We will be visiting in June and were wanting to visit here for the first time, unfortunately, there was a recent post that listed the latest restaurant inspections and this was one that received multiple citations that required more than just a routine follow up inspection. It did not list the specific citations but we are still not sure.
This is from the Florida Dept. of Business and Professional Regulation website.
Licensee
Name: BIG RIVER GRILLE&BREWING WORKS License Number: SEA5808146
Rank: Seating License Expiration Date: 04/01/2009
Primary Status: Current Secondary Status: Active
Location Address: 2101 N EPCOT RESORT BLVD
LAKE BUENA VISTA, FL 32830
Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 12/02/2008 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 8
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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.
Violation Observation
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at pantry reach in cooler, over 24 hours manger volutarily discarded.
03B-02-1 Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above.Cooked onions, peppers and mushroom at cookline 95 degrees.
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.At back storage area walk in cooler. Repeat Violation.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair.At pantry and cookline reac in coolers. Repeat Violation.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.At cookline.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.At bar reach in cooler.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink.At server area.
28-11-1 Critical. Observed sewage backing up through floor drains of establishment.When the Handwash Sink in the dishmachine area is operated a pool of water 4 feet by 6 feet is backing up at the floor drain in the center of the dishmachine area. This area is covered with grey water and the employees are required to walk through this area to access the 3 compartment sink and handwash sink.
29-03-1 Observed water draining onto floor surface from blast chiller. Repeat Violation.
36-11-1 Floors not maintained smooth and durable.At back storage walk in cooler floor is lifting.
37-01-1 Ceiling vent cover missing at pantry area.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.At caulking . Repeat Violation.
37-09-1 Wall not smooth and easily cleanable.Wall holes at dishmachine area.
38-07-1 Lights missing the proper shield, sleeve coatings or covers.At dishmachine area.
41A-08-1 Critical. Observed toxic item stored by utensils. clean salt shaker lids stored with chemicals.Corrected On Site.
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