- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. front display case. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing watches, bracelets.
- Critical. Observed food employee touch hat and head then engage in food preparation,without washing hands.
- Observed employees with no hair restraints.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Cold water shut off at employee handwash sink. back kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees. coffer hand sink.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen hand sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. coffee hand sink
- 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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12/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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