- Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer only reaches 50 F;
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test kit available **Warning** Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. The nit is operating without a state food service license and one shall be assigned to the unit by the licensing department **Warning** Priority: High Priority
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. **Warning** Priority: Basic
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. A fee of 150.00 will be due with plans **Warning** Priority: Intermediate
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5/9/2014 | Routine - Food | Warning Issued |
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/ Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- High Priority - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tomato based sauce 3/22/14 and cooked red peppers 3/18/14. Priority: High Priority
- High Priority - Observed: Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of windex on prep table. Priority: High Priority
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4/11/2014 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door cooler, food temperature 56F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical - No conspicuously located thermometer in holding unit. **Corrected On-Site**
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter held at room temperature moved into cooler for temperature control. Soup 56F overnight per operator, discarded.
- Critical - Vacuum breaker mising at hose Bibb back of building
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured at bar
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Bar area
- Critical - Stem type thermometer not within the intended measuring range of use.Need 0-220F type
- Critical - Vacuum breaker mising at hose bibb on back of building
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored in a prohibited area.Liquid shortening undef handsink Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Sugar,salt,soy sauce containers
- Critical - Observed unlabeled chemical spray bottle.Lobby
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Squash 112F for a few minutes per operator. Set up double boiler for temperature control of 125F or higher
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Repeat Violation.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use.Need 0-220F type
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10/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Sour cream 5 lb container in beer cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Upright reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-43F, advised to lower temperature to 41F or colder
- Critical. Stem type thermometer not within the intended measuring range of use.Need 0-220F type
- Critical. No conspicuously located thermometer in holding unit.Makeline reach in cooler
- Critical. No conspicuously located thermometer in holding unit.Counter top cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over ground beef in reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food.Chicken over sauce in reach in cooler
- Critical. Observed food stored on floor.Liquid shortening
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Hand sink missing in food preparation area.Ice maker is not located on plans where indicated, requiring a handwashing in this area This violation must be corrected by : 10 21 10.
- Ceiling not smooth and easily cleanable.Tiles in kitchen, food preparation warewashing, restrooms and bar area are not as on approved plans. Washable, vinyl coated tiles needed or painted drywall a indicated on approved plans. This violation must be corrected by : 10 21 10.
- Critical. Observed unlabeled chemical spray bottle on cart by beer cooler.
- No copy of latest inspection report. Corrected On Site.
- Critical. No proof of required employee training. All employees were hired this month. No warning issued.
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9/21/2010 | Routine - Food | Warning Issued |
- Violation: 51-16-1 No plan review submitted and renovations in progress.Facility has added three smokers in the kitchen and installation of exhaust hood added nearly completed and an ice bin for scooping ice in the front counter area. This violation must be corrected by : 6 15 10.
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6/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.Kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli meat 48F and soft deli cheese 53F due to storing in double pans in top if makeline cooler.
- Critical. Observed food being cooled by nonapproved method.Meats being removed from smoker, stacked covered,placed into reach in cooler per food manager. Food must be shallow panned no deeper than 2 inches, cooled from 135F to 41F within 6 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Brisket 60F, pork 72F and chicken 51F cooling overnight per operator.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on kitchen handsink .
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No Heimlich maneuver sign posted.
- No plan review submitted and renovations in progress.Facility has added three smokers in the kitchen and installation of exhaust hood added nearly completed and an ice bin for scooping ice in the front counter area. This violation must be corrected by : 6 15 10.
- No copy of latest inspection report.
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4/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk deli cheeses in reach in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler preparing onions with bare hands Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.Men's restroom
- Missing drain plug at dumpster.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire
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1/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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