- Basic - Cloth used as a food-contact surface. Cheese cloth used for bread observed soiled on the surface near Tandoor oven, recommend to chef change daily. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers stacked wet on transport Cart.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Drop off bar
- Basic - Ice buildup in walk-in freezer. Observed large ice build up throughout the pizza freezer.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Sugar container observed scoop stored inside **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Plastic lids stored in plastic containers
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bakery area
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Strawberry Yogurt 47°f stored inside reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 50°f and waffle batter 48°f stored in walk in cooler prepared on 11/4 on label checked 10:40am Issued stop sale notice **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pancake batter 50°f, waffle batter 48°f stored inside walk in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Milk spilled in the bottom of cooler located in beverage island.
- Intermediate - Soil residue in food storage containers. White containers stored in bakery area
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Noted at cream dispensers at front self service stations
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee had loose bangs not properly restrained **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Noted lids broken to plastic containers. Spatula broken **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. Omelet pans being dried with a cloth towel at omelet station
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Server handled interior of service box at pizza station and at side hot service area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths used as drip catchers under juice dispenser **Corrected On-Site**
- Basic - in place equipment not washed, rinsed and sanitized using three distinct steps. Noted omelet pans being rinsed and dried with a cloth at omelet station.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was scratching arms and returned to work with out hand wash
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter at front self service stations 52F/62F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Unpasteurized shell eggs stored with liquid eggs **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Front stations
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3/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer. In both walk in freezer. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At bakery area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 45 F°, chef quick chilled chicken to 39 F° **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located in bakery, water temperature is at 83 F°
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer. In both walk in freezer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At specialty beverage cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons at 51 F°, out of temperature 30 Minutes. Chef discarded cut melons. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. At dish room area. **Corrected On-Site**
- Intermediate - Mussel tags not marked with last date served.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. On outside of food storage container. In bakery
- Basic - Floor area(s) covered with heavy standing water. In dish room area. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At preparation area. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At hand sink located in bakery. **Repeat Violation**
- High Priority - Live flies in bakery
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of soil residue on handwash sink. At hand wash sink located in Burger shop.
- Basic - Floor area(s) covered with standing water. At dish room area.
- Basic - Lemon wedger not designed or constructed in a durable manner. At bar.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At hand sink located in dish machine area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked eggs at 130 F?, out of temperature 10 minutes. At Burger shop. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash sink located in Butcher shop. Water temperature is at 74 F?
- Intermediate - Slicer blade guard soiled with old food debris. Lemon wedger blades with old food debris. At bar.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on outside of mixer. At bakery area. Corrected On Site. Mixer was cleaned.
- Observed nonfood-contact equipment in poor repair. Walk in freezer not draining proberly causing ice build up on floor and fan. Both walk in freezer, in need of repair. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter at 49 Degree F. out of temperature more than 4 hours. Corrected On Site. Chef discarded waffle batter.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed heavy standing water on floor at dishmachine area.
- Observed leak coming from bottom of dish machine causing standing water on floor
- Observed sticky food debris under syrup holder at pool bar.
- Old labels stuck to food containers after cleaning. At storage area
- Walk in freezer not draining properly causing ice build up on fan and floor. Both walk in freezer in need of repair
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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