- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main center food prep island. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Bend fryer and stove.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour next to stove.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Product was not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Product was not being controlled by time either.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat sauces in main kitchen reach in cooler.
- 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.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. Apron hung on shelf with food items
- Basic - Floor soiled in dish room
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. /. OPERATOR STATED THAT FILTERS WERE BEING CLEANED.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. /. ON DRAIN BOARD, IN DISH ROOM
- Basic - Soil residue build-up on nonfood-contact surface. /. ON WOOD PALLET AT COOK LINE
- High Priority - Container of medicine improperly stored. /. VITAMIN BOTTLES AT FRONT COUNTER WITH SINGLE-USE TO GO CONTAINERS
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. MAC and CHEESE TEMPED 110F, at steam table
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. For top hotox **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **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.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - In-use utensils/knives stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. FOR HOT HOLDING OVENS
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name. FLOUR CONTAINERS AT COOKLINE
- High Priority - Raw animal food not properly separated from ready-to-eat food. IN CHEST FREEZER
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. IN DISHROOM **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. MILK IN REACH IN COOLER
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No conspicuously located thermometer in holding unit. / in frontline hot box
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food buckets stored on floor. / in kitchen
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11/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [ establishment licensed as 10 seats, observed 13 seats during inspection ]
- Critical - Hand wash sink lacking proper hand drying provisions. / at frontline
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen
- Critical - Lack of toilet tissue at toilet.
- Lights missing the proper shield, sleeve coatings or covers. / in frontline hotbox
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / in frontline hot box
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. / at frontline, kitchen, dishroom
- Critical - No person in charge of establishment.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed a case of cabbage stored on floor. / in kitchen
- Observed build-up of grease on hood filters
- Critical - Observed employee putting new gloves on without washing hands.
- Critical - Observed food buckets stored on floor. / in kitchen
- Observed food debris /grease accumulated on kitchen floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. [ raw fish stored over RTE margarine/salad dressing/vegetable in RI COOLRR]
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / employee drink bottle stored in RI COOLER
- Critical - Observed raw chicken stored over raw goat meat, in RI COOLER
- Observed single-service articles stored without protection from contamination. / open aluminum food pans, on rack in dishroom
- Observed single-service items/ a box of paper hand towels stored on floor.
- Observed single-service items/a box of straws stored on floor. / in kitchen
- Critical - Observed unwashed fruits/vegetables stored over other ready-to-eat food./cooked goat, lettuce in RI COOLER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked fish was 120 F, in frontline hot box, less than 4 hrs
- Critical - Raw chicken stored next to carrot / in RI COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [ goat meat cooked at 8AM yesterday, in RI COOLER]
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Warning Issued |
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