- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris on knife rack.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize knife rack to remove build-up and prevent contamination of food contact utensils.
- Observed a build-up of dirt and debris. - Observed a build-up of food debris on floor, behind cookline.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/05/2016 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: US Foods, Maple Leaf, Rejuice, etc.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/05/2016 | Critical Control Point Inspection |
- (CORRECTED DURING INSPECTION) Observed improper use and/or maintenance of wiping cloths. - Observed wiping cloths stored outside of sanitizer buckets, sitting on counter tops and hand sink.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. - Observed opened cheese in reach-in cooler and opened package of sausage in walk-in cooler being stored without a date mark.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Critical: (CORRECTED DURING INSPECTION) Equipment food-contact surfaces or utensils are dirty. - Observed a build-up of debris on can opener, knife rack, and on dish considered to be clean (dry storage room).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Items cleaned and sanitized.
- (CORRECTED DURING INSPECTION) Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. - Observed a hat stored on top of dishes considered to be cleaned in dry storage room.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
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05/07/2015 | Standard and Complaint Inspection |
- Observed food employee washing hands when required.
- The person in charge is certified in food safety.
- Food received from the following approved sources: US Foods, Orlando, Valley Farms Produce
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- (CORRECTED DURING INSPECTION) Equipment food-contact surfaces or utensils are dirty. - Observed build-up on can opener, knife rack, and dish considered to be clean (dry storage room).
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Toxic materials are properly identified and stored.
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05/07/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/21/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Hand washing facilities are properly supplied.
- The person in charge is Certified in Food Protection
- Pasteurized eggs are used.
- Foods are received from the following sources: US Foods, Orlando, Valley Farms.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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01/21/2015 | Critical Control Point Inspection |
- Observed a non-kitchen employee (caregiver) enter the kitchen, open a refrierator, and pour milk into a cup. Caregiver did not wash hands upon entering the kitchen. -Wash hands upon entering the kitchen to prevent possible contamination.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Foods are received from the following sources: U.S. Foods, Valley Farms, Orlando
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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08/14/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. -Observed a caregiver walk into the kitchen, open the refrigerator door, and pour milk. Caregiver did not wash hands upon entry to the kitchen.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
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08/14/2014 | Standard Inspection |
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