Toothsome - shut down

[donnishobson]

We ate there the day before it was shut down.

And survived to tell the tale!

 

[Disneylover99]

And survived to tell the tale!

Definitely!
And never felt better!

 

[bobafemme]

There goes Wednesday's dinner plans. I am very suspicious of a chemical that can kill the roaches and food is being prepped in the same recently treated area.

 

[soniam]

Bugs and slime in the ice machine are pretty nasty, but the food at unsafe temp is what really makes people sick or kills them. Oh well, I'll just hit Cowfish for a tasty milk shake instead.

 

[skylock]

There goes Wednesday's dinner plans. I am very suspicious of a chemical that can kill the roaches and food is being prepped in the same recently treated area.

You do know that every place uses something right?

 

[bobafemme]

Yes, but I'm thoroughly grossed out that whatever they used could fix the problem within a couple of hours. Many places (up here in the land of not so large of 'palmetto bugs') use baits to kill so the spray isn't everywhere. I'm also aware that every place has likely dealt with pests and I'm unaware when eating there.

 

[damo]

Why couldn't they just remove the live roaches that were on the wall? Why would any pesticides need to be used to remove them? We get palmetto bugs all the time in South Carolina and I just use a paper towel remove them. No big deal.

 

[jack presley]

The worrying thing is that the report says it "reopened later that day."

Even if they could get 16 violations fixed up in a few hours, it's a mindset in the organisation that needs changing and that can't be done in a few hours.

 

[DISNEYSQUIRRELS]

I’m so disturbed
We just returned from a trip & ate here twice.
A restaurant should have to post violation/health/safety issues so that the public is aware of what they might be getting into.
I’m going to drink a bottle of bleach now.

 

[damo]

Here is an interesting website that shows the number of violations encountered on inspections. All inspections are listed. A bit eye opening for sure!!! Yak and Yeti (my favourite WDW restaurant) had 15 violations and received a warning in 2016 including the dreaded, "Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Inside both ice machines". Ohana in 2017 had 18 warnings. Cape May Cafe 13 violations in 2017 and had to be reinspected after receiving a warning. Sanaa in 2017 had 33 infractions including bugs. I think maybe I'll eat in my room from now on.

Just enter the restaurant name and it will show up with how many violations on the latest inspection. Click on the restaurant name and it will list all inspections and the violations.

http://data.tallahassee.com/restaurant-inspections/search/?county=orange&tsv=

 

[TheNameless]

Here is an interesting website that shows the number of violations encountered on inspections. All inspections are listed. A bit eye opening for sure!!! Yak and Yeti (my favourite WDW restaurant) had 15 violations and received a warning in 2016 including the dreaded, "Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Inside both ice machines". Ohana in 2017 had 18 warnings. Cape May Cafe 13 violations in 2017 and had to be reinspected after receiving a warning. Sanaa in 2017 had 33 infractions including bugs. I think maybe I'll eat in my room from now on.

Just enter the restaurant name and it will show up with how many violations on the latest inspection. Click on the restaurant name and it will list all inspections and the violations.

http://data.tallahassee.com/restaurant-inspections/search/?county=orange&tsv=

Thanks for the link. Even when it re-opened the inspection noted that there was still presence of breading of insects.

2816261 Aug. 14, 2018 Inspection Completed - No Further Action
(Met Inspection Standards)

Count Violation
1 + Time and Temperature Control - potentially hazardous / time / temperature control for safety foods (PH / TCS)
1 + Food-contact surfaces clean and sanitized
1 * No presence or breeding of insects / rodents / pests; no live animals, outer openings protected from insects / pests, rodent proof.
1 Wiping cloths; clean and soiled linens; laundry facilities

 

[damo]

Thanks for the link. Even when it re-opened the inspection noted that there was still presence of breading of insects.

2816261 Aug. 14, 2018 Inspection Completed - No Further Action
(Met Inspection Standards)

Count Violation
1 + Time and Temperature Control - potentially hazardous / time / temperature control for safety foods (PH / TCS)
1 + Food-contact surfaces clean and sanitized
1 * No presence or breeding of insects / rodents / pests; no live animals, outer openings protected from insects / pests, rodent proof.
1 Wiping cloths; clean and soiled linens; laundry facilities

I had to laugh at your typo "breading of insects". I wonder if they used panko?

 

[TheNameless]

I had to laugh at your typo "breading of insects". I wonder if they used panko?

Good catch, and it could be true.

