- Basic - Gaskets with slimy/mold-like build-up./ left side reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. / white to go container stored over the kitchen hand sink.
- Basic - Working containers of food removed from original container not identified by common name. / breaking and flour / cook line.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / 45F / reach in cooler / tomatoes was stored on top without a lid.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. / raw chicken , raw beef over vegetables, cooked shrimp
- High Priority - Raw animal food stored over ready-to-eat food. / raw shell eggs over vegetables / white reach in cooler / **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. / whipped cream opened 3 days ago / white reach in cooler.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. / no Quat strips available.
|
09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. In dining room area. **Warning**
- Basic - Equipment in poor repair. Two Reach in coolers on prep line in dining room area. **Warning** 5/5/14 reach in cooolers still have rust.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw Shelled eggs next to cut tomatoes. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef and chicken above tomatoes in reach in cooler in kitchen. **Warning**
|
5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. In kitchen next to hood system. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. In dining room area. **Warning**
- Basic - Equipment in poor repair. Two Reach in coolers on prep line in dining room area. **Warning**
- Basic - Food stored on floor. Cooking oil in kitchen next to stove. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. In prep area by dining area. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Exit door in kitchen. **Warning**
- Basic - Wall in disrepair. Next to reach in cooler in dining room area. **Warning**
- High Priority - Container of medicine improperly stored. Next to prep line by reach in coolers in dining room area. **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw Shelled eggs next to cut tomatoes. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef and chicken above tomatoes in reach in cooler in kitchen. **Warning**
- Intermediate - Cutting board(s) stained/soiled. In prep area by dining room. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. In prep area in dining room. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator installing stove and hood system in kitchen. Plan review referral form and plan review application was provided for operator. **Warning**
|
4/2/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile missing. In kitchen next to hood system. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. In dining room area. **Warning**
- Basic - Equipment in poor repair. Two Reach in coolers on prep line in dining room area. **Warning**
- Basic - Food stored on floor. Cooking oil in kitchen next to stove. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. In prep area by dining area. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Exit door in kitchen. **Warning**
- Basic - Wall in disrepair. Next to reach in cooler in dining room area. **Warning**
- High Priority - Container of medicine improperly stored. Next to prep line by reach in coolers in dining room area. **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw Shelled eggs next to cut tomatoes. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef and chicken above tomatoes in reach in cooler in kitchen. **Warning**
- Intermediate - Cutting board(s) stained/soiled. In prep area by dining room. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. In prep area in dining room. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator installing stove and hood system in kitchen. Plan review referral form and plan review application was provided for operator. **Warning**
|
2/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Both units at the front counter **Warning**
- Basic - Food stored on floor. Multiple items stored on the floor in the rear prep area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooking in to go bags **Warning**
- Basic - Unnecessary items on the premise. Rear prep area is cluttered with unused containers, equipment etc **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 75 in rice warmer, the warmer was off **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Could not verify swai fish as having been under parasite destruction per available document **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over vegetable in the reach in cooler **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Times three units at the front counter and in the rear area **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice etc **Warning**
|
8/20/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over fish in household cooler
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink. From line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce 116 cooling covered in household refrigerator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, sauces, octopus, boiled egg. **Repeat Violation**
|
1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Swai used for ceviche. This violation must be corrected by : 10 2 12.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked meats, vegetables, sauces in all coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn 96F cooked recently, less than 2 hours. Moved into cooler for temperatures recovery
- Critical - Working containers of food removed from original container not identified by common name. Sugar, dry storage
|
7/31/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal, 43F. Advised to lower temperature to 41F or colder
|
3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. One tested below zero in ice point.
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Makeline cooler t incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal, 43F. Advised to lower temperature to 41F or colder
- No copy of latest inspection report.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Best catch swai fillet. This violation must be corrected by : 3 5 12.
- Critical - Observed dented/rusted cans. Furmano's great northern beans. Do not use
- Critical - Observed raw animal food stored over ready-to-eat food. Beef over cooked beef in household freezer
- Plumbing system in disrepair. Frontline handsink not draining properly
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Advised to add cevichi to existing advisory
- Critical - Working containers of food removed from original container not identified by common name. Frontline Corrected On Site.
|
2/2/2012 | Routine - Food | Warning Issued |
- Critical - Left household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45F. Advised to lower temperature recovery to 41F or colder
- Critical - No conspicuously located thermometer in left household cooler
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used for food storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice pudding 45F in left household cooler. Moved into effective cooler for temperature recovery to 41F immediately
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads well below zero. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. Repeat Violation.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.Frontline
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Beans in household cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In rice container, dry storage area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In sugar container, dry storage area Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need quaternary ammonia type
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 46F, rice 50 and 51F, cooked potatoes 47F in makeline cooler for 1.5 hours per operator, moved to effective refrigeration. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli ham and soft deli cheese in household cooler
- Critical - Outer openings not protected with self-closing doors.Back door, closer lacking
- Critical - Working containers of food removed from original container not identified by common name.Sugar, storage area
|
3/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
|
12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Boiled egg 54F, potatoes 46 & 52F for 2.5 hours per operator, moved to effective refrigeration This violation must be corrected by : 11 30 10.
- Critical. Observed food being cooled by ineffective method. Foods in too deep quantity and covered while cooling
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed knife block in use to store knives.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need chlorine test strips
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces with grease and/or soil deposits.All frontline preparation tables
- Observed residue build-up on inside of makeline cooler
- Observed residue build-up on nonfood-contact surface.Outside of cookiing equipment
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Licensed for 14 seats, observed 30 seats. This violation must be corrected by : 11 30 10.
|
9/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/30/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperature 46F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder. This violation must be corrected by : 4 19 10.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 6 16 10.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 6 16 10.
|
6/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Establishment using swai for ceviche.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperature 46F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder. This violation must be corrected by : 4 19 10.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 6 16 10.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 6 16 10.
|
4/19/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Establishment using swai for ceviche.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Meats,sauces,pastas.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken, beans,potatoes 46F in makeline cooler, moved to effective refrigeration for temperature recovery
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperature 46F. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder. This violation must be corrected by : 4 19 10.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Tested 2 Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 6 16 10.
- Critical. No proof of required employee training provided. This violation must be corrected by : 6 16 10.
|
4/16/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Basa used for ceviche.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Need quaternary ammonia type
- Observed single-service articles improperly stored.Styrofoam drink cups
- Critical. No Certified Food Manager for establishment.
- 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 within 60 days of date of hire.
|
11/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Buzo Restaurant, 1436 Sr 436 Ste# 1024, Casselberry, FL »