These are Lake County’s most recent restaurant inspection reports-from August 16 to 21-submitted by the state safety and health inspector.
The Florida Department of Commerce and Professional Regulation described the inspection report as a “snapshot” of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.
- High priority-The cooking/heating time/temperature of safe food is not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kibble cooked in a walk-in cooler at 56°f the previous day.
- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heating to the minimum required temperature to allow bare hand contact. The company has no approved alternative operating procedures. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Cook/heat time/temperature control for safe food that has not been cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kibble cooked in a walk-in cooler at 56°f the previous day.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Slice the cheese at 50°f in the top area touched by the cooler. In the cooler for 1.5 hours. It is recommended that the operator keep the food below the filling line.
- High priority-Time/temperature control of safe food identified in written procedures, because foods that use time as public health control do not have time stamps, and raw eggs are flat.
- High priority-improper storage of toxic substances/chemicals. CLR is stored in a box of wine in the storage area.
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector by the ice maker.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances.
- High priority-employees drink alcohol and then begin to prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The female chef is cutting the turkey and does not wash her hands or change gloves after drinking. **On-site corrections**
- High priority-employees break up raw eggs and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. Observe the cooked eggs in the raw shell and handle the clean frying pan handle without washing your hands.
- High priority-employees handle soiled equipment or utensils and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. Observations: The dishwasher handles soiled equipment or utensils, and then engages in handling clean equipment or utensils without washing hands.
- High priority-employees touch bare body parts and then engage in food preparation, handling clean equipment or utensils, or touching unpackaged single service items without washing their hands. Cook wiped his face and shirt with a towel. Then put on clean gloves and start preparing potatoes without washing your hands.
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Tuna salad (54°F-refrigerated); chicken salad (55°F-refrigerated) for each chef overnight.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Beef broth (57°F-refrigerated); waffle mix (55°F-less than four hours of refrigeration per chef); tuna salad (54°F-refrigerated overnight); chicken salad (55°F-refrigerated) Overnight)* Ham cooked (55°F-refrigerated); raw chicken (52°F-refrigerated) less than four hours per chef, and eggs (66°F-refrigerated) per chef on the colder cooking line Less than four hours fresh garlic margarine (61°F-refrigerated) Less than four hours per cook **Warning**
- Intermediate-The sink is located on the left side and can be extended into the cooler. Employees cannot use it at any time through the trash can. **On-site corrections**
- Intermediate-There is no written procedure for using time as a public health control to control the time/temperature of safe food. /Each chef’s shelled eggs, pancake mix, waffle mix and hash browns. Provide time and temperature control table.
- Basic-Black/green mold-like substances have accumulated inside the ice maker/trash bin at the back of the kitchen. **On-site corrections** **Repeated violations**
- Basic-a bowl or other container without a handle, used to dispense the marinade located under the cooking cooler device. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drinks are cooked on the preparation tables throughout the kitchen.
- Basic-Employees have no beard protection/restrictions when preparing food. All male employees are cooking, without beards.
- Basic-The pliers in use stored on the device door handle between uses. The pliers in use stored on the oven door handle between uses. **On-site corrections**
- Basic-There is no conspicuous ambient air thermometer at the cooking line arrival position in the cooler holding unit.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Walk into the washer dirty. The outside of the nozzle of the soda machine is soiled with food debris, mold-like substances or mucus. **On-site corrections**
- Basic-A prep chef who has no hair restrictions when preparing food. **On-site corrections**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. It is observed that there is water in the cooking line reaching the cooler and reaching the inside of the device.
- Basic-The walls of the entire dishwasher area and the three compartment sinks are contaminated with accumulated grease, food scraps and/or dust.
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. 0 ppm. **warn**
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Raw beef on hot dogs in the double door refrigerator. **warn**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw pork stored on beer barrels. **Correct the scene** **Warning**
- High priority-Live cockroaches found prove that there is cockroach activity. -2 Go through the rear exit door. **warn**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Shrimp 52f, fish 50f. Less than 4 hours. The manager is placed in a walking cooler for rapid cooling. **Corrective action has been taken** **Warning**
- Basic-The food contact surface is not smooth and easy to clean. Get a beer cooler lined with rags at the tiki bar outside. **warn**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Water in the cooler near the dishwashing area. **warn**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. -Place the raw beef on the peaches in the pre-cooler opposite the oven. -Raw shrimp on the noodles walking in the cooler. -Place the raw egg on the avocado in the walk-in cooler. **warn**
- High priority-Eggs in shell that have not been stored at an ambient air temperature of 45 degrees Fahrenheit or lower. Sit at room temperature. **Correct the scene** **Warning**
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. Sushi rice. The chef determines the correct time. **Correct the scene** **Repeat violations** **Warning**
- High priority-improper storage of toxic substances/chemicals. The disinfectant bottle is stored on the condiment box. **Correct the scene** **Warning**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -White cutting board. **Repeat violation** **Warning**
- Intermediate-Employees cannot use the sink at any time. The pitchers are stored in the sink at the waiting station. **Correct the scene** **Warning**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. **warn**
- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. Available at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Cooked chicken. **warn**
- Basic-Hang the tape on the food/food preparation area/food contact equipment. **Correct the scene** **Warning**
- Basic-Food is stored on the floor. -Mayo case in dry storage. -The case of frozen chicken. **warn**
- Basic-The ice scoop in use is stored on the dirty surface between each use. Store on top of the ice maker. **warn**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. At the sushi station. **warn**
- Basic-The damp cloth is not stored in the disinfectant between uses. **Repeat violation** **Warning**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Big container of sugar. **warn**
Post time: Aug-26-2021