 

[shh]

The worrying thing is that the report says it "reopened later that day." Even if they could get 16 violations fixed up in a few hours, it's a mindset in the organisation that needs changing and that can't be done in a few hours.

And that's my point about Florida restaurants. You would think a violation like that would shut down a restaurant for at least 24 full hours, with additional reinspections that expect to see a complete scrubbing and squeaky clean conditions, with staff retraining before reopening. But not so...

Where's Chef Ramsey's "Restaurant Makeover" when we need it?

 

[damo]

And that's my point about Florida restaurants. You would think a violation like that would shut down a restaurant for at least 24 full hours, with additional reinspections that expect to see a complete scrubbing and squeaky clean conditions, with staff retraining before reopening. But not so...

Where's Chef Ramsey's "Restaurant Makeover" when we need it?

I seem to recall one of his restaurants having roaches not too long ago, lol.

 

[TommyJK]

A restaurant should have to post violation/health/safety issues so that the public is aware of what they might be getting into.

Up here in Toronto Canada where I live, all restaurants have a visible sign on their front window with a "Colour". Green means they are good from a health inspection standpoint, the date the last inspection was done, as well as the previous date an inspection was done and what the rating was (so you go back 2 inspections worth to see how they did). While Green is a "pass". Yellow is a "conditional pass" (i.e. they got called out for something and were given a day to get it "fixed"), Red was a closure.

If they had a previous violation over those two reported inspections, it makes mention of what the violation was (be it pests, food stored at wrong temp, uncleanliness and in what part of the restaurant etc.)

 

[DISNEYSQUIRRELS]

Up here in Toronto Canada where I live, all restaurants have a visible sign on their front window with a "Colour". Green means they are good from a health inspection standpoint, the date the last inspection was done, as well as the previous date an inspection was done and what the rating was (so you go back 2 inspections worth to see how they did). While Green is a "pass". Yellow is a "conditional pass" (i.e. they got called out for something and were given a day to get it "fixed"), Red was a closure.

If they had a previous violation over those two reported inspections, it makes mention of what the violation was (be it pests, food stored at wrong temp, uncleanliness and in what part of the restaurant etc.)

I’m moving to Toronto.
But I will still route for the Bruins
& all NE teams!

 

[GirlDreamer]

I was tempted to eat there as well, or at least try a milkshake or something, but now I won't be. In UK any place that serves food has to display a food hygiene rating sign on the premisses. Even our canteen at work has it displayed. Also our local newspaper regularly posts articles with local take outs that fails their inspections.

 

[damo]

I’m moving to Toronto.
But I will still route for the Bruins
& all NE teams!

GO LEAFS GO!!!!

 

[Captainkidd76]

Ugh, my favorite restaurant, Bubba Gump, had 43 violations in 2017. Thankfully, no rodents. Just a few insects over the bar, which is pretty standard for any restaurant anywhere. It's nasty, but fruit flies at a bar are as common as beer taps.

Another of my favorites, Mythos, had a tough visit in 2016:

Inspector's Note

• Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. On server cutting bread. **Warning**

• Basic - Ice buildup in reach-in freezer. Ice cream freezer at front line. **Warning**

• Basic - In-use tongs stored on equipment door handle between uses. **Warning**

• Basic - Soil residue build-up on nonfood-contact surface. Exterior of cooler next to handsink at front cookline. **Warning**

• Basic - Soiled reach-in cooler gaskets. Double door cooler near sandwich press. **Warning**

• High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Double door cooler near sandwich press: creme brulee, 48 F; prepped sandwiches, 48 F; cooked rice, 54 F; in unit less than 3 hours. corrective action taken: product ken to walk in cooler for temperature recovery. **Warning**

• High Priority - Employee failed to wash hands before putting on gloves to work with food. Servers donning gloves to cut bread. **Warning**

• High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher. **Repeat Violation** **Warning**

• 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. Employee handled cut tomatoes with barehands while garnishing sandwich. **Repeat Violation** **Warning**

• High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 small flies in ware washing area. **Warning**

• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. potato salad 47 F; cut tomatoes, 52 F; crab cake 47 F; hummus, 62 F; slaw, 70 F; held less than two hours on inadequate ice bath. corrective action taken: ice added. Milk, 47 F; in wait station cooler. corrective action taken: product taken to walk in cooler for temperature recovery. **Warning**

• High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

• Intermediate - Cutting board(s) stained/soiled. At cookline. **Repeat Violation** **Warning**

• Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handsink next to sandwich press. **Warning**