- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored overnight on wire rack shelve
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Prep person handling food without any hair restraint for loose head hair **Repeat Violation**
- Basic - Food stored on floor.by and under prep table. Bag of potatoes and case of hash browns **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to preparation. Apples and green peppers Explained **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go foam containers Employee corrected **Corrected On-Site** **Repeat Violation**
- Basic - Single-service items stored on floor. Box of cups
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Mgr. corrected **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour,black pepper
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Server Explained **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.milk 50 f on small reach in cooler no one working with,Sausage patty 47,corned beef hash 46, hash browns 50 in cooler drawers under the grill 2x repeat was on warning in Feb. 2014 **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of cheese in sandwich top unit.( egg flat on top of containers)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.boiled potatoes in a pan 89 in the center bottom and 74 top side checked after 15 min. Dropped from 89 to 87 in the bottom center and 74 to 68 on top side
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For DM
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chlorine test kit **Repeat Violation**
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10/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Both Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Both cook **Repeat Violation**
- Basic - Food stored on floor. In walk in freezer,walk in cooler and oil boxes on cook line
- Basic - Single-service articles not stored inverted or protected from contamination. To go foam containers **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.front counter hand wash sink **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting strawberries with bare hand for immediate service. Mgr discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 45,turkey 47 in reach in cooler.mgr moved to freezer second temp 32-33 for both **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced meats,cooked potatoes **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice in HWS front counter **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dishwasher **Repeat Violation**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry storage containers, grits, oatmeal, flour, sugar containers have bowls as scoop
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. In kitchen over walk in cooler
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Small cooler by ware wash area
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks in kitchen
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potatoes and sausage links at 52f degrees in cooler under griddle over 4 hours. Both products at this time are 45f degrees and higher
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm for wiping bucket at wait station. Chlorine bucket at waitstation over 200ppm at this time.
- 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. No proof for all employees at this time for that have worked at facility over 60 days
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5/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Dry storage containers, grits, oatmeal, flour, sugar containers have bowls as scoop
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. In kitchen over walk in cooler
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Small cooler by ware wash area
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee at warewash area, front part of hair hanging
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at cook line **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks in kitchen
- Basic - Paper towel used as liner for food container. Bacon drained on paper towels after cooked
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, grits, oatmeal containers need to labeled once removed from original package
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooks re entered kitchen from outside and didn't waah hands before starting work. Advised **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes and sausage links in cooler under griddle. Discarded by cook, in cabinet since 5:45 am this morning
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. Raw chicken fried steak (beef) over deli meats in walk in freezer
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potatoes and sausage links at 52f degrees in cooler under griddle over 4 hours
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm for wiping bucket at wait station
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For hamburgers and eggs served to ordered. Provided a consumers advisory **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Numerous chemical spray bottles not labeled
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2/24/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom doors not self-closing.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach water.
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12/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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