- Basic - Attached equipment soiled with accumulated dust. Fly fans located at outside juice bars are in need of cleaning.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed heavy standing water inside reach in cooler located in cook line.
- Basic - Employee beverage container next to clean plates. At Expo area.
- Basic - Employee with no hair restraint while engaging in food preparation. At dining room bar and at juice bar.
- Basic - Floor area(s) covered with heavy standing water. At dish machine area.
- Basic - Ice buildup in reach-in freezer. At reach in freezer located in cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At cook line. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender cutting washed cleaned apples with bare hands. **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At outside Juice bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hummus, shell eggs and milk at 48 F° ambient cooling over 4 hours. Chef discarded hummus, shell eggs and milk. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari seafood stored over tarter sauce. At cook line reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw ground beef stored over raw whole mussel beef. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by table at dish machine area and a towel bag at cook line. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in Juice bar and ice machine area.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus at 48 F°, Chef quick chilled hummus to 41 F°**Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken at 125 F°. Chef reheated chicken to 180 F° **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At cook line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a table. At dish machine area.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At cook line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. At dish machine area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed beer and ice inside hand sink. At bar area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. For filling up container with water. At cook line. **Corrected On-Site**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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