- Basic - Build-up of food debris on nonfood-contact surface. Inside cabinet located under drink machine. At Rose Gallery area.
- Basic - Clean food storage containers not properly air dried - wet nesting. At dish machines area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in cooler located in West Wing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area. At pot sink area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. At pot sink area. **Corrected On-Site**
- High Priority - Small flying insects in drink station area. At Rose Gallery area.
- Intermediate - Employee used handwash sink as a dump sink. At hand sink located in West Wing area.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. At all drink machine located in dining area,
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink located in pot sink area. **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Fans in dish room area are in need of cleaning.
- Basic - Clean plates not stored inverted or in a protected manner. In dish room storage area.
- Basic - Clean plates stored in dirty rack. In dish room storage area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Uncovered pork jus in walk in freezer.
- High Priority - Dented apple sauce cans present. In receiving dry storage area. Chef discarded cans of apple sauce. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TCS Mousse at 47 F°- 55 F, Chef quick chilled TCS mousse to 41 F° **Corrected On-Site**
- 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.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. At pantry area.
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. At hand sink located in hot line and pantry. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At slicer area. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located in hot line area, water temperature is at 77 F° **Repeat Violation**
- Intermediate - Water pressure lacking at fixtures that require the use of water. At hand sink located in hot line.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels stuck to food containers after cleaning. At storage area. **Repeat Violation**
- Basic - Build-up of soil/debris on the floor under shelving. In chemical room and storage area.
- Basic - Equipment not properly air-dried - wet nesting. At storage area.
- Basic - Floor drains/drain covers heavily soiled. At pantry area, service bar and service station.
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds. At all hand sinks.
- Basic - Single-service articles not stored protected from contamination. Steak temperature markers not protected. At storage area. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Inside mop sink.
- High Priority - Employee washed hands with cold water. At cook line. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In pantry area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chocolate mousse at 45 F and 47 F°, in bakery cooler. Chef discarded chocolate mousse. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located in cook line and bakery area. Water temperature is at 77 F° and 83 F° **Corrected On-Site**
- Intermediate - Mussel tags not marked with last date served.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris nonfood-contact surface. On outside of food storage containers, on shelves in meat cooler and inside all hand was sink.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. At server station. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. At storage area.
- Basic - Plumbing system in disrepair. Hand wash sink located in dish room is in poor repair. An additional hand sink is located 2 feet away.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At preparation area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat pasteurized eggs. In receiving cooling. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. At receiving preparation area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in preparation area. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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