- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front handsink. **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Countertops soiled near the front of kitchen.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provide at employee handwash sink.Restroom.
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1/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.hws front
- Critical - Hot water not provided/shut off at employee hand wash sink.restrooms
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.warmer drawers
- Critical - Observed handwash sink used for purposes other than handwashing.washing thermometer
- Critical - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed accumulation of debris in three-compartment sink. Mop bucket placed in the 3cs
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. white cutting board
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. liquid pooled on bottom of thee reach in cooler
- Observed residue build-up on nonfood-contact surface. service counter
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. seam between double doors
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3/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product. 0-220 f
- Critical. No conspicuously located thermometer in holding unit. required at each unit
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. each hand sink
- Critical. Hand wash sink lacking proper hand drying provisions. each hand sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. each hand sink
- Observed hole in ceiling. by pipes
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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11/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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