- Basic - Build-up of grease on nonfood-contact surface. At cook line, under grill and on cooking equipment.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At back kitchen reach in cooler. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, single-service, or single-use articles. At cook line area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At cook line area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs at 127 F°, at cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw ground beef stored over ready to eat food. At cook line reach in freezer. **Corrected On-Site**
- Intermediate - Employee filled a hotel pan with water at handwash sink. At cook line area.
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1/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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