SANFORD ORLANDO KENNEL CLUB

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheesecake (54F - Cold Holding); - butter (60F - Cold Holding) Observed cooler door gapped open by cake container. Manager moved to freezer for expedited cooling Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at dish station Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-11-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on dish trays. - From follow-up inspection 2024-11-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty - From follow-up inspection 2024-11-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket to the Max cooler is ripped True cooler gasket True cooler with beer gasket is ripped Main make cooler cutting board Tall cooler and make cooler down - From follow-up inspection 2024-05-02: Time Extended - From follow-up inspection 2024-05-15: Time Extended

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the black refrigerator

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the 3 compartment sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Hamburger over fish . Corrected On-Site

Basic - Equipment in poor repair. Gasket ripped - true cooler is down

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger patty over cooked product in the line cooler , operator corrected Corrected On-Site

Basic - Equipment in poor repair. Gasket to true cooler ripped -kitchen /beer

Basic - Food stored in a location that is exposed to splash/dust. At the side station for the servers the soap dispenser is located in an area that may cause the ice below to become contaminated, recommended that the soap dispenser be moved to the same wall as the paper towels

Basic - Light not functioning. In the service area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over the ice bin at the server station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -missing electrical plate at the ice bin wall at the bar

Basic - Reach-in freezer interior soiled , sm chest freezer is empty and down. Unit has food debris and a black mold like substance present

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey over hamburger. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ripped/worn tin foil used as shelf cover.