- Basic - Cutting board has cut marks and is no longer cleanable./ cook line **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./ sanitation 0 ppm chlorine **Warning**. Operator is using the 3 compartment sink. Per operator, technician for the dish machine is scheduled for today.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ throughout the kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ Check All units **Warning**
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable./ cook line **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./ sanitation 0 ppm chlorine **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers./ throughout the kitchen **Warning**
- Basic - Employee personal items stored in or above a food preparation area./ employee purse at cook line on top of cutting board . **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ employee at cook line wearing a watch **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation./ employee at cook line **Warning**
- Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - In-use tongs stored on oven door handle./ cook line **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ cook line **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ Check All units **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner./ thawing fish at hand sink and raw shrimp at cook line on top of cutting board **Warning**
- Basic - Soiled dry wiping cloth in use./ at cook line **Warning**
- Basic - Spray bottle containing a food product not labeled./ oil at cook line **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ observed employee touching salad and cooked chicken with bare hands at cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked chicken 60°,cooked rice 60°, raw burgers 60°at reaching cooler Cook line , raw chicken 50, sour cream 50,cooked pasta 50°, cooked chicken 50°, avocado 48°, less then 4 hours recommended to rapid chill . **Warning**
- High Priority - Raw animal food stored over ready-to-eat food./ raw burgers over cooked chicken at cook line **Warning**
- High Priority - Raw sewage on ground of establishment./ throughout the kitchen , drain clogged under 3 comp sink **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin./ drink station **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing./ thawing fish at cook line **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **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. / 2 unit reaching cooler at cook line 50°ambient temp , tall reaching cooler by fryers ambient temp 60° **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked rice from 2 days ago **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. "TO GO" boxes over ice machine
- Basic - Cutting board has cut marks and is no longer cleanable. ALL
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. MULTIPLE AT COOK LINE AND BUTTER SCOOP
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food container stored in ice used for drinks. See stop sale. BOTTLE OF WINE BURIED IN ICE MACHINE
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHUBS OF GROUND BEEF AT 62F FROM DELIVERY DURING LUNCH TIME RUSH
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER LETTUCE IN REACH IN COOLER
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting boards excessively stained.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. ALL
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Above the dish machine
- 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
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site** **Repeat Violation**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. Hot water of the hand wash sink- cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 79F **Corrected On-Site** **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated food debris. Dish machine area
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw beef above raw fish **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Soap above bread warmer **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Macaroni salad covered during the cooling process. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. BUTTER SCOOP ON WET PAPER TOWEL IN UNPROTECTED AREA
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ON COOK LINE
- Basic - Objectionable odors in 3 COMPARTMENT SINK AREA.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. NOBODY IN KITCHEN IS WASHING HANDS BEFRE GLOVES OR WHEN CHANGING GLOVES. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. COOK PREPARING SANDWICHES AND HANDLING BUNS, LETTUCE, TOMATOES WITH BARE HANDS. DISCARDED. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REAL BUTTER AT 54F...ADVISED TIME AS CONTROL FOR PEAK HOURS. FORM PROVIDED.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. ALL RAW MEATS, OUT OF ORIGINAL PACKAGING, MIXED TOGETHER IN REACH IN COOLERS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. BY MOP SINK
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
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