- Basic - Case/container/bag of food stored on floor in dry storage room. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice at 84 degrees in the cooling process. Corrective action, operator mover rice to reach in freezer to bring down to proper temp more quickly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Ecolab Oasis Quat in 3 compartment sink over 400ppm **Corrected On-Site**
- Intermediate - Accumulation of food debris on food-contact surface. Slicer **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of of dry beans and rice under steambin.
- Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food.
- Basic - Floor soiled/has accumulation of debris. I hot water heater room and behind oven and cookline sandwich reach in cooler.
- Basic - Food stored on floor. Containers of mayonnaise and oil in storage prep room. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Inspector provided one, for operator.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Approx. 7 oz. of frozen meat. Operator stated that he was thawing it. operator placed it into refrigeration. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on kitchen countertop. **Corrected On-Site**
- 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. For gravy on top of microwave temped 115°f, product was not in the process of preparation. Operator stated that he was using time to control the product but had no written procedure or time marking. Inspector provided appropriate form.Corrective Action: operator was instructed to put product into an ice bath and put it into the freezer for rapid cooling. Second temperature of product taken at approx. black beans cooling from approximately 9:35 am temped approx. 9:48am , 115°f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. For gravy on top of microwave temped 115°f, product was not in the process of preparation. Operator stated that he was using time to control the product but had no written procedure or time marking. Inspector provided form.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef or other meat stored in contact with ready pepporoni in cookline reach in freezer. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Observed deodorant spray stored on food prep counter next to food items in the kitchen above steam table. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed can of tuna being stored/drained in kitchen handsink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.For gravy on top of microwave temped 115°f, product was not in the process of preparation. Operator stated that he was using time to control the product but had no written procedure or time marking. Inspector provided appropriate form.Corrective Action: operator was instructed to put product into an ice bath and put it into the freezer for rapid cooling. Second temperature of product taken at approx. black beans cooling from approximately 9:35 am temped approx. 9:48am , 115°f.
- Intermediate - Observed ready to eat bread stored on lid of reach in freezer in dry storage room, operator stated that reach in freezer was not washed rinsed or sanitizer every 4 hours. Operator stated that establishment was prowling inside this same room every day. Establishment was informed that a handsink would be required in that same room if continuos food preparation was performed in that room everyday as outlined in respective dbpr code.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. For gravy on top of microwave temped 115°f, product was not in the process of preparation. Operator stated that he was using time to control the product but had no written procedure or time marking. Inspector provided appropriate form.Corrective Action: operator was instructed to put product into an ice bath and put it into the freezer for rapid cooling. Second temperature of product taken at approx. black beans cooling from approximately 9:35 am temped approx. 9:48am , 115°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. For chicken salad in sandwich prep cooler. Operator stated that it was prepared approx. 9am yesterday. **Corrected On-Site**
|
2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Reach in cooler fan guards.
- Basic - Equipment in poor repair. Reach in cooler not maintaining time/temperature control for safety foods at 41 F or below. Unit may not be used for storing TCS foods until it is maintaining proper temperature. Household refrigerator. corrective action taken: all TCS foods removed from unit.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Household refrigerator.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling onions with barehands while chopping for later use. **Corrected On-Site**
- High Priority - Raw animal food stored with ready-to-eat food in cold holding drawers. Raw ground beef stored by cooked luncheon meats. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
|
10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust on nonfood-contact surface. Reach in cooler fan guards.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit at front counter. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing Sink at front counter.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- No copy of latest inspection report.
- Observed build-up of food debris on nonfood-contact surface. Under soup warmers.
- Critical - Observed food stored on floor. Boxed pasta, bagged potatoes.
- Critical - Observed prep table cutting board stained/grooved.
- Observed single-service items stored on floor. Boxed cups, utensils
- Critical - Observed toxic item stored in food preparation area. lighter fluid. Corrected On Site.
|
10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-prewrapped utensils not properly presented.container of utensils
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. Exit light hanging by wires.
- Critical - Observed food stored on floor.potatoes Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.handle in contact with food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs over rte foods in reach in cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination.coffee filters.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Missing in some units at kitchen
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. White garbage bags for breads
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. All at kitchen Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. In chemical cabinet and in drawer with coffee filter
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On prep table shelves, on cart
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of microwave
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. At front line reach in freezer
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. Throughout
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [LICENSE STATED 30 SEATS BUT ESTABLISHMENT HAS 58 SEATS] [PROVIDED SEATING CHANGE EVALUATION FORM] Repeat Violation.
|
11/14/2011 | 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. [LICENSE STATED 30 SEATS BUT ESTABLISHMENT HAS 58 SEATS] [PROVIDED SEATING CHANGE EVALUATION FORM] Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Missing in some units at kitchen
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood on prep table
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. In chemical cabinet and in drawer with coffee filter
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On prep table shelves, on cart
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of microwave
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands in between changing gloves
- 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. Dishwasher
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. Throughout
- Observed gaskets with slimy/mold-like build-up. At front line reach in freezer
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. All at kitchen Repeat Violation.
- Observed nonfood-grade containers used for food storage. White garbage bags for breads
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of open deli meats need date of opening
- Observed residue build-up on nonfood-contact surface. On hand sinks/dump sink at cookline
- Observed residue/grease build-up on nonfood-contact surface. On surface of oven, fryers
- Observed single-service items stored on floor. Cups
- Critical - Observed soil residue in storage containers. Inside ice tea urn
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Wet wiping cloth not stored in sanitizing solution between uses. At front counter
|
9/1/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve cup used as scoop in seasonings Corrected On Site.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed establishment has 52 seats, but license statec 30 seats. [PROVIDED SEATI^CHANGE EVALUATION FORM]
|
1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. Chickens salad cover during ambient cooling process Advised
- Critical. Observed food stored on floor. Cases of oil, potatoes in dry storage room
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve cup used as scoop in seasonings Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Gloves
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Chopper
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on top of reach in cooler in kitchen
- Critical. Observed interior of reach-in cooler/drawers soiled with accumulation of food residue. At front counter
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of panini grill
- No mop/service sink installed/available at establishment. [MOP SINK MUST HAS HOT & COLD RUNNING WATER WITH WASTE WATER DRAIN TO A SEWAGE SYSTEM.] This violation must be corrected by : 13/25/10.
- Critical. Handwash sink not accessible for employee use at all times. Block by tradh can at front counter
- Critical. Observed handwash sink used for purposes other than handwashing. By dish area
- Lights missing the proper shield, sleeve coatings or covers. Above dish area
- Light not functioning. Kitchen
- Critical. Observed toxic item stored in food preparation area. Clorox spray bottles stored with chopper, single serve items
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed establishment has 52 seats, but license statec 30 seats. [PROVIDED SEATI^CHANGE EVALUATION FORM]
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 12/25/10.
- 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 This violation must be corrected by : 12/25/10.
|
10/25/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Pressed For Time Inc, 110 S New Hampshire Ave, Tavares, FL »