These are Lake County’s most recent restaurant inspection reports-from August 30 to September 4-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-raw animal food and ready-to-eat food are stored in the same container. Raw fish and deli meat on a flat plate. **Correct the scene** **Warning**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The raw bacon on the deli meat is in the walking cooler. **Correct the scene** **Warning**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Shrimp 52f, fish 52f. Less than 4 hours. The operator puts on ice. Roast beef 57f, ham 56f, turkey 56f, cut lettuce 58f. **Corrective action has been taken** **Warning**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. -Slicer. **Correct the scene** **Warning**
- Basic-Debris accumulated on the outside of the dishwasher. **Correct the scene** **Warning**
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. salmon. **warn**
- Basic-The design or manufacturing method of the equipment or appliance is not durable. -The freezer gasket within reach is torn. **warn**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. Behind the bar. **warn**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -Chest freezer pad. -Hood filter. -The hood and pipes under the hood. -The shelf under the flat grill. -The appearance of the oven. -Stove top. **warn**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. -Refrigerator cooler. -Prepare the top of the cooler. **warn**
- High priority-employees switch from handling raw food to ready-to-eat food without washing their hands. Observed employees processed raw beef first and then bread. **warn**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. The mop sink upstairs. **Repeat violation** **Warning**
- Intermediate-Employees cannot use the sink at any time. The water filter on the kitchen sink upstairs. **Correct the scene** **Warning**
- 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**
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. salmon. **warn**
- Basic-The food contact surface is not smooth and easy to clean. The sponge is used as a salt applicator in the bar downstairs. **Correct the scene** **Warning**
- Basic-Use the ice bucket/shovel stored on the floor between use. The bar downstairs. **Correct the scene** **Warning**
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. Upstairs kitchen sink. **warn**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -The floor drain in the bar downstairs. **warn**
- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Water in the cooler upstairs behind the bar with the cups. **warn**
- Basic-Store the silverware/ware upright with the food contact surface facing up. Walk in the cool entrance. **warn**
- Basic-Used for damp cloths that are occasionally spilled on the equipment’s food and non-food contact surfaces. **warn**
- 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.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Turkey 48f, cheese 51f. Less than 4 hours. It is recommended to cool down quickly.
- Basic-Black/green mold-like substance accumulates in the ice machine/box. On the shield.
- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. salmon.
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. -The appearance of the fryer.
- Basic-The straws provided for customer self-service are not individually packaged or placed in approved dispensers. **On-site corrections**
- 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. Cover the raw beef on the potsticker and put it upright in the refrigerator. **On-site corrections**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw chicken surpasses cooked pork to walk in the cooler. **On-site corrections**
- Intermediate-Employees cannot use the sink at any time. The triple sink is blocked by the mop bucket.**On-site correction**
- Basic-A bowl or other container without a handle for distributing food. Bulk starch in a bowl. **On-site corrections**
- Basic-The wet rag/towel in use is used under the cutting board. At the table where the staff prepares for cutting vegetables.
- 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. Dishwasher employees load dirty dishes and then dispose of clean dishes without washing hands and changing gloves. The manager instructs the employees. **On-site corrections**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The can opener blade is dirty. Take it to the Cai Keng. **On-site corrections**
- Intermediate-Hand washing sink used for purposes other than hand washing. Items stored in the sink in the bar.
- Intermediate-Spray bottles containing unmarked toxic substances. Unlabeled yellow liquid spray bottle in the server station.
- Basic-Employees’ personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. There is a hanger with cutlery beside the ice machine.
- Basic-The floor area is covered by stagnant water. Water in many areas of the kitchen, missing and broken floor tiles.
- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. The floor tiles throughout the kitchen are broken and missing.
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. On the sink in the bar.
- High priority-employees fail to wash their hands before putting on gloves and starting the task of handling food. **warn**
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Open a gallon of milk. **warn**
- Intermediate-Employees cannot use the sink at any time. The pitcher is stored in the sink behind the bar. **warn**
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **warn**
- Basic-Employees’ personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Prepare the mobile phone on the table. **warn**
- Basic-A food working container that has not been identified by a common name taken out of the original container. Store flour in a large container dry. **warn**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw beef covers the cooked ribs. **On-site corrections**
Post time: Sep-14-2021