- Basic - Current Hotel and Restaurant license not displayed. / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / 0 ppm / **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking / less than 4 hours holding time per manager / asiago cheese bread / bakery station.
- High Priority - Toxic substance/chemical stored by or with single-service items. / blue liquid bottle next to brown bags / front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / milk using time as a public health control with no written procedures / customer self service station. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. / blue liquid bottle with no labeled / front counter.
|
09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Mop sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans above 3 compartment sink.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0ppm. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Ready to eat bread contacting hardware and wood. Advised to use deli paper.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Front counter. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mushroom soup 156 f for 3.5 hours.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reheating mushroom soup for 3.5 hours at 156f.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next to hazelnut cream.
- Intermediate - Cutting board(s) stained/soiled. Front line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Milk at coffee bar.
|
12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of grease on nonfood-contact surface. On all of the rolling racks
- Basic - Cutting board has cut marks and is no longer cleanable. Most every board
- Basic - Large amount of unused equipment/supplies present. The reach in cooler at the front counter
- Basic - Paper towel used as liner for food container. In contact with leafy vegetable and bacon
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 51 held on a plastic lift in the container in the reach in cooler at the front counter.
- High Priority - Displayed food not properly protected from contamination. The sneeze guard is set too low and a normal sized person can lean their face over the sneeze guard
- 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. Milk, soy, egg carton opened not dated
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. First sink on the left side of the three compartment sink
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. According to the training list provided some of the training for the employee was expired
- Intermediate - Soil residue in food storage containers. Placed in the unused reach in cooler at the front counter
|
8/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Food preparation area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Icemaker soup in standing water
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested zero
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups cooling overnight 50
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter 64 and 54 on frontline for over 4 hours **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Soups 49 cooling overnight per cook.
- Intermediate - Spray bottle containing toxic substance not labeled.n2
|
6/24/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Leaking pipe at plumbing fixture. Back line coffee area dump sink
- Basic - Nonfood-contact equipment in poor repair. Catering cooler not maintaining proper temperature. Do not use
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter 60 less than 2 hours, chilled for temperature recovery.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- 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. Half and half
|
4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Lettuce scoop
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On caulking of hand sinks at both bathrooms
- Observed cutting board grooved/pitted and no longer cleanable. All single ones
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. On surface of all cutting boards
- Observed gaskets/seals on cold holding unit in poor repair. At reach in cooler for shell eggs
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. The small reach in cooler across from stream well had an accumulation of water
|
12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Asaiago bagels, demis and loaves held at room temperature after baking. Repeat Violation. 11-30 11
|
6/26/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. Baked breads, frontline contacting wicker baskets
- No Heimlich maneuver sign posted.
- 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. This violation must be corrected by : 6 20 12.
- Critical - Observed buildup of slime in the upper interior of ice machine. And inside of access door
- Observed cutting board grooved/pitted and no longer cleanable. Panini makeline cooler.
- Critical - Observed food stored on floor. Salt for water softening system. Corrected On Site.
- Critical - Observed food stored on floor. Soup, walk in freezer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Frontline reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Asaiago bagels, demis and loaves held at room temperature after baking. Repeat Violation. 11-30 11
- Critical - Observed uncovered food in holding unit/dry storage area. Breads on top of bakers rack. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plasticware, makeline
|
4/20/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Critical - Food not stored in a clean location. Bagels on makeline stored in wicker basket without lining. Corrected On Site.
- Critical - Food not stored in a clean. Demi asiago bread stored contacting wicker basket on makeline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Asiago, jalapeno cheddar bagels held at room temperature for 2.5 hours per operator. Operator intends to use time plan.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.Coffee area. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.Spray head submerged in water.
|
11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.Bread contacting wicker basket on frontline Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Bread loaves on frontline touching wicker baskets
- Observed build-up of food debris, dust or dirt on interior of catering cooler
- Critical - Observed buildup of slime in ice dispensing chute on self serve drinks machine
- Critical - Observed buildup of slime/residue build up on soda dispensing nozzles.
- Critical - Observed food being cooled by nonapproved method.Deli meats 48-49F cooling one hour covered in walk in cooler. Shallowed and placed into walk in freezer for temperature recovery to 41F within 3 hours
- Observed single-service articles improperly stored.Take out bags stored under frontline handsink Corrected On Site.
- Critical - Observed slight buildup of slime in the interior of ice machine.
- Critical - Observed toxic item stored by single service items on frontline Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.Grill cleaner stored over frontline steamtable Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.2 buckets tested zero ppms Corrected On Site.
|
2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheeses 50-55F, deli chicken 55F and tuna & chicken salads 52F overnight per operator Second Repeat Violation.
- Critical. Violation: 04-01-1 Sandwich cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 12 9 10.
- Violation: 14-37-1 Observed loose frontline cutting boards grooved/pitted and no longer cleanable.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Tested beliw 50 ppm after 4 cycles Repeat Violation.Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired Repeat Violation.
