- Basic - Cutting board has cut marks and is no longer cleanable./ cook line and prep area
- Basic - In-use wet wiping cloth/towel used under cutting board. / prep table **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ reaching cook line
- Basic - Reach-in cooler gasket torn/in disrepair./ bar area
- Basic - Reach-in cooler shelves with rust that has pitted the surface./ cook line **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. / at cook line
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle. / at cook line
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Heavy Encrusted material on can opener blade.
- Intermediate - Water filter not changed according to manufacturer's instructions./ by ice machine
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./ apples at buffet
|
08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Grease accumulated under cooking equipment. At cook line
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Fanta drink in cooler in kitchen by exit door.
- Basic - Reach-in cooler, walk in cooler, shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Corn and white chocolate in dry area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 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.
- 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.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 300 ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- 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. Creamer by cooler in kitchen by exit door
- Intermediate - Cutting board(s) stained/soiled.
|
3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface- ice machine exterior.
- Basic - Ceiling tile missing- above walk in freezer door.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance- above dish machine.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair- sandwich station incapable of holding product at required temperature of 41° F; all product found at 45-47°.
- Basic - Ice buildup in reach-in cooler; sandwich station. Top compartment doors do not seal cold air in unit.
- Basic - Old labels and/or glue residue stuck to utensils stored as clean.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- various cold cuts 45-47° in sandwich station; all product was iced for rapid chilling. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin- drinks station. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
|
7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cases of pizza boxes stored on floor in dry storage area. **Corrected On-Site**
- Basic - Dishwasher with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- deli salads 52-54?. Product was set up in buffet two hours prior; operator voluntarily discarded at the end of lunch.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours- scrambled eggs at 110? after 2 hours. Product was reheated to 170? and moved to shallow pan to re-start cooling process. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the cornered ice machine; engineering dispatched to conduct cleaning. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches- scrambled eggs. **Corrected On-Site**
|
4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mandolins Restaurant, 2900 Parkway Blvd, Kissimmee, FL »