- Basic - Build-up of grease on nonfood-contact surface. OBSERVED A BUILD UP OF GREASE ON TOP OF WARMING UNIT NEXT TO FRYER
- Basic - Cleaned and sanitized equipment or utensils not properly stored. OBSERVED FRYER SCOOPS LAID TO DRY ONTOP OF CARDBOARD BOX NEXT TO SINK.
- Basic - Grease accumulated on kitchen floor. OBSERVED FLOOR THROUGHOUT STAND AS BEING SLICK/SLIPPERY FROM FRY GREASE.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. CHEESE SAUCE HELD IN DISPENSER TEMPED AT 110°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHEESE SAUCE, 110°
- Intermediate - Accumulation of food debris/grease on food-contact surface. OBSERVED BUILD UP OF CHEESE SAUCE ON NOZZLE OPENING OF DISPENSER.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Food crumbs observed on the bottom reach in freezer
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. Observed soiled cutting board. Operator exchanged cutting board. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed ice scoop with handle in contact with ice. Far far left bin. Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - food employee wearing watch. Corrected On Site.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination - employee chewing gum. Corrected On Site.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice./ beverage station Corrected On Site.
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken twister 123 degrees. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook on the cookline going from hamburgers [partially cooked] to cheese. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hatco hot unit hamburgers 123 degrees. Removed to food warmer. Corrected On Site.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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9/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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