- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required at the right side of the hand sink on the cook line to reduce the possibility of food contamination when the wire rack has been placed adjacent the hand sink **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Just about all non food contact surfaces are soiled **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Two windows are missing in the dining room and the areas are boarded up **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47 and lettuce 50 in the top section of the prep reach in cooler on the cook line. A space was present where a food storage container was missing allowing the air to escape from the upper portion the reach in cooler since 1030 am **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface, on tables, steam table and most equipment on the cook line **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In the rear ware wash room **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Three door unit **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. Kitchen **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods, rice, beans, etc **Warning**
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9/11/2013 | Complaint Full | Warning Issued |
- Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting boards are soiled due to the grooves **Warning**
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2/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line
- Basic - Water leaking from faucet/faucet handle. three compartment sink
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. X2 employees reported to the cook line and failed to wash hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 45 in the reach in cooler in/at the however it was not in the cold section when held in the prep top area
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked food in the reach in cooler on the cook line **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Chicken over French fries **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Flat grill
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Pot/pan rack blocking the access in the three compartment sink room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods undated in all units
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. Hood system **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Lights in the dish washing room **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting boards are soiled due to the grooves **Warning**
- Wall not smooth and easily cleanable. New wall in kitchen is not painted **Warning**
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12/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, milk open not dated
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table kitchen Corrected On Site.
- Violation: 38-02-1 Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
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12/28/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on the wire rack in the ware washing area
- No plan review submitted and renovations in progress. The facility has changed thr food service layout. Plan review is required, approved plans within 60 days.
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table on the cookline is soiled Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. a lid was in the bag of flour used to scoop out the flour.
- Critical - Observed interior of microwave soiled. far left unit is soiled Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream open held 24 hrs or greater not dated
- Observed unnecessary items on the premise. Excess equipment, reach in coolers etc unused on the premises
- Observed wall soiled with accumulated grease. adjacent to the cooking equipment
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a hole on the bottom of the door
- 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. On the floor in the dining area. For reporting purposes only.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light is in-op in the warewashing area Repeat Violation.
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12/28/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. by three compartment sink
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. between equipment
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. by the three compartment sink
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Critical - No water system approval reports on-site.
- Observed a broken window in dining area
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table kitchen Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with cups in a drawer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, milk open not dated
- Critical - Observed raw animal food stored over ready-to-eat food. beef raw non commercially wrapped over cooked chicken in the three door reach in cooler . Provided safe refrigerator storage form
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
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10/21/2011 | Routine - Food | Warning Issued |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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4/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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