These are the latest restaurant inspection reports in Lake County submitted by the State Safety and Health Inspector from May 17 to 22.
The Florida Department of Business and Professional Regulations describes the inspection report as a “snapshot” of the conditions that existed at the time of the inspection. On any given day, the business may have fewer or more violations than recorded in the most recent inspection. Inspections conducted on any day cannot represent the overall long-term status of the company.
-High priority-living in the kitchen, food preparation area, food storage area and/or bar area, small flying insects. There are 2 live flies in the rear storage area. Ice maker 2 fruit flies **administrator complaint**
-High priority-Raw animal foods are higher than ready-to-eat foods. Place the raw shelled eggs and raw bacon in the chopped onions and place them in the cooler. **On-site corrections**
-High priority-There is no need to change disposable gloves as needed after changing tasks or when damaged or dirty. The staff of the chef line smashed the raw eggs in shell and then plated them with other food without changing gloves and washing hands. Manager coach employees. **On-site corrections**
-High priority-There is no time stamp for the time/temperature control of safe food that is determined to be used as food held in public health control in the written procedure. The raw eggshells are controlled on time on the shelf on the grill, without time stamps. The manager determined the correct time and corrected the time stamp. **On-site corrections**
-High priority-Toxic substances/chemicals in or stored in food. Bottle of degreaser in bag in box of soda. **On-site corrections**
-Intermediate-Food distributed in the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, automatic dispensing devices, gloves or other utensils. Employees drank food and walked in the cooler. **On-site corrections**
-Intermediate-Standard water accumulates inside the built-in cooler. Vertical cooler next to the cookware.
-Basic-Employees wear jewelry instead of ordinary rings on their hands/arms when preparing food. The chef wears bracelets on the production line.
-High priority-The dishwasher is not properly sanitized. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. The disc player tested 0 ppm chlorine. The manager primed the disinfectant and ran a cycle again, testing 50 ppm. **On-site corrections**
-High priority-Operate with expired hotel and restaurant licenses. The license expires in 4-1-2021.
-Intermediate-The sink cannot be used by employees because it is stored in the sink. The sink is washed in hand by the dishwasher’s plastic gloves.
-Basic-The items stored at one time are incorrect. The container on the floor of the box is in dry storage. **On-site corrections**
Post time: May-26-2021