Green House Chinese Restaurant, 12915 S Orange Blossom Trl, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen fans
- Basic - Carbon dioxide/helium tanks not adequately secured. Server station.
- Basic - Ceiling tile missing. Kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw whole duck sitting in water in sink. **Corrected On-Site**
- Basic - Raw animal food not properly separated from unwashed produce. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Jugs of water next to handsink in server station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and MSG containers.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron after handling raw shrimp.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw egg 45° and cooked pork 45° - make table.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler: partially cooked chicken above cooked pork. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken stored above raw shrimp. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Dumplings and noodles not cooling quick enough after cooking. Recommend not leaving product on kitchen counter and not cooling covered in deep plastic containers. Corn starch and garlic in oil held at Cookline did not cool (held less than 4 hours)
- Intermediate - Handwash sink used for purposes other than handwashing. For rinsing wiping cloth.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. All partially cooked foods in cold storage not labeled as such.
|
09/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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