- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.MILK AND LIQUID EGGS IN GLASS RIC
- Critical. No conspicuously located thermometer in holding unit.IN REACH IN COOLER ON LINE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.COOK WEARING WRIST WATCH
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOK PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.PLASTIC UTENSILS HANDLE SIDE DOWN IN A CONTAINER Corrected On Site.
- Critical. Hand sink missing at dishwashing machine or area.NO HWS
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.HWS IN KITCHEN
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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08/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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