- Basic - Bucket on frontline tested 0 ppm chlorine. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around stove.
- Basic - Food debris accumulated on kitchen floor. All around kitchen and under fryer.
- Basic - Reach in cooler next to frontline had an ambient air temperature of 59°f, tazeki sauce was stored in it.
- Basic - Wall soiled with accumulated food debris. Behind stove.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Tazeki sauce , 60°f product was not in the product of preparation or cooling. Operator stated product had been out of temperature since 10am. Product was stop saled. Cooler near handsink. Operator discarded of product on site.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler, operator stated that product was prepared on MONDAY.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensils not inverted in the container on the shelf in the rear.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris/dust/grease/soil residue on exterior of stove.
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. No handle cup scooping the seasoning. **Corrected On-Site**
- Basic - No hot running water at mop sink.
- Basic - Plumbing system in disrepair. Mop sink
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Container for the pizza trays
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
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11/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. **Warning** Priority: Basic
- 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. Change of ownership. **Warning** Reference: 509.241(2) FS: (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation. Priority: High Priority
- Basic - Observed: Faucet/handle missing at plumbing fixture. Mop sink **Warning** Priority: Basic
- Basic - Observed: In-use tongs stored on oven door handle. **Corrected On-Site** **Warning** Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification. **Warning** Reference: 509.039 FS: All public food service establishments must provide the division with proof of food service manager certification upon request, including, but not limited to, at the time of any division inspection of the establishment. Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning** Priority: Intermediate
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw wings next to the olives in the walk in cooler. **Warning** Priority: High Priority
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor. **Warning** Priority: Basic
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10/2/2013 | Routine - Food | Warning Issued |
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