- Basic - Clean utensils stored between equipment and wall., knives. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface, chicken wic. **Warning**
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, inside sugar. **Warning**
- Basic - Clean utensils stored between equipment and wall., knives. **Corrected On-Site** **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, bananas, salad prep are **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered, flours **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler by main kitchen. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Stored food not covered in walk-in freezer, tortillas, frozen Okra. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface, chicken wic. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris, walk in cooler shelf **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, cooked ribs from 3-13-14 were 45°f -48°f. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwasher. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, ribs 45°f - 50°f, product was cooked 3 -13-14. Product 48°f and 50°fwas discarded, product was 45°f was taken to walk in freezer to cool to 41°f. **Warning**
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3/14/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Old labels stuck to food containers after cleaning. Labels stuck on clean containers
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat loaf h.h 125 pizza 94. Recommend to reheat to 165 found meat loaf 207 onions 172 **Corrected On-Site** turkey h.h at buffet 111?recommend reheating to 165? hash browns 114? 110? French toast 105?
- Intermediate - Handwash sink used for purposes other than hand washing. Washed container in hand sink in bakery **Corrected On-Site**dishes in the hand sink
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4/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Salad bar/buffet plates not properly protected or inverted to prevent contamination.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups found in cooler 48? to 51? over night.manager willingly discarded.
- High Priority - Displayed food not properly protected from contamination.apples at buffet **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat loaf h.h 125? pizza 94?. Recommend to reheat to 165? found meat loaf 207? onions 172? **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when bringing back dirty and going back to prep line.
- Intermediate - Handwash sink not accessible for employee use at all times.prep area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Washed container in hand sink in bakery **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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2/4/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in employee and handicap bathrooms.
- Critical - Hand wash sinks lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory- waiter station. **Corrected On-Site**
- No Heimlich maneuver sign posted. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees- waiter station. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. 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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12/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wood Grill Buffet, 11701 International Dr Unit #100, Orlando, FL »