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.Plastic knives, frontline. Second Repeat Violation.
|
12/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.Soft deli cheeses 50-55F, deli chicken 55F and tuna & chicken salads 52F overnight per operator Second Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Egg souffles 109F on top of toaster for 30 minutes per operator. Operator discarded Repeat Violation.
- Critical. Observed food being cooled by ineffective method.Sliced deli meats 59F, ambient coong covered in walk in freezer.
- Critical. Sandwich cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50-55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 12 9 10.
- Critical. Observed bagged ice stored in ice used for drinks in icemaker
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Soda bag in box storage too close to mopsink
- Critical. Observed improper use of bowl used to dispense crumbled cheeses in makeline reach in cooler.
- Observed loose frontline cutting boards grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested beliw 50 ppm after 4 cycles Repeat Violation.Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired Repeat Violation.
- Observed build-up of mold-like substance on ice maker chute at self service area
- Clean utensils not stored in a protected manner. Knives on frontline
- Unwrapped single-service utensils not presented so that only the handles are touched.Plastic knives, frontline. Second Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
12/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarella cheese 53F in salads cooler for 2 hours,moved to cooler for temperature recovery to 41F within 2 hours. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheese 53F held ineffectively on ice for 1.5 hours, re-iced for continued cold holding
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sausage 113F & eggs 122F in steamtable for 3 hours per cook, reheated to 165F for continued hot holding. Advised not to double pans for storage and metal pans for better heat transfer.
- Observed nonfood-contact equipment in poor repair. Icemaker door in disrepair & dangerous
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zerp ppm after 5 cycles. Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired.
- Critical. Observed heavy buildup of slime/black moldlike substance on/in ice dispensing chute at self serve drinks machine Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched.Plastic spoons, by hot holding Repeat Violation.
|
6/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Bakery area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 62F held ineffectively on ice at makeline. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Waldorf salad 48F,soft deli cheese 50F,tuna salad 46F in sandwich makeline cooler. Advised to quick chill to 41F or colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sandwich makeline cooler food temperature 43-50F. Advised to lower temperature to 41F or colder and discontinue over loading with food to allow for proper air flow
- Critical. Breads on makeline stored on wicker basket surfaces. Baskets not completely lined with deli paper.
- Observed gaskets/seals on cold holding unit in poor repair.Bagels area
- Observed nonfood-grade containers used for bread storage.Improperly lined wicker baskets on frontline
- Critical. Observed buildup of slime in ice dispensing chute at self serve area
- Unwrapped single-service utensils not presented so that only the handles are touched.Plasticwares at frontline
- Observed drink cups at registers area stored without protection from potential customer contamination.
- Plumbing system in disrepair.Frontline handsink not draining properly
- Observed wall soiled with accumulated black debris/black moldlike substance in dishwashing area.
|
2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/18/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 67F held ineffectively in ice at frontline. Advised. Repeat Violation.
- Critical. Violation: 08A-20-1 Observed food not properly protected from contamination.Breads in wicker baskets on makeline that were not properly lined with food grade liner allowing bread to contact wicker surface Corrected On Site.
- Violation: 14-37-1 Observed makeline cutting board grooved/pitted and no longer cleanable.
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.Plasticware on makeline Repeat Violation.
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.By back door
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certifications.Danielle Schutt,Eric Mason This violation must be corrected by : 9 16 09.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9-16-09.
|
9/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees FahrenheitCommercially processed sauce thawing in handsink at 71F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 67F held ineffectively in ice at frontline. Advised. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.2 door makeline cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.3 door makeline cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.Single door egg storage cooler,frontline
- Critical. Observed potentially hazardous food thawed in an improper manner.Commercially processed sauce thawing in running water above 41F. Food temperature 76F.
- Critical. Observed food not properly protected from contamination.Breads in wicker baskets on makeline that were not properly lined with food grade liner allowing bread to contact wicker surface Corrected On Site.
- Critical. Observed food not properly protected from contamination, bread loaves stored on top of cardboard box at bread slicing machine Corrected On Site.
- Critical. Observed food stored on floor.Soups in walk in freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat cheese in makeline cooler
- Observed makeline cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on nonfood-contact surface.Top of dishmachine
- Non-prewrapped utensils not properly presented.Silverware on makeline
- Unwrapped single-service utensils not presented so that only the handles are touched.Plasticware on makeline Repeat Violation.
- Critical. Cold water not provided/shut off at employee handwash sink.Warewashing area handsink
- Faucet/handle not functional at plumbing fixture.Cold water side, warewashing area
- Critical. Handwash sink not accessible for employee use at all times.Front makeline handsink blocked by food thawing in sink basin Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.Front makeline handsink used for thawing food Repeat Violation.
- 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. For reporting purposes only.By back door
- Critical. Manager lacking proof of Food Manager Certifications.Danielle Schutt,Eric Mason This violation must be corrected by : 9 16 09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 9-16-09.
|
7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/28/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Panera Bread, 329 Park Ave, Winter Park, FL »