- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line.
- High Priority - Hashbrowns not cooled to 41 degrees Fahrenheit within 4 hours of being reconstituted. 50-52 from yesterday.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 47-49
- 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. Waffle batter and shell eggs at 2 hours. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Waffle batter found cold holding at 47-49, reconstituted hash browns found at 50-52 cooling from previous day.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Reach-in cooler by beverage station 48f
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open canned energy drink stored in reach in cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 2 door cooler next to beverage station. corrective action taken: manager discarded all TCS foods.
- 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. Cooler next to beverage station. corrective action taken: manager discarded all TCS foods stored in unit and will not use until unit has been serviced.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Door frame of reach in cooler. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw shell eggs stored over lettuce and tomatoes. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed after handling raw shell eggs and raw bacon, then handling cooked foods. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef stored over raw pork. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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8/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Door frames of reach in coolers. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef stored over raw pork. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Manufacturer's instructions state 180F, manifold reading 170F; Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 20 F at room Temperature. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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6/21/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Water softener salt. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Corrected On-Site**
- Basic - Gaskets and door frame on reach in cooler with slimy/mold-like build-up. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested over 200ppm. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Bagged water softener salt. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 200ppm.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits, 106-123F; pan was not inside hot holding unit. manager discarded product. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Front counter. Corrected On Site.
- Critical - Men's Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No probe thermometer provided to measure temperature of food product.
- Critical - No proof of required employee training provided. If operator wishes to order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. If operator wishes to use a different program, a list of approved providers is available at www.myfloridalicense.com
- Critical - Observed sliding bolt and padlock on storage room door with no emergency release hardware installed inside. For reporting purposes only.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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