- Basic - Employee beverage container next to clean glasses at bar. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side of door in server hallway.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. On cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. 4 hand washing sinks in bar area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Corrective action: dishwasher washed hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Foodhandler on cook line handled raw hamburger and changed gloves without washing hands. Corrective action: foodhandler washed hands and put on new gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 90f for 2 hours by oven on prep line. Corrective action: discussed time plan with chef
- High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Sous vide chicken 120f. Corrective action: all sous vide items must be reheated to 165f.
- Intermediate - Cutting board(s) stained/soiled. On cookline.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Lamb chops 46f in walk in cooler overnight. Corrective action: hole was punched through plastic to allow for airflow.
- Intermediate - Slight Accumulation of mold-like substance inside the ice bin. By waiter station in back of kitchen.
|
4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. 2 food handlers in the kitchen. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.under fryer in kitchen.
- Basic - Food stored on floor. In dry storage room were meats are in toured in the very back of the establishment. As well as in the walk in cooler.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Establishment stated the salmon is sometime served seasonally. No warning issued because establishment does not intend to serve salmon until summer of 2014 so no warning is issued. No parasite destruction/aqua cultured information provided.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the mussel tags.
|
12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Small wooden cutting boards cracked, deeply grooved
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage over cans
|
5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. Small wooden cutting boards cracked, deeply grooved
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage over cans
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Right cookline
- Basic - Observed employee taste test a sauce by dipping finger in sauce and licking it, continuing to work without handwashing.
- 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. Slicing bread
- High Priority - Medicine stored in refrigerator/cooler with food. Burn cream. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, beans 45-47, half and half 45, feta 46, pulled pork 42, lamb 43. All items in cooler overnight per operator.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Along white guard.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. End of bar **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Cookline
- Intermediate - Handwash sink used to store dirty utensils. Dish area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cured pork.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray
|
5/17/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 124 placed under the stove on the cook line to cool at room temperature. Corrective action taken moved to the walk in cooler
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm at the bar
- Critical - Fruits/vegetables not washed prior to preparation. Employee was cutting onions without first washing the onions
- Critical - Handwash sink not accessible for employee use at all times. Black by a large pan at the bar **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. One filter was missing on the cook line
- Critical - Observed cloth used as a food-contact surface. In contact with tacos. I contact with eggs halves
- Observed employee with no hair restraint. Expo person, cook
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards are soiled
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store the scoops for the ice cream by the ice machine **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line **Corrected On-Site**
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Employees cutting vegetables without gloves **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Veal stored over pork in the walk in cooler
- Critical - Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. By the rear door
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/15/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
4/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. Corrected On Site. Sanitizer bucket was empty.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Wares washed without sanitizer.
- 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 13 12.
- Critical - Observed food stored in a prohibited area. Dry curing pork in household refrigerator in smoker room. Operator removed refrigerator. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salt/dry curing pork 45F in household refrigerator. Moved to effective refrigeration for temperature recovery.
|
4/13/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bacon 58F and shrimp 53F in salads makeline cooler for 1 hour per operator. Shallowed and plaved into walk in cooler for temperature recovery This violation must be corrected by : 11 16 11.
- Critical - Violation: 04-01-1 Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 53-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 11 16 11.
|
2/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bacon 58F and shrimp 53F in salads makeline cooler for 1 hour per operator. Shallowed and plaved into walk in cooler for temperature recovery This violation must be corrected by : 11 16 11.
- Critical - Violation: 04-01-1 Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 53-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 11 16 11.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 1 16 12.
- 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 : 1 16 12.
|
1/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bacon 58F and shrimp 53F in salads makeline cooler for 1 hour per operator. Shallowed and plaved into walk in cooler for temperature recovery This violation must be corrected by : 11 16 11.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Clarified butter 107 F for one hour per operator. Operator intends to use time plan. Repeat Violation.
- Critical - Violation: 04-01-1 Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 53-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 11 16 11.
