink lacking proper hand drying provisions. bar hand sinks.
- Wall not smooth and easily cleanable. foam insulation on pipes above food prep area. pipes and wall mounted equipment heavily present on wall above food prep area.
- Ceiling not smooth and easily cleanable. exposed ceiling in dishmachine and walkin coller ares conduit, electrical, plumbing, duct work, air handler exposed. Repeat Violation.
- No plan review submitted and renovations have been completed. Operator must submit plans to DBPR plan review immediately. New bar area attached to main bar, new bar in dining area near restrooms, walls built in pizza kitchen, removal of handsink in hallway, no smooth and easily cleanable ceilings, food prep area under plumbing pipes.
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6/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/18/2009 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat sliced off round and re-packed.
- Critical. Observed food stored in a prohibited area. food prep make table located under plumbing pipes with foam insulated covering.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef, raw beef over raw fish
- Observed nonfood-grade containers used for food storage. black trash bags used as cooked wing storage.
- Critical. Handwash sink not accessible for employee use at all times. blocked by cart and drink racks.
- Critical. Observed handwash sink used for purposes other than handwashing. hand sink used as dump sink in bar area, handsink used as dish machine scrape sink.
- Critical. Hand wash sink lacking proper hand drying provisions. pizza prep hand sink.
- Wall not smooth and easily cleanable. behind electric panels, foam insulation on pipes above prep table.
- Ceiling not smooth and easily cleanable. exposed ceiling in dishmachine and walkin cooler area conduit, electrical, plumbing, duct work, air handler exposed.
- Critical. Observed large electrical boxes exposed and in close proximity to food prep table. For reporting purposes only.
- Critical. Observed flammable material stored near fuse box/electric meter room. For reporting purposes only. bus tubs, cups plastic bags on high voltage electric boxes.
- No revised plan review submitted when renovations and changes were made to kitchen and bar area. Location change of dishmachine and hand sink, extention to bar, walls, equipment and ceilng in kitchen in close proximuty to food prep area not smooth and easily cleanable.
- 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. Operator has 60 days to train employees.
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12/9/2009 | Food-Licensing Inspection | Warning Issued |
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