- Basic - Cutting board has cut marks and is no longer cleanable. All **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Mgr. discarded **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Walk in cooler floor.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs behind cut vegetables in sandwich top reach in cooler. Mgr corrected **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Employee used handwash sink as a dump sink. Dumping straws in HWS at bar Mgr corrected **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar Mgr corrected **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over French fry **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid **Corrected On-Site**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - ceiling tiles and/or air conditioning vent covers missing in kitchen and dry storage area
- Basic - faucet/faucet handle, cold water handle stripped at hand sink at warewash area
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. By ice machine
- Basic - Ice scoop handle in contact with ice. Ice bin at bar
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked peppers, onions and mushrooms in steam table between 100f-124f degrees only. In steam table for only an hour per manager. Corrective action taken, reheated products to 165f degrees
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over sour cream and sauces in stand up cooler at end of cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at ware wash area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers cooked to order **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. Hood system
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack on shelf with dry storage products
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server has numerous bracelets, scooping ice for drinks. **Corrected On-Site**
- Basic - Equipment in poor repair. Hood filter broken and missing pieces
- Basic - Faucet/handle missing at plumbing fixture. Cold water handle missing on hand sink at left side of cook line
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Under the dish machine
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at ware wash area
- Basic - Wall soiled with accumulated food debris. At dish machine area
- Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth buckets on floor throughout kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50, lettuce 50, ham 49, tomatoes 50, in top part of make table at cook line. Metal closing lids have been removed from top portion of unit. Per cook products have been in top part since 9am, cook will remove and throw out products at 1pm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw fish over fries in reach in freezer by cook line
- Intermediate - Cold water not provided/shut off at employee handwash sink. No cold hand sink at left side of cook line due to handle missing
- 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. Slice cheese packets in reach in cooler at cook line
- Intermediate - Handwash sink missing in food preparation room or area. Hand sink never added per plan review at licensing. Facility was licensed with the agreement that the hand sink was going to added by 5/9/2013, in order for licensing to be held up. See licensing inspection report on 4/25/2013. At this time hand sink has still not been added at cook line like required on plan review. **Admin Complaint**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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7/31/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline
- Basic - Ice scoop handle in contact with ice. Bar
- High Priority - Cooked hamburger/cheeseburger not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Reaching 134, 135, 142.
- High Priority - Cooked soup held at greater than 47F for more than 6 hours. Soup 50 in bottom of tall cooler since 4/24/13 per operator. Cooler temp at top 40. Issue might be air low or cooling.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Plating
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 48, beef at 53, fish at 49, deli meat at 51, cookline cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee used handwash sink as a dump sink. Bar
- Intermediate - Handwash sink not located in food preparation/dishwashing area as outlined on approved plans. Handsink on cookline next to soda machine must be installed with hot and cold running water by 5/9/13
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: Employee wearing jewelry other than a plain ring on the hands/arms while preparing food. Wait staff Priority: Basic
- Basic - Observed: Employee with no beard guard/restraint while engaging in food preparation. Cook. Priority: Basic
- Basic - Observed: Employees with no hair restraint while engaging in food preparation. Wait staff and cook. Priority: Basic
- Basic - Observed: Food stored on floor. Bottles of oil. Storage room. Priority: Basic
- Basic - Observed: Ice scoop stored on top of dirty ice machine between uses. Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods mush be fully cooked prior to service. For hamburgers Priority: Intermediate
- Basic - Observed: Case/container/bag of food stored on the floor in walk-in cooler/freezer. Buckets of fries. Priority: Basic
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4/17/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Graffiti Junktion 5, 3100 Alafaya Trl Ste #1000, Oviedo, FL »