One Sweet Sista! Heavenly Cakes & Desserts, 324 Broadway, Kissimmee, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of food debris/soil residue on handwash sink. / Severals **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area./ at cook line by cutting board **Repeat Violation**
- Basic - Soiled dry wiping cloth in use./ at cook line **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cook potatoes pieces 75° at cook line recommended to rapid chill less then 4 hours **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ French toast made 3 days ago at tall reaching back area
|
10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. COOK LINE
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK ON COOK LINE CUTTING BOARD
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. REACH IN COOLER IN OFFICE. THERMOMETER MUST BE VISIBLE IN CONSPICUOUS LOCATION.
- Basic - Soiled dry wiping cloth in use. COOK LINE
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. KITCHEN
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE 73F AND BUTTER 69F ON PREP TABLE AT ROOM TEMP. RECOMMENDED TPHC.
- High Priority - Raw animal food stored over ready-to-eat food. OPEN CHUB OF GROUND BEEF OVER BREAD IN REACH IN COOLER AND REPACKAGED PORTIONED RAW BEEF STORED WITH REPACKAGED PORTIONED CHEESE IN REACH IN FREEZER
- 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. RAW TURKEY BURGERS STORED ON RAW BEEF IN REACH IN FREEZER
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK WENT FROM WORKING IN DISH AREA BACK TO COOK LINE WITHOUT CHANGING GLOVES. GLOVES CANNOT BE WASHED OR WIPED OFF. **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. OPEN LOAF OF HAM IN BACK REACH IN COOLER
- Intermediate - Employee filled water pitcher/cup at handwash sink. COOK LINE HANDWASH SINK ON DISH SIDE **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. COOK LINE HANDWASH SINK NEAR DISH AREA HAD A PITCHER IN IT AND SHEET PANS ON IT. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- 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.
|
2/21/2014 | Routine - Food | Warning Issued |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
10/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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