- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only. /. Small boiler for sundry room **Corrected On-Site**
|
5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. **Corrected On-Site**
|
10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In pasta container - RIC
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Hot dogs 120? after reheating for 2.5 to 3 hours **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad dated 3/11 **Corrected On-Site**
|
3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-25-1 Observed packaged food not labeled as specified by law. Grab and go TCS salads, fruit bowls with melon and sandwiches only have dates on packaging - refer to comments section for labeling requirements. Repeat Violation. Callback inspection : sticker with rosen sign and date label observed. Labeling still requires location name and address.
|
10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep cooler at 57F. Reach in cooler between deli and kitchen: 42F, 46F, 50F [different parts]. This violation must be corrected by : 10-6-12.
- Critical - Hot water not provided/shut off at employee hand wash sink. Restrooms.
- Critical - No handwashing sign provided at a handsink used by food employees. Restrooms.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Hands not washed between glove change. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized - knives rinsed with hot water in handssink and then sanitized in sanitizer bucket. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing colored rubber bands.
- Critical - Observed handwash sink used for purposes other than handwashing. Used for rinsing knives.
- Critical - Observed packaged food not labeled as specified by law. Grab and go TCS salads, fruit bowls with melon and sandwiches only have dates on packaging - refer to comments section for labeling requirements. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table: grated mozarella 45F, turkey pepperoni 50F, grated cheddar 52F - 2 hours. Reach in cooler: pasta 55F, pizza topped with cheese 47-58F - stored 2 hours [cooler not maintaining 41F]. Reach in cooler: ham, feta and grated cheese 49F, ham 45F, swiss cheese 46F, turkey slices 48F [brought from walk in cooler 2 hours prior]. Velda coffee creamers 47F [ultra-pasteurized]. This violation must be corrected by : 10-6-12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pepperoni pizza 131-133F, cheese pizza 126F - recommend using time as PHC. This violation must be corrected by : 10-6-12.
|
10/5/2012 | Routine - Food | Warning Issued |
- Critical - Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds./ meatballs 109f, reheated 165f Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ using styrofoam cup Corrected On Site.
- Critical - Label on a food item packaged on-site lacking required information./ self service area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ after touching glasses Corrected On Site.
- Observed gaskets with slimy/mold-like build-up./ pizza ric
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cheese provolone
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./ sample spoons/ coffee stirs on condiment bar not protected, must be dispensed or wrapped
- Observed single-service articles stored without protection from contamination./ lids to clam bowl not inverted on cooks line
|
2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler by pizza make line was 46f, Tcs products were moved to a freezer .
- Critical - Current Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pizzas, sandwiches , cheeses, dressings inside reach in cooler by pizza make line, tcs products were moved to another to a freezer. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fried eggs were 113f, products were discarded . Corrected On Site.
|
12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 48 degrees. Iced. Corrected On Site. Chicken 47 degrees, makeline cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizzas on the line not time marked. Corrected On Site.
|
5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,brown sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,pasta Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up,refrigerator 35
- Plumbing improperly installed,dipper well drain line below water line
- Observed floor and wall junctures not coved.
- Wall not smooth and easily cleanable,exposed drywall
- Critical. Hotel and Restaurant current license not properly displayed.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
|
8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese was 47f, salami was 47f. Maintenance was called. Foods were removed to another cooler.Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, deli unit with ambient temp of 47f., Maintenance was called. Product was removed to another cooler.
- Critical. Observed interior of microwave soiled.
- Observed floor area(s) covered with standing water, under deli unit cooler.
|
4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. 3 DENTED CANS ON PREP TABLE. DISCARD DENTED CANS Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN SALAD IN CUSTOMER AREA RIC AND PRODUCT IN THE DOUBLE DOOR COOLER ARE TO BE DISCARDED
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 49 in ric at front counter
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages 45 at front counter ric
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornbeef 53, sausages 45 IN DOUBLE DOOR COOLER IN REAR PREP AREA
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad 50, 49 IN CUSTOMER RIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hotdog 125 on rollers by front service area
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. CHICKEN SALAD 49, 49 IN CUSTOMER RIC
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DOUBLE DOOR RIC IN-OP DO NOT USE UNIT FOR THE SAFE STORAGE OF POTENTIALLY HAZARDOUS FOODS THAT REQUIRE COLD HOLD TEMPERATURE UNTIL CERTAIN THE UNIT IS CAPABLE OF HOLDING FOODS AT 41 f OR BELOW
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CUSTOMER AREA DISPLAY RIC NOT 41 OR BELOW
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. DOUBLE DOOR COOLER
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. BUCKET AT THE FRONT COUNTER 0 PPM
- Wet wiping cloth not stored in sanitizing solution between uses. WAS BEING STORED IN THE HAND SINK
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. LIDS TO SOUP WERE SOILED
- Critical. Observed handwash sink used for purposes other than handwashing. SINK AT FRONT COUNTER WAS BEING USED TO STORE WET TOWELS
|
12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Red's Deli & Market, 9840 S International Dr, Orlando, FL »