- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Food stored on floor. / walk in freezer.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. / stored on top of the ice machine with no protection.
- Basic - In-use wet wiping cloth/towel used under cutting board. / cook line area / **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. / under 3 compartment sink.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat 0 ppm / kitchen / **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / pasta 108F / prepared 15 minutes ago / stored on prep table in room temperature / moved to reach in cooler for proper cooling / temperature last checked 92F.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cole slaw 48F / about 6 ounces / discarded by operator.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken 45F / 2 door reach in cooler / moved to walk in cooler for temperature recovery.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by dirty dishes cart / front wait station / **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / Quat strips not available.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cole slaw in single door reaching cooler / next to oven.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / one chef certificate expired 8/14.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Walk-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. Corned beef 50f, ground beef 56f Observed raw ground beef41f, pastrami 41f
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5/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Wiping cloth sanitizing solution stored on the floor. Next to hand washing sink in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corned beef 50f, ground beef 50 f in walk in cooler, brisket knish 50f, kasha knish 47f, roast beef 60f in reach in cooler 2
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bulging Package of vacuumed sealed hot dogs in walk in cooler.
- 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. Make Reach in cooler 2 on cook line. Roast beef 60f, brisket knish 50f, kasha knish 47f
- Intermediate - Walk-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. Corned beef 50f, ground beef 56f
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5/23/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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11/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Nonfood-contact equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. Three units on the cook line, lettuce, unit facing the cook line and the sandwich unit **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg salad 45. Potato salad 45. Hummus 45. In the sandwich unit. **Warning** the three door unit has bad temps the food was removed temps of 50
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8/13/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. Three units on the cook line, lettuce, unit facing the cook line and the sandwich unit **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg salad 45. Potato salad 45. Hummus 45. In the sandwich unit. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 50. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Hot dogs 58. 50 in the storage unit facing the cook line **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0. Ppm **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked salmon has no proof of parasite destruction. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44. Meat loaf 45 in the walk in cooler **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese dated 7/29 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Hot dogs 50. 58. In the unit facing the cook line **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
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8/12/2013 | Complaint Full | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. 3 needed
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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6/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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