- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in a location that is exposed to splash/dust. Breads too close to hand wash sink
- Basic - Reach-in cooler gasket torn/in disrepair. At front line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Less than 4 hours, advised
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket
- Intermediate - Cutting board(s) stained/soiled. The one on line, and the one on prep table
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At front line reach in cooler has an ambient temperature of 48°, operator turn done thermostat, recheck in 30 minutes, now at 44°,
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of service filter date
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4/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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