- Basic - Bag/container of unrecognizable prepared food not identified by common name. Various sauces products not labeled
- Basic - Employee personal items stored in or above a food preparation area. Phone over cook line area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Raw animal food stored above unwashed produce. Egs over tomatoes **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. End of cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.stew 91F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over water and juice **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. House wrapped chicken over sausages **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By server station
- Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer broken
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various. Sauces meat stews not labeled
|
5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. At tandoori for nan **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook on line **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. By mixer
- Basic - Ice buildup in walk-in freezer. Large ice build up 3 walls
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Sugar scoop not above food
- Basic - Screening is not 16-mesh to the inch.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
|
12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Basic - Bowl or other container with no handle used to dispense food. Inside yoghurt container WIC
- Basic - Cove molding at floor/wall juncture broken/missing. Tiled coving damaged - under handsink and under dry goods shelving next to cookline.
- Basic - Floor area(s) covered with standing water. Next to mop sink in dishwash area.
- Basic - Hole in ceiling. Above cookline
- Basic - Hole in wall. Behind equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server station
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler. No thermometer in server station cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler and walk in freezer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name. Spice containers - cookline
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Green hose attachment.
- High Priority - Roach activity present as evidenced by live roaches found. Twenty at Cookline (under and around rubber mats), one under box of single service cups stored on kitchen floor, one behind oven, approximately 30 live roaches in frame of oven door (oven no longer used), three on floor next to cooler in server station. **Warning** CB: live roaches: 1 at mop sink and two behind cooler in server station - corrected on site. Pest treatment done on 5/6/13 and 5/7/13. Facility to remain closed and re-inspection will be conducted again.
- 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. Milk and heavy cream - opened 2 days prior
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** THIS VIOLATION SHALL BE CORRECTED BY 7/6/13.
|
5/7/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Basic - Bowl or other container with no handle used to dispense food. Inside yoghurt container WIC
- Basic - Cove molding at floor/wall juncture broken/missing. Tiled coving damaged - under handsink and under dry goods shelving next to cookline.
- Basic - Floor area(s) covered with standing water. Next to mop sink in dishwash area.
- Basic - Hole in ceiling. Above cookline
- Basic - Hole in wall. Behind equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server station
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler. No thermometer in server station cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler and walk in freezer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name. Spice containers - cookline
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Green hose attachment.
- 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. Milk and heavy cream - opened 2 days prior
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** THIS VIOLATION SHALL BE CORRECTED BY 7/6/13.
|
5/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Basic - Bowl or other container with no handle used to dispense food. Inside yoghurt container WIC
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Container of yoghurt stored on floor under shelving) - yoghurt made in house
- Basic - Cove molding at floor/wall juncture broken/missing. Tiled coving damaged - under handsink and under dry goods shelving next to cookline.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking cup of tea at cookline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. Next to mop sink in dishwash area.
- Basic - Hole in ceiling. Above cookline
- Basic - Hole in wall. Behind equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server station
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline cooler. No thermometer in server station cooler.
- Basic - Old labels stuck to food containers after cleaning. Cooked container of food with old label 12/11 (manager states made previous day) **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler and walk in freezer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Uncovered food stored near sink exposed to splash. Uncovered jugs of water stored next to handsink and under paper towel dispenser - server station.
- Basic - Unnecessary items on the premise. Unused equipment stored under dry goods shelving - near back exit door
- Basic - Working containers of food removed from original container not identified by common name. Spice containers - cookline
- Basic - High Priority - Dead roaches on premises. 20-30 dead roaches along the walls/behind equipment - throughout kitchen. **Warning**
- High Priority - Live, small flying insects in food storage area - above bag of onions (near back exit door)
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Green hose attachment.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw lamb **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Twenty at Cookline (under and around rubber mats), one under box of single service cups stored on kitchen floor, one behind oven, approximately 30 live roaches in frame of oven door (oven no longer used), three on floor next to cooler in server station. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Yoghurt improperly cooled (made in house and left covered in large volume at room temperature.
- 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. Milk and heavy cream - opened 2 days prior
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
5/6/2013 | Routine - Food | Emergency order recommended |
- Ceiling tile missing. In servers area.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.Outside office door and and inside office has a broken electrical plate.
- Critical - Handwashing cleanser lacking at cooks line and servers area.
- Lights missing the proper shield, sleeve coatings or covers.Servers area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink and warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.Servers area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Outside door of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Critical - Observed cloth used as a food-contact surface.Bread in kitchen.
- Observed cutting board grooved/pitted and no longer cleanable.Kitchen.
- Critical - Observed encrusted, soiled material on dough roller.
- Observed grease accumulated on kitchen floor.Cooks line area.
- Observed holes in wall throughout the establishment.
- Observed nonfood-grade bags used for food storage.Chicken in walk in freezer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Massala in dry storage area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.ABC on the floor by back door area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Curry sauces,lamb in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area.
|
12/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kabob N Curry Inc, 12185 S Apopka Vineland Rd, Orlando, FL »