LAKE MARY SOCIAL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - sanitizer hose placed into detergent bucket. No sanitizer available at establishment. - bar dish machine chemical bucket loss strength.

High Priority - Grease interceptor/trap overflowing onto floor/ground. - waste water from triple sink, hand wash sink, mop sink, and dish machine overflowing at outside clean out pipe onto ground Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Pesticide-emitting strip present in food prep area. - at bar. Employee removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressing at walk in cooler - raw prime rib over desserts

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken wings over raw salmon at walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hummus (44F - Cold Holding); - garlic hummus (44F - Cold Holding); - roasted red pepper hummus (44F - Cold Holding) Manager states all items held overnight Warning

High Priority - Waste water on ground back side of establishment. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - manager brought bleach back from store Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. - bowl used to dispense flour no handle

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon

Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained

Basic - Drain cover missing at clean out pipe out back Warning

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - 1 hood filter missing

Basic - Floor soiled/has accumulation of debris. - below triple sink

Basic - Hole in or other damage to wall. - holes on wall at floor level leading to outside

Basic - Light not functioning. - 2 at hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mop sink heavy build up of grease - hood filters

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - manager unable to access locked office for cfm.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - manager unable to access locked office

Basic - Cutting board has cut marks and is no longer cleanable. - cook line cutting board grooved and stained

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chorine 0 ppm. Advised manager to bring all all items to main dish machine for sanitizing

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Waste line missing at soda gun holster.

Portable fire extinguisher missing from its designated location. For reporting purposes only. - fire extinguisher sitting on floor next to mop sink

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the bar the machine 0 ppm At the kitchen 0 ppm - From follow-up inspection 2024-03-15: At the bar 0PPM At the kitchen 0PPM Time Extended Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board - From follow-up inspection 2024-03-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items not labled and dated - From follow-up inspection 2024-03-15: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2024-03-15: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. In the kitchen - From follow-up inspection 2024-03-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Make cooler at the line - From follow-up inspection 2024-03-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. At the dish machine hole in the base boards - From follow-up inspection 2024-03-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled - From follow-up inspection 2024-03-15: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Drain line to hand sink at the ware wash areav - From follow-up inspection 2024-03-15: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the bar the machine 0 ppm At the kitchen 0 ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items not labled and dated

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Drain cover(s) missing. In the kitchen

Basic - Equipment in poor repair. Make cooler at the line

Basic - Food stored on floor.

Basic - Hole in or other damage to wall. At the dish machine hole in the base boards

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Frezzer at the bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled

Basic - Plumbing system in disrepair. Drain line to hand sink at the ware wash areav

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass washer 0 ppm . Dish machine 0 ppm Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No soap provided at handwash sink. Warning

Basic - Equipment in poor repair. -gasket ripped on the make cooler -broken hood filter Warning

Basic - Hole in or other damage to wall. At the dish ring

Basic - Light not functioning. In the hood Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Guest restroom mens and ladies Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled Warning

Basic - Waste line missing at soda gun holster. At the bar Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter at the mop sing

Intermediate - Operator changed the the plans and added a soda station with a ice bin . A hand sink will be needed to be added to this area. A 7 day call back will be issued, if completed earlier the operator may call for a earlier inspection no license can be issued until this is resolved

Basic - Ceiling tile missing. In the kitchen tile is ajar

Basic - Drain cover(s) missing. 3 compartment sink

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind the line equipment

Basic - Hole in or other damage to wall. Wall at the cooks line is loose, cove tile not complete

Basic - Light not functioning. Under the hood