Alfond Inn's Hamilton's Kitchen at 300 E New England Ave in Winter Park was found to have 27 health violations during a routine health department inspection November 29th. A follow-up inspection is required.
- Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. / cannot located certificate. **Warning** High Priority
- 02C-02-4 Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / prepared and cooked food in walk in cooler. **Warning** Intermediate
- 02C-03-4 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 and heavy cream cartons not date marked. **Warning** Intermediate
- 02D-01-5 Observed: Working containers of food removed from original container not identified by common name. / condiment containers on back prep room shelves / **Corrected On-Site** **Warning**
- 03A-04-4 Observed: Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. / three trays of shell eggs on prep table for about 2 hours per chef / will use time S public health control. **Warning**Priority: High Priority
- 03A-15-4 Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cook line two reach in coolers food temperature ranges from 48F to 55F / raw fish 48F, raw burger patties 51F, heavy cream 49F, cooked onions 51F, cheese 50F, corn mix 48F, cut leafy greens 48F / all products moved from walk in cooler about 2 hours per chef / iced. French toast batter 48F /out for 2 hours with insufficient ice bath / add ice and water / rechecked 40F. **Warning** Priority: High Priority
- 03F-02-4 Observed: 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 / milk jar out around 7:30 / bar coffee station. **Warning** Priority: High Priority
- 05-16-4 Observed: No conspicuously located ambient air temperature thermometer in reach-in cooler. / cook line two reach in coolers. **Warning**
- Priority: Basic 08B-44-4 Observed: Case/container/bag of food stored on floor in kitchen. / two oil cartons under back kitchen prep table. **Warning** Priority: Basic
- 14-41-4 Observed: Walk-in cooler bottom gasket torn/in disrepair. **Warning** Priority: Basic
- 14-70-4 Observed: Ice buildup in walk-in freezer. **Warning** Priority: Basic
- 21-04-4 Observed: Wiping cloth/towel used under white cutting board. **Corrected On-Site** **Warning** Priority: Basic
- 21-08-4 Observed: Wiping cloth there compartment sink quaternary ammonium compound sanitizing solution not at proper minimum strength. / dispenser not working **Warning** Priority: Basic
- 21-44-1 Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. / between food on cook line prep table/ **Corrected On-Site** **Warning** Priority: Basic
- 2-19-4 Observed: Interior of microwave soiled with encrusted food debris / back kitchen prep area. **Warning** Priority: Basic
- 23-10-4 Observed: Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**Priority: Basic
- 25-10-4 Observed: Coffee filters not stored in a protected manner to prevent contamination. / coffee station / **Corrected On-Site** **Warning** Priority: Basic
- 29-49-5 Observed: Observed standing water in bottom of reach-in cooler. / cook line reach in cooler. **Warning** Priority: Basic
- 31A-03-4 Observed: Handwash sink not accessible for employee use due to items stored in the sink. / towel inside kitchen hand sink / **Corrected On-Site** **Warning**Priority: Intermediate
- 31B-02-4 Observed: No paper towels or mechanical hand drying device provided at handwash sink. / bar. **Warning** Priority: Intermediate
- 31B-03-4 Observed: No soap provided at handwash sink./bar. **Warning** Priority: Intermediate
- 31B-04-4 Observed: No handwashing sign provided at a hand sink used by food employees. / cook line hand sink by kitchen entrance. **Warning** Priority: Basic
- 36-26-4 Observed: Wall soiled with accumulated black debris behind back prep room prep sink. **Warning** Priority: Basic
- 36-72-4 Observed: Walk-in freezer floor soiled. **Warning** Priority: Basic
- 51-11-4 Observed: Carbon dioxide/helium tanks not adequately secured. **Warning** Priority: Basic
- 51-18-6 Observed: No copy of latest inspection report available. **Warning** Reference: 509.101(1) FS: Any operator of a public food service establishment shall maintain a copy of the latest food service inspection report and shall make it available to the division at the time of any division inspection of the establishment and to the public, upon request. Priority: Basic
- 53B-14-5 Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
