Cedar Grill Clermont

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
  • Basic: Ice buildup in white reach-in freezer on cook line
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths is expired, 12/30/2019
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of microwaves have accumulation of black substance/grease/food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
• Restrooms
  • Basic: Covered waste receptacle not provided in women's bathroom.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Objectionable odors in dining area/cook line
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -fresh garlic and oil (48°F - Cold Holding); make table on cook line, per operator, less than four hours. Moved to reach in freezer for quick chill, 31°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked gyro meat in reach in cooler on cook line
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public. -reach in coolers in kitchen
• In-use utensils properly stored
  • Basic: Ice scoop handle in contact with ice. -operator removed
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Kim
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. -cook line
  • Basic: Equipment in poor repair. -upright True freezer in kitchen is not working -reach in coolers/make table on cook line not working -fryer baskets are warped
  • Basic: Ice buildup in white reach-in freezer on cook line
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths is expired, 12/30/2019
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -fryer baskets
  • Basic: Interior of microwaves have accumulation of black substance/grease/food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of coolers and equipment in kitchen need wiping down -gaskets and sides of reach in coolers and reach in freezer -filters on hood suppression system -cup holder unit on cook line -exterior and sides of all cooking equipment
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean plates on cook line
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink in kitchen, front line and cook line.
• Restrooms
  • Basic: Covered waste receptacle not provided in women's bathroom.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -1 dead on bottom of tall white reach in freezer in kitchen -6 dead in shelves on cook line
  • High priority: Roach activity present as evidenced by live roaches found. -1 in kitchen near soda boxes and CO2 tanks -1 in kitchen on exterior hinges of tall white reach in freezer -1 on cook line behind reach in cooler Operator was able to dispose of 1 in the kitchen
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
  • Basic: Objectionable odors in dining area/cook line
  • Basic: Floor soiled/has accumulation of debris. -under coolers, shelves and equipment in establishment
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.