22 VIOLATIONS BEWARE
EASTERN PEARL
Address :
478 E ALTAMONTE DR STE# 102,
ALTAMONTE SPRINGS,
FLORIDA - 32701
478 E ALTAMONTE DR STE# 102,
ALTAMONTE SPRINGS,
FLORIDA - 32701
Eastern Pearl Directions And Map
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Eastern Pearl State License
License Number: SEA6903756 Exp: 06/01/2017
State Health Inspections for Eastern Pearl
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 01/02/2014 | Met Inspection Standards During This Visit |
6 | 4 | 12 |
| Violation | Observation | |
| 14-01-4 | Basic - Bowl or other container with no handle used to dispense food. Scoop for salt and sugar | |
| 51-11-4 | Basic - Carbon dioxide/helium tanks not adequately secured. Back prep area. | |
| 40-07-4 | Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones next to clean bowls. | |
| 08B-38-4 | Basic - Food stored on floor. Salt in back prep area. | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. Cookline | |
| 29-08-4 | Basic - Plumbing system in disrepair. Hand sink at wait station not working at this time | |
| 06-01-4 | Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Chicken sitting out to thaw. | |
| 25-32-4 | Basic - Reuse of single-service articles. Shopping bags to store chicken and beef in walk in freezer. Duck sauce container reused to store cut celery. | |
| 42-04-4 | Basic - Storage of tools on shelf above or with food. Tools above bag in the box soda. | |
| 14-17-4 | Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler | |
| 42-01-4 | Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. | |
| 02D-01-4 | Basic - Working containers of food removed from original container not identified by common name. Salt container | |
| 12A-16-4 | High Priority - Employee began working after smoking outside and began washing dishes. Corrective action: Advised manager. **Corrected On-Site** | |
| 09-20-4 | High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Celery at back prep table. Corrective action: advised. **Corrected On-Site** | |
| 09-01-4 | High Priority - Employee touching ready-to-eat food with their bare hands. Lettuce on cook line. Corrective action: employee put gloves on. **Corrected On-Site** | |
| 03F-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On corn starch at cook line. Per manager only out for 1/2 hour | |
| 08A-07-4 | High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked shrimp next to raw shrimp in walk in cooler. | |
| 22-57-4 | 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. | |
| 31A-13-4 | Intermediate - Employee used handwash sink as a dump sink. Cook line. | |
| 31A-09-4 | Intermediate - Handwash sink not accessible for employee use at all times. Back prep sink. Had buckets of food in from of sink. | |
| 27-16-4 | Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water for handsink in back prep area, men's restroom and front counter **Corrected On-Site** | |
| 31B-03-4 | Intermediate - No soap provided at handwash sink. Front server station and back prep area. | |
| 46-01-4 | Marked exit/path to marked exit blocked. For reporting purposes only. Hall way by restrooms blocked by wooden curtain **Corrected On-Site** |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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