- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / water bottles
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / at dining room reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / raw pork
- Basic - air conditioning vent covers had accumulation of mold-like substance. / above cash register
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. / observed operator handling ice with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked chicken in dining room reach in cooler was 47F, discarded by operator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Cooked chicken and fish was 97F at steam table, less than 4 hours
- High Priority - Raw animal food stored over ready-to-eat food. /. Raw pork over ready to eat food, in dining room reach in cooler, also raw shell egg over ready to eat food in kitchen reach in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / a scoop
- Intermediate - Hot water not provided/shut off at employee handwash sink. / at men's and women's room
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. /. At men's and women's restrooms
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. /. Hood filters
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. /. In kitchen
- Basic - Soil residue build-up on nonfood-contact surface. / exterior of the rice cooker
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. REACH IN COOLER IN KITCHEN
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. /. PLASTIC WARES ON WALL IN DINING ROOM
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9/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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