- Critical. Displayed food not properly protected from contamination. [Need a splash guard between the handsink and the prep table at the frontline area].
- Critical. Displayed food not properly protected from contamination. [Need a splash guard between the handsink and the prep table in the rear].
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener and the holder.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Quat 300ppm + in bucket ] Corrected On Site.
- 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. [NEW EMPLOYEE'S MUST BE FOOD HANDLER TRAINED WITHIN 60 DAYS OF HIRE].
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10/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Current license properly displayed
- Please see inspection report for more details.
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9/9/2009 | Routine - Food | Warning Issued |
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