- Basic - Employee food container stored above customer food inside walk in cooler. **Corrected On-Site**
- High Priority - Observed raw salmon stored over ready to eat bread rolls in walk in freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.55°f cooked pulled pork and egg, Product was not in the process of preparation or cooling. Operator stated product had been sitting out for approx. 1 hour. Product was not being controlled by time. Corrective Action: operator was asked to store product in an environment that was 41°f. Inspector also provided time as a public health control form to establishment.
- 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. For cheese sauce in walk in cooler, product was date labeled 6/7. Operator discarded of product on site. **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. /. OIL **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Squeeze bottle containing a food product not labeled. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. PARTY HATS **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. /. Shredded pork cooked on 12/11 was 51F
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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12/13/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Needed in wic and wif
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.needed in cooler and freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Needed at back hand sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. New opening **Corrected On-Site**
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5/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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