- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. / clean plates for pasta dishes / sauted station / **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / cook line / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. / cook line / **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine. / small ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. / bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. / under prep sink / cook line / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw chicken over raw fish / cook line / **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / small reach in cooler / back kitchen next to ice cream cooler.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Some Clams and oyster tags not marked with last date served.
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dish washing area above prep table.
- Basic - In-use tongs stored on oven door handle. 5 tongs on cook line stored on stove handles. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: cooked peppers and onions at 53f, cooked mixed vegetables at 55f. Observed time stamp states 2/3 5:33 pm. Operator states items were place in Reach in cooler yesterday. Corrective action: items discarded.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta in walk in cooler 49f, 47f. Operator states items prepped around 10:30 am.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: rice 53f. Walk in Cooler: pasta at 49f and 47f. Corrective action: operator discarded both items.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce in drawer on salad prep station 51f. Corrective action : operator discarded.
- High Priority - Cut lettuce/spinach/cabbage not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Lettuce in drawer on salad prep station.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice 57f, cooked peppers and onions 51f, cooked mixed vegetables 55f. Observed time stamp states 2/3 at 5:33pm and products is still above 41f.
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Lettuce in reach in cooler drawer in salad prep station.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Next to back exit. **Corrected On-Site**
- Intermediate - Accumulation of substance inside the ice bin. Next to ice machine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. On cook line.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In dish washing area. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Onion dicer by back prep area. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Taziki sauce, 48 F; corrective action taken: product iced.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Warewashing conducted in outdoor area. 3 bay sink in outside patio disconnected. Please remove. Carousel Dishmachine not allowed as wares are exposed to potential contamination. Operator states will be replaced with proper dish machine
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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