- Basic - Ceiling soiled with accumulated dust./ at cook line/ not complied
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line **Repeat Violation**/ not complied
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust./ at cook line
- Basic - Ceiling tile missing./ through the kitchen
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line **Repeat Violation**
- Basic - Food stored in undrained ice./ shell eggs at cook line
- Basic - In use Ice scoop in bucket with soiled paper towels / at second floor ice machine . **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ several unit at cook line **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets./ at cook line
- Basic - Water leaking from faucet/faucet handle. / hose at mop area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / employee at the kitchen after changing task
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ eggs wash 60°, pancakes batter 65°, - yogurt 55° ,calamari 60° at reaching cook line ham 65°, sausage 60°, top part of unit at cook line by hand sink recommend to rapid chill less then 4 hours at cook line **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink./ at dish machine area **Corrected On-Site**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / at cook line ambient temp 60°, middle top unit at cook line by hand sink ambient temp 65°
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / ambient temp 55° unit by tall reaching cooler
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09/05/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler-potatoes **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable./ cooks line **Warning**
- Basic - Employee personal items stored in or above a food preparation area./ back pack **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ watch cook on cooks line **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting./cambros **Warning**
- Basic - In-use ice scoop in bucket with soiled paper towels **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cook line cooker/ found **Corrected On-Site** **Warning**
- Basic - Soiled all reach-in cooler gaskets. **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.- temperature water 109 degrees f **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ diced ham, tomatoes,shredded cheese- less than 4 hrs recommended rapid chill- tuna fish, chicken salad 48-50 degrees f - stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.48-50 degrees f- tuna fish, chicken salad unable to determine amount if time out if temperatur **Warning**
- High Priority - Toxic substance/chemical stored by or with food./ wiping cloth bucket by chips/ spices end of cooks line **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./ cleaner bottle by reach in cooler / oven cooks line **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times./ blocked by boxes **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing./ keeping water picture **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink./ dish machine area **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cooks line **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.-lazgna **Corrected On-Site** **Warning**
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs touching oven door **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions 44F, chest reach in cooler. Rapid chill
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Chest reach in cooler , cooked onions at 44F
- Intermediate - Cold water not provided/shut off at employee handwash sink. By the dish machine
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes in deep pot and covered during the cooling process **Corrected On-Site**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed- expired license framed.
- Observed dipping well in bar ice cream freezer inoperable.
- Critical - Observed handwash sink used for purposes other than handwashing- pitcher stored inside. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity- ice cream scoop. Corrected On Site.
- Critical - Observed unlabeled spray bottle in bar area.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing./for draining frozen drinks bar area
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed interior of reach-in cooler moderate soiled with accumulation of food residue./ice freezer
- Critical - Observed moderate buildup of slime on soda dispensing nozzles/bar area
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
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