Super Choice Restaurant Llc, 226 N Orange Blossom Trl, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Current Hotel and Restaurant license not displayed. operator grout it in from home. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. All over kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. At frontline handsink.
- Basic - Small holes in wall in bathroom and one by frontline electrical sockets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. 1 loaf of sourdough bread. Operator discarded of product on site. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Frontline 115°f beef hot holding. Product was not in the process of cooling or preparation. Product had been out temperature for approximately one hour. Corrective action: operator was asked to turn up temperature of product for hot holding to 135°f.
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over ready to eat produce in green reach in cooler.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in green reach in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Back handsink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed oven stored in back handsink.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Green cooler bottom.
- Intermediate - No chlorine or quaternary ammonium chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Bathroom handsink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment sometimes serves eggs raw or under cooked. **Corrected On-Site**
|
6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
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