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Licensee
Name:
KAPPO
License Number:
SEA5813645
Rank:
Seating
License Expiration Date:
04/01/2016
Primary Status:
Closed
Secondary Status:
Location Address:
3201 CORRINE DR STE 108A ORLANDO, FL 32803
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/07/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
2
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Intermediate - Observed: 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.
Milk **Corrected On-Site** **Warning**
Priority: Intermediate
High Priority - Observed: 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.
The employee touched rice with bare hands and handed it to the customer. A temperature was not obtained. The employee placed on gloves
**Corrective Action Taken** **Warning**
Reference: 3-301.11(B) FC: (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E)
of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli
tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Priority: High Priority
High Priority - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature
control for safety) food.
Facility has no written plan for time control **Corrected On-Site** **Warning**
Priority: Intermediate
Basic - Observed: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, nonabsorbent,
smooth and easily cleanable.
A splash guard is required to protect the foods to the right of the hand sink **Warning**
Priority: Basic
Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling.
Scallions cooked 58/1.5 hours covered while cooling **Corrected On-Site** **Warning**
Reference: 3-501.15 FC: (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (2) Loosely
covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to
facilitate heat transfer from the surface of the food.
Priority: Intermediate
High Priority - Observed: Raw animal food stored over ready-to-eat food.
Beef over vegetables **Corrected On-Site** **Warning**
Priority: High Priority
High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
The employee prepares food while the customer sits above the employee no barrier present **Repeat Violation** **Warning**
Reference: 3-306.11 FC: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the
consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad
bar food guards; display cases; or other effective means.
Priority: High Priority
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
The employee washed gloved hands at the hand sink. Informed, gloves removed and hands washed **Corrected On-Site** **Warning**
Priority: High Priority
Basic - Observed: Wood food-contact surface not properly sealed.
Rice in direct contact with bowl.
Bowl showing signs of mold like growth **Warning**
Priority: Basic
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
