- Basic - Working containers of food removed from original container not identified by common name.toppings
- High Priority - License expired within 30 days after expiration date.
- 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. Slicing turkey **Corrected On-Site**
- High Priority - Raw animal food egg stored over ready-to-eat food. Frontline reach in cooler.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from dining room did not wash hands before take croissants out of oven.
- High Priority - Toxic substance/chemical stored by or with food.chemical spray bottles stored next to coffee grinder.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.sugar.
- Basic - Single-service items stored on floor in dry storage area.
- 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. Deli meats.
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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Tcs/ soup **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese sandwich 46f advised. Butter 50f less than 4 hours. Advised to use time as a public health control. **Warning**
- High Priority - Raw egg stored over ready-to-eat food. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Sand wich cooler on frontline. **Warning**
- 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. Deli meat. **Warning**
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1/15/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for storage/kitchen .
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed single-service items/to go containers stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Traulsen cooler reading 36.5, food temperatures 46-52F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen triple cooler holding PHFs at 46-52F. unit may not be used for PHFs until capable of maintaining 41F or below.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon at 46F, cut melon at 52F, milk at 48-50F in triple Traulsen cooler. per operator, cooler was 41F or below 4 hrs prior. Advised to move all potentially hazardous food to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 78F with no time or temperature control. Advised to add to time plan
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad at 48F in deli case. Advised to move to freezer to drop the temperature
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4/27/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
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