- Basic - Build-up of grease on nonfood-contact surface. / build-up of grease inside fryer cabinet **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / exposed unfinished dry walls, by mop sink **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0 ppm **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. / at front line hand wash sink **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / at front line hand wash sink and men's room hand wash sink **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. /. Needed range 0F-212F **Warning**
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08/21/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. / build-up of grease inside fryer cabinet **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. / stored with rodent droppings, on shelf by mop sink **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / clothing on rack with clean food containers **Repeat Violation** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor. / oil box, box of cabbage **Repeat Violation** **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall. /. Behind water heater, at outside closet **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Leaking pipe at plumbing fixture. / at front line hand wash sink **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. / a box of raw chicken stored on table in front of a hand wash sink **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / exposed unfinished dry walls, by mop sink **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0 ppm **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. / observed female employee cleaning kitchenwares without sanitizing procedure **Repeat Violation** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cut cabbage, cut lettuce temped 70F, on work table at room temperature **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / (1) cooked chicken at steam table temped 115F (2) cooked beef pastry temped 78F, in hot box since this morning, more than 4 hours **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. / observed approximate 30 fresh and 20 old rodent droppings on shelfs next to clean food containers, in storage area by mop sink and 3 compartment sink , **Warning**
- High Priority - Rodent burrow or rodent nesting materials present. / (1) observed chew materials on floor behind water heater. (2). Observed chew materials build up at a wall hole/opening, behind the water eater **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. / at front line hand wash sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / kitchen hand wash sink blocked by a large work table **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / at front line hand wash sink and men's room hand wash sink **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. /. Single door upright reach in cooler in kitchen **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / in kitchen **Repeat Violation** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. /. Needed range 0F-212F **Warning**
- Intermediate - No soap provided at handwash sink. / in kitchen and restroom **Warning**
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08/20/2014 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
|
2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / stove.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / next to hot holding unit.
- Basic - Water leaking from faucet/faucet handle. / 3 bay sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked chicken at 120F / hot holding / reheated to 165F before serving.
- Intermediate - Hot water not provided/shut off at employee handwash sink. / front counter.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter / **Repeat Violation** **Warning** / at callback 9-19-13, still no hand wash sign provided at a hand sink / front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning** at callback 9-19-13, no test kit provided.
- 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. **Warning** / At callback 9-19-13, still no proof of any employee training.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Repeat Violation** **Warning** / at callback 9-19-13, no test kit provided.
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9/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter / **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket by 3 bay sink / **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- 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. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Repeat Violation** **Warning**
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7/18/2013 | Routine - Food | Call Back - Extension given, pending |
- 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. / on prep table. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. / employees handbag on top of microwave and on clean equipment rack. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter / **Repeat Violation** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked pork at 72F / left in out for 45 minutes per person in charge / moved to reach in freezer. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / white rice at 99F / left it out for about 1 hour per person in charge / moved to reach in cooler. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce at 72F / less than 4 hours / moved to reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked fish at 99F / left it outside for about 30 minutes per person in charge / reheated to 179F then hot held / **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over vegetables / **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. / 2 live roaches on the wall behind clean equipment storage area / 24 hours callback per Valerie Freeman. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket by 3 bay sink / **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / an empty bucket inside hand sink / next to 3 bay sink / **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / 2 hand sinks in kitchen. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Repeat Violation** **Warning**
- Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. / black beans at 122F / product was recooked. **Warning**
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7/17/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. / both restrooms.
- Basic - Case of single-service articles stored on floor in kitchen. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw eggs over seafood, raw pork over RTE. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / both hand sinks. **Corrected On-Site**
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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5/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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