- Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in use in rear of kithcen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area.
- Basic - Food stored in holding unit not covered. Container of ice cream stored uncovered in freezer rear of kitchen. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.**Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Lemon butter 108°, steak juice 108° on cook line, products stored on hot holding station less than 4 hours. Operator voluntarily discarded products.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Butane canister stored above prep cooler next to clean dish ware. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Pizza prep cooler on cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - 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. Establishment has some training certificates from unapproved provided.
|
10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Chocolate container above dessert prep area.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxes of tin trays located in water heater room.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pans on top of cooler across from pantry cooler. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table near dish wash area. Also, located by dry storage area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sunglasses stored on top of dish machine in kitchen.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while engaged in food preparation. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair not fully underneath hair net, young lady with blue tinted hair on cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metals pans in dish washing area.
- Basic - Equipment in poor repair. Reach in cooler below microwave, ambient temperature reads 56°.
- Basic - Food stored on floor. Salt pellets for water softener.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line near pasta cooker. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Above prep table by dish washing area, next to hand washing sink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dry storage area. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **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. Grilled chicken 53°-60°.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched clothing with gloves, no hand wash or change of gloves.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken 53°-60°.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Steak sauce with chicken stock/bones 107°. Operator discarded product. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Butane stored on top of clean plate. **Corrected On-Site**
- 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. Half-n-half at the bar.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter and other butter mixtures located on cook line and server stations.
- Intermediate - Spray bottle containing toxic substance not labeled. In chemical storage rack.
|
6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cooper's Hawk Winery & Restaurant, 529 N Alafaya Trl, Orlando, FL »