- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine
- Equipment or utensils not designed or constructed in a durable manner. the cover to the reach in freezer is damaged
- Critical - Handwash sink not accessible for employee use at all times. blocked by boxes at the front counter Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. delinquent 2 years
- Light not functioning. centerr light bank and lights over the dish machine
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed cloth used as a food-contact surface. in the cheese container Corrected On Site.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. 17 pound fuel tank. For reporting purposes only.
- Observed equipment in poor repair. missing a handel to the hot box
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing a watch while on the cookline Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. used as storage on the cookline Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. pork stored over noncommercially wrapped coleslaw in the storage reach in cooler on the prep line
- Critical - Perimeter walls and roofs do not effectively protect establishment against cross-contamination. Outside smoker on a trailer used by the facility has no screen or 4 foot walls to prevent the entrance of flying insects.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry cooked held in the storage reach in cooler on the cookline
- Critical - Stem type thermometer not within the intended measuring range of use. 0-220 f degrees
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Chest freezer door.
- Violation: 23-06-1 Observed build-up of dust on nonfood-contact surface. Shelving over cookline.
- Violation: 23-07-1 Observed soiled gaskets on reach-in cooler.
- Violation: 25-04-1 Observed single-service items stored on floor. Boxed to-go plastic cutlery.
- Critical - Violation: 32-16-1 Hand wash sink at cookline lacking proper hand drying provisions.
- Violation: 36-14-1 Observed grease/soil/food debris accumulated on kitchen floor.
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. License expired 4/01/2011
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 1/09/2012.
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1/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 4/01/2011
- Critical - Hand wash sink at cookline lacking proper hand drying provisions.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. This violation must be corrected by : 1/09/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling roll with barehands prior to toasting. Advised.
- Observed build-up of dust on nonfood-contact surface. Shelving over cookline.
- Observed build-up of grease on nonfood-contact surface. Exterior of oven.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Pipe and floor drain under 3 compartment sink.
- Critical - Observed dishmachine not clean.
- Observed grease/soil/food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair. Chest freezer door.
- Observed single-service items stored on floor. Boxed to-go plastic cutlery.
- Observed soiled gaskets on reach-in cooler.
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11/9/2011 | Routine - Food | Warning Issued |
- Critical - Bathrooms not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed cloth used to hold cutting board steady.
- Critical - Observed food being cooled by nonapproved method. Beef cooling in covered container. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Chest freezer door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham, turkey, 45-46F, prep unit. Product iced. Corrected On Site.
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6/3/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.
- Carbon dioxide tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass door cooler. All PHF'S removed to another unit. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Several items stored in handsink. Corrected On Site.
- Critical - No conspicuously located thermometer in glass door cooler.
- Critical - Observed cloth used as a food-contact surface. Wiping cloth used to hold cutting board steady. Corrected On Site.
- Critical - Observed light buildup of soil on soda dispensing nozzles. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hot dogs, butter in reach-in cooler temping 45-46F. Advised. Product moved to colder unit.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Stem type thermometer not within the intended measuring range of use. Thermometer needed to take cold food temperatures.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use. Lowest temperature is 50F.
- Critical. Violation: 05-09-1 No conspicuously located thermometers in reach-in coolers. Advised thermometers must be located in warmest part of units.
- Critical. Violation: 32-04-1 Bathrooms not enclosed with tight-fitting, self-closing doors.
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11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Food prepared in a private home. Red velvet cake. Stop sale issued.
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk in reach-in cooler at front counter. Product was discarded. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Pork coong in covered containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in unit at front counter. All PHF'S removed from unit. Corrected On Site. Do not use unit until temperature of potentially hazardous foods can be maintained at or below 41F.
- Critical. Stem type thermometer not within the intended measuring range of use. Lowest temperature is 50F.
- Critical. No conspicuously located thermometers in reach-in coolers. Advised thermometers must be located in warmest part of units.
- Critical. Observed employee change gloves and engage in food preparation without washing hands.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed buildup of soil in soda dispensing nozzles.
- Observed build-up of food debris/dust on shelves at cookline.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by box, towels. Corrected On Site.
- Critical. Bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Electrical outlet missing cover plate; behind CO2 tanks. For reporting purposes only.
- Carbon dioxide tanks not adequately secured.
- Critical. No proof of required employee training provided. This violation must be corrected by : 11/20/2010.
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9/21/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 13-04-1 Observed employee with no beard guard/restraint.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last service date was 9/13/08
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Violation: 22-11-1 Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Slicer
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all shelves at cook line
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. X2 both bathrooms doors
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. At cook line
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Front counter
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Violation: 51-16-1 No plan review submitted for moving the dishmachine.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. Does not know the chlorine sanitizer strength
- Critical. Violation: 53B-08-1 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. Pro
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese temp at 52 degree, dice ham & chickens have a temperature of 53 degree, raw chickens temp at 52 degree, all products were in reach in cooler at cook line. Stop sales issued
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at cook line has an ambient temperature of 48 degree This violation must be corrected by : 5/25/2010.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. X2 missing in reach in coolers
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In BBQ sauce
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed a container on a food preparation table or over/next to clean equipment/utensils. Cook line
- Observed employee with no beard guard/restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last service date was 9/13/08
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. Paint buckets
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Slicer
- Critical. Observed buildup of slime on soda dispensing nozzles. Front counter
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Front counter
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. X2 at kitchen
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all shelves at cook line
- Observed single-service items stored on floor. Cups under front counter
- Critical. Cold water not provided/shut off at employee handwash sink. By dishmachine
- Critical. Hot water not provided/shut off at employee hand wash sink. By dishmachine
- Critical. Observed handwash sink used for purposes other than handwashing. Whip in sink Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. X2 both bathrooms doors
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Front counter
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment. At cook line
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Front counter
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- No plan review submitted for moving the dishmachine.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Employees not informed of acceptable sanitary practices. Does not know the chlorine sanitizer strength
- 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. Pro
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5/24/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about O'boys Bar B Q, 4932 New Broad St, Orlando, FL »