- Basic - wiping cloth/towel used under cutting board. / prep table / **Corrected On-Site**
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. / women's restroom.
- Basic - Ice buildup in walk-in freezer. / on the gasket / **Repeat Violation**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. / wait station / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / on prep table / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 45F / glass cooler by wait station / moved to the top shelf to allow airflow.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked pork 45F / 3 door reach in cooler / moved to walk in cooler / last checked temperature 43F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw beef, raw chicken over raw pork chop.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen / **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Ice buildup in reach-in freezer. Priority: Basic 6/17/14: observed significant ice build up on walk in freezer door where door does not close properly. Also observed floor of walk in freezer has build up of ice on floor.
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. Corrective action: employee went to different room to eat.
- Basic - Food-contact surface not smooth and easily cleanable. Wood table next to three compartment sink not sealed and easily cleanable.
- Basic - Ice buildup in walk-in freezer. Ice build up on floor and door of walk in freezer.
- Basic - In-use scoop, spatulas stored in standing water less than 135 degrees Fahrenheit. 91f. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.2 tongs on oven door. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in refrigerator cold held at greater than 41 degrees Fahrenheit. Chicken 45f for 2 hours, beef 47f for 2 hours, cooked pork 46f for 2 hours. Corrective action: operator moved all product into walk in cooler.
- 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. Ambient temp 50f
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in kitchen.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. In waiter station. Priority: Basic
- High Priority - Observed: Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Plantains 76f in kitchen on counter. Corrective action: place product in reach in cooler. Priority: High Priority
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Foodhandler put on gloves and then started preparing food. Corrective action: foodhandler took off gloves, washed hands and put on gloves. Priority: High Priority
- High Priority - Observed: Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Foodhandler cutting potato with bare hands with no gloves. Corrective action: food handler washed hands and put on gloves. Priority: High Priority
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/ Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning** Priority: High Priority
- Basic - Observed: Ice buildup in reach-in freezer. Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. In kitchen next to dish machine. Priority: Basic
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. Reach in freezer chest across from hand washing sink. Priority: Basic
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. 3 mops next to hand washing sink. Priority: Basic
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3/20/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Rolandos Cuban Restaurant, 870 Semoran Blvd, Casselberry, FL »