- Basic - Build-up of debris on exterior of dry food container in dry storage area. **Warning**
- Basic - Floor soiled under dry storage rack in dry storage area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. For cinnamon sugar container in kitchen and also bread crumbs container. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. For one large 6 lb. can of queso. Sealed was severely dented. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Real butter at cookline temped 74°f, operator stated that product was being controlled by time but he could not provide a time procedure. **Warning** ON DATE OF CALLBACK REAL BISTRO BUTTER AT COOKLINE TEMPED 68°F PRODUCT WAS NOT IN THE PROCESS OF PREPARATION OR COOLING. OPERATOR STATED THAT TIME PROCEDURE WAS NOT FILLED OUT. PRODUCT WAS NOT TME MARKED EITHER. ADMINISTRATIVE COMPLAINT RECOMMENDED.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. for real butter at cookline. Operator stated that product was being controlled by time. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef stored over raw fish in cookline reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.for real butter at cookline. Operator stated that product was being controlled by time. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Fried potatoes 71°f, cooked corn 71°f, mashed potatoes 74°f operator stated that all of these products had been cooling since approx. 4:00 pm. Products were temped at approx. 5:04pm. Corn and fried potatoes were tightly covered with plastic food wrap. Mashed potatoes were tightly covered with a metal lid and stacked on top of each other in containers. Coreective Action: operator separated container and moved one of them to a location holding 41°f. **Warning** ON DATE OF CALLBACK MASHED POTATOES IN WALK IN COOLER TEMPED 43°f.
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10/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of debris on exterior of dry food container in dry storage area. **Warning**
- Basic - Floor soiled under dry storage rack in dry storage area. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. For cinnamon sugar container in kitchen and also bread crumbs container. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. For one large 6 lb. can of queso. Sealed was severely dented. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Real butter at cookline temped 74°f, operator stated that product was being controlled by time but he could not provide a time procedure. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. for real butter at cookline. Operator stated that product was being controlled by time. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef stored over raw fish in cookline reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.for real butter at cookline. Operator stated that product was being controlled by time. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Fried potatoes 71°f, cooked corn 71°f, mashed potatoes 74°f operator stated that all of these products had been cooling since approx. 4:00 pm. Products were temped at approx. 5:04pm. Corn and fried potatoes were tightly covered with plastic food wrap. Mashed potatoes were tightly covered with a metal lid and stacked on top of each other in containers. Coreective Action: operator separated container and moved one of them to a location holding 41°f. **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Case/container/bag of food stored on floor in dry storage area. / oil cases
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / at cook line **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. Backpacks above clean slicer, outside office **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. / at wait station and bar
- Basic - Owner name on Division of Hotels and Restaurant license (Buttner Brian James) does not match owner name on Division of Alcoholic Beverages and Tobacco license/4COP SRX (Orlando Wine Company LLC)
- Basic - Soil residue build-up on nonfood-contact surface. / exterior of ice machine **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. / at cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Cut leafy greens/lettuce 49F at cook line , (out less than 4 hrs)
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / at cook line **Corrected On-Site**
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / at cook line **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. / in kitchen, **Corrected On-Site**
- Basic - Plumbing system in disrepair. /. Broken cold water faucet handle at hand wash sink, at wait station
- Basic - Silverware stored upright with the food-contact surface up. /. Clean spoons at wait station **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. / container of raw pork next to container of corned beef, in walk in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. /. Cans of oven cleaner over clean cloth and boxes of gloves, on shelf by mop sink **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Repeat Violation**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Temporary trailer cooler.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored along side dirty equipment above 3CS
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone nestled in with beer bottles, bar. Backpack by back door
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo employee.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook on grill line.
- Basic - Food stored in a location that is exposed to splash/dust. Box of food stored under hand sink soap dispenser.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC next to 3CS
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and bar
- Basic - Plumbing system in disrepair. Bar 3CS, faucet is loose and leaking
- Basic - Soiled dry wiping cloth in use. Used to wipe equipment/utensils.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Steak, 101°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored next to ready-to-eat food in reach-in cooler. Raw beef next to RTE veg.
- High Priority - Toxic substance/chemical improperly stored. Dawn soap stored on shelf with food prep items.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Bar sink
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Steak
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 employees, Makenzie, Casandra,MaryAnn, Andrew
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. RACKS OF CLEAN CUPS STORED AT THE OUTSIDE,
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ON FOOD PREP TABLE OUTSIDE OFFICE
- Basic - Employee personal items stored in or above a food preparation area. OBSERVED A RADIO STORED ITH FOOD ITEMS AT DRY STORAGE ROOM/AREA STORAGE
- Basic - Food stored on floor. BAG OF JASMINE RICE OUTSIDE WIC **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. IN KITCHEN AND BAR
- Basic - Unwashed fruits/vegetables stored above ready-to-eat food. IN WALK IN COOLER
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. RAW CHICKEN BREAST STORED ABOVE RAW BACON
- High Priority - Toxic substance/chemical stored by or with single-service items. TOXIC CHEMICAL STORED ABOVE PAPER TOWEL, BY KITCHEN REAR EXIT
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. OBSERVED HANDSINK OUTSIDE OFFICE WAS USED AS A DUMP SINK **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT BAR
- Intermediate - Spray bottle containing toxic substance not labeled.ON RACK BY BACK EXIT
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Vacuum breaker mising at hose bibb. / at mopsink faucet splitter
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11/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / walk-in cooler has an ambient air temperature of 52 F
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed handwash sink used for purposes other than handwashing. / soda gun at bar was stored inside the bar handsink
- Observed ice scoop with handle in contact with ice. / at kitchen wait station
- Critical - Observed oil container stored on floor. / at cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / grilled onion, cheese dip sauce, eggs, raw bacon, deli turkey, corned beef, ham, butter all have a temperature between 49 F and 50 F, in WI COOLER
- Observed single-service items stored on floor. / by kitchen rear exit
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / chili, cheese sauce at 120 F, in food warmer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / pasta, beef rib in RI COOLER
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. / at mopsink faucet splitter
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9/17/2012 | Routine - Food | Warning Issued |
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