- Basic - Employee with no beard guard/restraint while engaging in food preparation. The bar tender/cook/servers beard is approximately 6 inches long. The approximation of the length is only intended for a visual effect, not for length requirements.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Chopped head of lettuce 48 it was sitting on top of the other refrigerated products in the prep reach in cooler. Corrective action taken. Employee moved it into the cold hold area of the unit
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Arepas made in an electric skillet in the prep area. Corrective action taken. The employee removed the skillet of the prep area **Corrected On-Site**
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 61 held in a covered plastic container and placed on top of the cold held items in the pre reach in cooler, the cheese was moved to the reach in freezer at the start of the inspection for cooling:
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All displayed certificates were expired.
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11/6/2013 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45-47 stacked against the side wall of the reach in cooler in/at cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the coils to the glass reach in cooler in/at cook/prep area
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. prep area Repeat Violation. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bucket 201 ppm in the rear prep area
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. thawed ham dated 8.18, thawed on 10.4 was in the reach in cooler. product should have been discarded on 10-09-12. turkey frozen on 9.11.12 thawed on 10.09.12 should have been discarded on 10.14.12
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime/residue on soda dispensing nozzle/heads/body .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream open held 24 hrs or greater not dated in the reach in cooler
- Critical - Vacuum breaker mising at hose bibb. Exterior area by rear seating area adjacent to the roof drain
- Critical - Vacuum breaker mising at hose bibb. red hose on the exterior
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. prep area
- Critical - No water system approval reports on-site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
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