- Violation: 14-37-1 Observed all makeline and loose white cutting boards grooved/pitted/heavily soiled and no longer cleanable.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 15-37-1 Obseved hood filters in disrepair.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on underside of mixer head.
- Violation: 23-05-1 Observed residue build-up on walk in cooler fan covers
- Violation: 37-14-1 Observed ceiling with flaking paint over makeline area
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 1 16 12.
- 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 : 1 16 12.
|
11/17/2011 | Routine - Food | Call Back - Extension given, pending |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 1 16 12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1 16 12.
- Observed all makeline and loose white cutting boards grooved/pitted/heavily soiled and no longer cleanable.
- Critical - Observed buildup of slime/black moldlike substance in the interior of ice machine.
- Critical - Observed buildup of soiled material on underside of mixer head.
- Observed ceiling with flaking paint over makeline area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bacon 58F and shrimp 53F in salads makeline cooler for 1 hour per operator. Shallowed and plaved into walk in cooler for temperature recovery This violation must be corrected by : 11 16 11.
- Observed residue build-up on walk in cooler fan covers
- Obseved hood filters in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Clarified butter 107 F for one hour per operator. Operator intends to use time plan. Repeat Violation.
- Critical - Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 53-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 11 16 11.
|
11/15/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Silverware and plates in lobby area.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Handwashing splash potential by grill area handsink
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Read 28F, Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Cracked wood cutting board
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handling lettuce with bare hands Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cookline cutting boards grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Cookline
- Observed employees with no hair restraint.
- Critical - Observed food being cooled by nonapproved method.Cooked greens coong in quantity over 2 inches deep and covered in walk in cooler
- Critical - Observed food stored in a prohibited area.Onions stored by sanitized utensils
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Dry storage area Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Thumbscoop ice cream area Corrected On Site.
- Critical - Observed potatoes stored on floor.In dry storage area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 45-48F for 15 minutes per operator, shallowed and moved to cooler for temperature recovery.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked eens 44F in walk in cooler, shallow panned for temperature recovery
- Observed residue build-up on espresso machine dispenser head
- Critical - Observed sanitizer stored by food on storage rack
- Critical - Observed screen in door torn/in poor repair.Smoker area
- Critical - Observed soda boxes stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.Cookline
- Observed storage of maintenance tools in areas that may result in cross-contamination.Cook's knife bag on slicer Corrected On Site.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed unlabeled chemical spray bottle, 3 bay sink area
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee/ tea maker filter dated 9-09
|
1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/10/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
9/30/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked peppers 85F on cookline for 45 minutes per operator. Operator intends to use time plan.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spatula, spoon on cookline
- Critical. Observed employee put on clean gloves iwithout washing hands. Corrected On Site.
- Critical. Observed employee put on clean gloves after handling soiled dishwares without washiing hands. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.Server's area
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.Oussled wate outside back door.
- No mop/service sink installed/available at establishment.Removed recently. This violation must be corrected by : 11 30 10.
- Observed wall in disrepair.Below dishmachine
|
9/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Facility uses cobia and snapper for ceviche. This violation must be corrected by : 6 29 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Half & half 78F in bar glass door cooler overnight per operator
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Bar area glass door cooler food temperature 78F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Observed 3 door cookline cutting board grooved/pitted and no longer cleanable.
- Critical. Observed slight buildup of slime in the interior of Left ice machine.
- Critical. Handwash sink not accessible for employee use at all times.Popcorn tub in bar area handsink basin
- Missing drain plug at dumpster.
- Critical. Observed unlabeled chemical spray bottle over kitchen 3 bay sink
|
4/26/2010 | Routine - Food | Warning Issued |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Sewage and waste water disposed properly
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Flammable/combustible materials - properly stored
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Employee training validation
- Critical. Employee training validation
|
10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Admin. Complaint Callback Complied |
Restaurant representatives - add corrected or new information about Ravenous Pig, 1234 N Orange Ave, Winter Park, FL »