- Basic - Hole in the floor in the back of the unit. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On handsink. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Portable fire extinguisher stored next to hot water heater. For reporting purposes only. **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked beef at 131F / hot holding / less than 4 hours / temperature rechecked at 135F / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw beef over cooked pork / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / 2 bottles of soap inside handsink / **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / **Repeat Violation**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. Outside truck near the window and one on the floor inside the unit near the handsink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near reach in cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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4/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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