Cafe 906, 4932 New Broad Street, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Quiche 54. Tuna 57. Cold cuts n cheese 56. See stop sale.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 77. See stop sale. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- 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. Milk expired on 10/27/14. Discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. Butter 77 left out in the prep area. 2. Tuna 57. Cold cut and cheese 56. Quiche 54 in the reach in cooler at the front counter
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The owner washed her hands at the three compartment sink. Recommend reviewing forms DBPR Form HR 5030-159 and DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- 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. The unit at the front counter was 54 or higher. The following corrective action was taken the temperature was adjusted and the unit is operating at 38 **Corrected On-Site**
|
10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required on the right hand side to the hand sink on the cook line; splash guard is required on both sides of the mop sink in the kitchen
|
5/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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