- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry 102f, corrective action reheat to 165f for 15 seconds within 2 hours.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- 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.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Raw animal food stored over canned/bottled drinks. Reach in cooler. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef stored over butter. **Corrected On-Site**
- Intermediate - Employee rinsed wiping cloth in handwash sink. **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bottle drinks.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over produce, reach in cooler. **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Displayed food not properly protected from contamination.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty air conditioning vent covers.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over produce, reach in cooler.
- Observed single-service items stored on floor. Cups.
- Critical - Observed unlabeled chemical spray bottle.
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized utensil not properly stored. Ice scoop stored on top of ice machine.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed ice bin soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 45F. Advised operator to monitor item and to take corrective action if necessary.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. Apples.
- Critical - Hotel and Restaurant license not properly displayed.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Working containers of food removed from original container not identified by common name. Oil. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Hamburger. Corrected On Site.
- Critical. Observed food stored on floor. Bag-in-box soda.
- Observed single-service items stored on floor. Paper towels.
- Critical. Hotel and Restaurant license not properly displayed.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Employee training incomplete, certificates not filled out.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- 51. No choking poster available.
- 17. No chemical test strips available.
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9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Thermometers, gauges, test kits provided
- Original container: properly labeled, date marking
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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7/6/2010 | Routine - Food | Warning Issued |
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