Orange Tree Restaurant Degrades its Sanitary Rating

Basic - Attached equipment soiled with accumulated dust, grease, or food debris. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Equipment in poor repair, walk in cooler **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**

High Priority - Small flying insects in bar area. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, chicken salad **Warning**

Basic - - From inspection on 2016-09-09: Basic - Attached equipment soiled with accumulated dust, grease, or food debris. **Warning** - From follow-up inspection on 2016-09-12: **Time Extended**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a case of butter cups stored in the floor in the walk-in cooler. **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. The cook

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Interior of microwave soiled with encrusted food debris. The one in the kitchen. **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. The cook.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs placed in a container with ice. **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed open packages of roast bee, roasted turkey, corn b, and pastrami stored in the walk-in cooler not date marked.

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Sponge used to clean and sanitize food-contact surface.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.d on the food prep table

Basic - Employee eating in a food preparation or other restricted area. Observed Cook drinking in the kitchen by the prep table

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in-cooler

Basic - Interior of microwave soiled with encrusted food debris. In the kitchen

Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. In the walk-in-cooler

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee removing ready to eat toast from the toaster with her bare hands **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Basic - Case/container/bag of food stored on floor in kitchen. Potatoes **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Walk-in-cooler

Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 half empty water bottles in the walk-in-cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream in the reach-in-cooler

Intermediate - Encrusted material on can opener blade.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bathroom facility in disrepair. Male restroom.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Front counter,

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of food.

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Hood soiled with accumulated grease.

Basic - Open dumpster lid.

Basic - Stored food not covered in reach in cooler, lemons

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Below 10 ppm.

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces.

Basic - Ceiling tile in disrepair.

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher.

Basic - Equipment in poor repair. Reach in cooler without handles.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife at cook line.

Basic - Open dumpster lid.

Basic - Paper towel used to line food-contact container. Chicken in walk in cooler and ham at cook line.

Basic - Soil residue build-up on nonfood-contact surface. In front service counter area by trash can.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Microwave.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Items stored in the handwash sink. Knife.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Steamed vegetable.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken tenders in freezer.

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Basic - Stored food not covered in walk-in cooler. Observed opened can of tomato paste in original container.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drinking from an open container.

Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes.

High Priority - Nonfood-grade containers used for food storage direct contact with food. All foods.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Observed employee wipe dishes after they were sanitized with a dish cloth.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Interior of microwave soiled with encrusted food debris. Debris at the interior top.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Encrusted material on can opener blade.

Basic - Build-up of grease on nonfood-contact surface. Exhaust filters.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed purses hanging on the door.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Exceeds 200 ppm.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salami and deli meats in walkin cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Oatmeal in crockpot at 112 degrees F.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Cheese stored with cracked shell eggs on front cook line.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook with no gloves on line.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Diishwasher.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Ladies on cook line.

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair.Front service area reach in cooler.

Observed nonfood-grade containers used for food storage. Bagels stored in thank you bags in refrigerator.

Plumbing system in disrepair. Water settling on bottom of reach in cooler in front service area.

Faucet/handle missing at plumbing fixture. In men's restroom.

Critical - No handwashing sign provided at a handsink used by food employees. Ladies restroom.

Critical - Hand wash sink lacking proper hand drying provisions. Back kitchen. Corrected On Site.

Missing drain plug at dumpster.

Observed open dumpster lid.

Observed wall soiled with accumulated food debris. Near walkin cooler and on front service area.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.----deli meats. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.----fruit. Corrected On Site.

Critical - Observed food stored on floor.---cabbage in milk crate on floor of walk in cooler.

Critical - Observed handwash sink used for purposes other than handwashing.---drying dishes. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.---in kitchen.

No Violations Were Observed

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham/cheese in walk in coolerRepeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces/ Walk in cooler

Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar flour

Critical - Observed food stored on floor. Ground beef in walk in cooler Corrected On Site.Repeat Violation.

Critical - Observed cloth used as a food-contact surface.In walk in cooler

Critical - Observed encrusted material on can opener.

Observed residue build-up on nonfood-contact surface. Shelves/ front/ back

Observed clean equipment stored on floor. Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Observed grease accumulated under equipments.Repeat Violation.

Observed wall soiled with accumulated food debris. Repeat Violation.

Observed personal care item stored with food. Corrected On Site.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 02/01/12.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cheese, deli meats in walk-in cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, soup, sausage, in walk-in cooler.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Critical - Observed food stored in a prohibited area, reach-in cooler used to store bagels, stored by ladies restroom Repeat Violation.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw eggs stored next to ready to eat food, in walk-in cooler.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw eggs stored over ready to eat, soup,in walk in cooler .

Critical - Observed food stored on floor, container of beef in walk-in cooler.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, front service area.

Observed employee with no hair restraint.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Hand wash sink lacking proper hand drying provisions, in kitchen .

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated food debris.

Observed ceiling in disrepair, over maytag reach-in-cooler/freezer.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

Critical - Observed food stored in a prohibited area, reachin freezer in customers' accessible hallway by ladies' restroom.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed build-up of grease on nonfood-contact surface sides of stove and reachin freezer in kitchen/prep area.

Critical - Handwash sink not accessible for employee use at all times in kitchen /prep area.

Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.

Observed wall soiled with accumulated food debris in prep area.

Observed wall soiled with accumulated dust, inside walkin cooler and kitchen/prep area.

Observed attached equipment soiled with accumulated grease, hood filters.

Lights missing the proper shield, sleeve coatings or covers in prep area.

Floors not constructed easily cleanable, walkin cooler.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning, heat strip did not turn black at 160 degrees F.

Critical - No handwashing sign provided at a handsink used by food employees, in men's restroom.

Critical - Observed cloth used as a food-contact surface, with bacon.

Observed gaskets with slimy/mold-like build-up walkin cooler.

Observed wall soiled with accumulated dust, inside walkin cooler.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, in walkin cooler.

Violation: 14-41-1Food-contact surface not smooth and easily cleanable, shelves on table in kitchen.

Critical - Violation: 20A-05-1Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Violation: 20B-03-1Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Violation: 23-07-1Observed gaskets with slimy/mold-like build-up, walkin cooler.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors, restrooms.

Violation: 36-15-1Observed food debris accumulated on kitchen floor, under prep sink in kitchen.

Violation: 37-13-1Observed hole in ceiling, in kitchen.

Violation: 51-13-1No Heimlich maneuver sign posted.

Floors not constructed easily cleanable, in walkin cooler.

Food-contact surface not smooth and easily cleanable, shelves on table in kitchen.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

No Heimlich maneuver sign posted.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 11/04/08.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Observed build-up of mold-like substance on surface of nonfood-contact surface, walls in walkin cooler.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor, under prep sink in kitchen.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Critical - Observed food-contact surfaces encrusted with soil deposits, walkin cooler racks/shelves.

Observed gaskets with slimy/mold-like build-up, walkin cooler.

Observed hole in ceiling, in kitchen.

Observed no child labor law poster.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, in walkin cooler.

Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs ove rte fries in walkin cooler.

Critical - Observed toxic item on premise that is not required for the operation of establishment, household raid.

Critical - Outer openings not protected with self-closing doors, restrooms.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.