- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soil residue build-up on nonfood-contact surface. On bar handsink.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar handsink. **Corrected On-Site**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment. Knives **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler food temperature 46-47 Do not store potentially hazardous foods in this unit until maintaining 41 or colder
- Critical - Hot water not provided/shut off at employee hand wash sink. Ladies restroom hot water line in repair process
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 46 and sour cream 47 in walk in cooler discarded by operator
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and bacon 45F in walk in cooler due to operator took out during keg rotation
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Household refrigerator incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-45F. Advised to lower temperature to 41F or colder
- Critical - No Certified Food Manager for establishment.Obtained certifications within 60 days.
- Critical - No handwashing sign provided at a handsink used by food employees.Bar
- 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. Provide training to all employees within 60 days of date of hire No warning issued.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 45F, shredded cheese 44F in household refrigeratorAdvosed.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested toxic level Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
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