- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Poultry 47. 46. Sausage 51. See stop sale. **Warning** 9/17: Not observed and/or Not verified and/or Not Set Up
|
09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. All four microwaves are soiled on the cook line. **Warning**
- Basic - Objectionable odor in establishment. On the cook line **Warning**
- Basic - Plumbing system in disrepair. The faucet to the sink by the pass thru area is clogged. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Poultry 47. 46. Sausage 51. See stop sale. **Warning**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Informed of deficiency the following corrective action was taken washed hands. Recommend the staff review the following Food Safety is in your Hands DBPR Form HR 5030-157 is available @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter mix 46. 52. Egg wash 46. These were in the tall unit closest the Dish machine area. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over batter mix in the tall unit on the cook line. Recommend the following form be reviewed by the staff SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken marinated stored over bacon boxes in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. The facility has a written plan for the two tall units, but it could not be located during the visit. Recommend placing the unit directly under the cooking equipment on the time control plan due to heavy use of the unit. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 additional forms are available @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
|
09/15/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair their is a leak in the roof as evidence of a bucket and standing water in the storage room. Approximately 1 year **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Over the ice machine
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham 50. Sausage 46. 45. Beef 47. All located in the reach in cooler unit directly under the cooking equipment. Product located in the unit approximately 3 hours.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 46. Butter 44 in the prep reach in cooler closest the Dish machine area
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 46 doubled pan at the wait staff section.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Spraying soiled dishes then extracted the clean basket from the Dish machine without washing hands
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease on nonfood-contact surface. In he bucket under the cooking equipment **Repeat Violation**
- Basic - Ceiling in disrepair. A hole thru the ceiling in dry storage, leak in the roof
- Basic - Objectionable odor in establishment. From under the cook line closest the Dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 48 moved to the walk in cooler, cheese 44-46 in the tall reach in cooler.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Floor tiles missing. By the Dish machine
- Basic - Grease accumulated under cooking equipment. Bucket over flowing located under the flat grill
- 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
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Pork raw in drawer was stored behind cooked sausage. The highest cook temp food should be closest the door, or bottom of unit. Provided state form **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Marinated chicken was stored over the banana nut mix container **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. Sour cream opened not dated
|
9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser, and associated equipment by the main cook are are soiled **Corrected On-Site**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. The lids to the cooler units are being stored on the floor and adjacent to the hand sinks.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch **Corrected On-Site**
- Basic - Food stored in a prohibited area. Condiment packets are store under the hand sink in the wait staff area
- Basic - Gaskets/seals on holding unit in poor repair. Gasket does not seal unit CA
- Basic - Interior of microwave soiled with encrusted food debris. X2 units in the kitchen **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit CA **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45 in the stand up unit by the secondary cook line closest the Dish machine side
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. An employee reported to work, fixed his hat, checked in system, then reached for gloves without washing hands **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs in flat stored over cut, washed vegetables in unit ca **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Poultry is not the first item closest the operator in drawer, when holding fish, beef, etc
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Wait staff area
|
1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rail 1
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rail 2
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. under and between cookline equipment
|
7/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door storage reach in cooler on the cookline is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rail 1
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. rail 2
- Critical - Establishment drainage system not designed and installed properly. foul, sewage oders noted on the cookline area 2
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. area 1 cook
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. cooking utensils are being stuck in between equipment on the cookline
- Critical - No conspicuously located thermometer in holding unit. glass door storage reach in cooler on the cookline
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on the edge of the storage reach in cooler on the cookline area 1
- Observed build-up of grease on nonfood-contact surface. under and between cookline equipment
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles, heads and body at the side wait staff area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after handling raw shelled eggs at area 1 the employee failed to wash hands to break the contamination cycle. wash, rinse, sanitize of hands required after touching raw foods.
- Observed equipment in poor repair. the glass pane to the pastry storage reach in cooler is broken or missing, remaining glass edge covered with duct tape
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. after washing hands and failing to apply sanitizer the area 1 cook proceeded ro touch bread, cheese, eggs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44 f degrees in the storage reach in cooler on the cookline by area 1
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 48, and ham 44 f degrees in the prep reach in cooler on the cookline rail 1
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 53, chicken 53 f degrees in the storage reach in cooler on the cookline (glass)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 48, cheese 49 f degrees in the prep reach in cooler on the cookline rail 2
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the expo area storage reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. eggs raw (non pasterized) stored over vegetables in the storage reach in cooler on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
7/25/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. sink closest the syrup boxes Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. Rear prep area hand sink missing a splash guard
- Critical - Observed dented/rusted cans. Ripe olive cans x2 with dents. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Rear prep area employee touched head multiple times, while handling melons. The employee failed to wash his/her hands to break the contamination cycle Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline closest the syrup boxes.
- Observed grease and debris accumulated under cooking equipment on the cookline Repeat Violation.
- Observed old labels stuck to food containers after cleaning. buckets on the top shelf at the dish machine
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated in the storage reach in cooler at the expo line
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 500 ppm at the three compartment sink Corrected On Site.
|
1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery #1230, 6425 University Blvd, Winter Park, FL »