- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Sesame paste at the exit door.
- Basic - Case/container/bag of food stored on floor in walk-in freezer - fries pita breads
- Basic - Cutting boards has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine tested at 0ppm chlorine
- Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment /utensils must be properly air dried before use.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse cycle setup in the middle section of the 3 compartment sink. **Corrected On-Site**
- Basic - Floor tiles missing at the prep / dish machine area
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Old labels stuck to food containers after cleaning. Old labels must be removed from food containers.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Utensils in poor condition. Using cut off jar not easily cleanable to scoop food **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris at the prep areas.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 44°, walk in cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over the falafel / turkey / cut lettuce in the walk in cooler. Raw chicken on the top of the cole slaw in the walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw prepped chicken over the beef in the walk in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaning solution spray bottles hanging with the clean plates at the front counter **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle with surface cleaner on the prep table next to the chicken. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Dripping grease on pipes underneath Hood System
- Basic - Ceiling tile missing. Front service line spoke to Manager
- Basic - Employee personal items stored in or above a food preparation area. Jacket stored on storage shelve
- Basic - Employee with no hair restraint while engaging in food preparation. Front service line
- Basic - Interior of microwave soiled with encrusted food debris. Observed in front service area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed underneath fire Suppression systemhood system.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Recommend using baking sheet pans located underneath prep counter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. All containers stored in walk in cooler , spoke to owner Will order, immediately recommend. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Red beans 50° stored inside walk in cooler stored overnight per employee
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Red beans 50° stored in wall in cooler
- High Priority - Toxic substance/chemical stored by or with single-service items. Air wick stored in area with straws located in the front on Front service line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hummus stored in walk in cooler **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Purple content in spray bottles used in kitchen **Corrected On-Site**
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Aluminum containers of boxes stored on floor.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed at employees front line and back
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Front and back reach in coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bottle of sauces located on main line
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. All plastic containers using in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Falafel 45°f
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell above carrots **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed two large water bottles in front of handwash sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Wrong type thermometer cooking
- 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. Dishwasher working at time of inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
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