- Basic - Ceiling tile missing. Dishmachine area spoke with Manager
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the counter on cooks line
- Basic - Leaking pipe at plumbing fixture. Mop sink faucet leaking engineering.
- Basic - Old labels stuck to food containers after cleaning. Plastic containers stored in dishmachine area
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water stored in reach in cooler on cooks line **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Shredded carrots stored with unwashed raw carrots inside walk in cooler**Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottle of butter used on main cooks line
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 45°f stored on buffet line
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook on main line explained the importance Of washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chocolate milk 59°f stored in reach in cooler servers Area, discarded product immediately. All other items removed taking to another cooler/ freezer **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Raisins and cinnamon located by oatmeal On buffet line.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chocolate milk 59°f issued stop sale
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top panel interior ice machine around opening
- Intermediate - 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 shredded cheese
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup in pinko crumbs **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Milk container on buffet cracked
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted yogurt and milk on buffet line at 58 and 51. Buffet open for 4 hours , suggest using TPHC **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottles **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Noted food debris in front HWS **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels on containers
- Basic - Ceiling tile in disrepair. Operator states that new tiles are being installed throughout kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Catering serving dishes not inverted
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals on walk in cooler
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. Panino crumbs not covered **Corrected On-Site**
- Basic - Wall in disrepair. By handsink front of cookline
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside sour cream container RIC **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on cutting board. **Corrected On-Site**
- Basic - Equipment in poor repair. Sink at frontline not sealed to counter. **Corrected On-Site**
- Basic - Light not functioning. Extraction hood - cookline **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Outside bar. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Creme brulee with two date stickers: April and may **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Outside bar: half and half 46? (cooler holding at 40?) . Raw shrimp 47? (cookline cooler) - discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pasta and rice made night before and portioned night before - holding at 45-47? in cookline cooler (cooler holding at 42? and other TCS foods at 40-41?) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Container of cooked mushroom and tuna - no date mark **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Creme brulee mix dated 5/2 (contains cream), butter dated 5/7, **Corrected On-Site**
- High Priority - Small flying insects in bar area. Inside bar.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta and rice (app 5 portion bags each) **Corrected On-Site**
- Intermediate - 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. Half and half opened two days prior - not date marked - discarded **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Demi glaze removed from freezer but original date still on container 4/29 **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Reconstituted Hash browns did not cool at all over a 45 minute period - chef placed hash browns on sheet pan and transferred to freezer
- Intermediate - Spray bottle containing toxic substance not labeled. At bar and market place. **Corrected On-Site**
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Pool bar. Tanks also not secured - kitchen receiving area near main doors
- Basic - Case of single-service articles stored on floor in dry storage area. Deli containers - storeroom
- Basic - Covered waste receptacle not provided in women''s bathroom. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cookline and dishwash area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Fabric bracelet observed
- Basic - Hole in ceiling. Dishwash area and dry goods storeroom. hole in wall behind hot box **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken WIC - dairy
- Basic - Working containers of food removed from original container not identified by common name. Spices and dry goods - cookline
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dispenser of pancake batter 70 at cookline. RIC: butter 48, whipped cream 45, mozzarella 48, liquid egg 55 - cooler stocked less than 4 hours prior. Buffet: yoghurt parfait 44-48, milk 59. Marketplace: milk 51 **Warning** CB: pancake dispenser stored in RIC. RIC by fryers: whipped cream 45?, sour cream 45?, blue cheese 45?, butter tubs 47? (placed in cooler in the morning), sour cream, yoghurt and butter balls 43?. -REFER TO COMMENTS UNDER VIOLATION 4 REGARDING COLD HOLDING PROBLEMS WITH COOLER. Buffet: milk41?, yoghurt parfait 46? (time logs created but time as PHC procedure not filled in - procedure implementation in progress).
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom - at 85
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2/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Pool bar. Tanks also not secured - kitchen receiving area near main doors
- Basic - Case of single-service articles stored on floor in dry storage area. Deli containers - storeroom
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food on floor WIF
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls and plastic containers - shelving near Cookline **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cookline and dishwash area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Fabric bracelet observed
- Basic - Hole in ceiling. Dishwash area and dry goods storeroom. hole in wall behind hot box **Repeat Violation**
- Basic - Light not functioning. Above fryers **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken WIC - dairy
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline RIC **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. WIC floor soiled
- Basic - Wall soiled with accumulated food debris. Entrance to dishwash area
- Basic - Working containers of food removed from original container not identified by common name. Spices and dry goods - cookline
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using cell phone - gloves not removed and hands not washed **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dispenser of pancake batter 70? at cookline. RIC: butter 48?, whipped cream 45?, mozzarella 48?, liquid egg 55? - cooler stocked less than 4 hours prior. Buffet: yoghurt parfait 44-48?, milk 59?. Marketplace: milk 51? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Lobster bisque, tomato soup, onion soup 55-68?, mash 55? - RIC at Cookline. RIC holding slightly high 43-45? yet cold held items at 41-43? **Warning**
- 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. Pancake batter 45? in WIC made yesterday afternoon - large volume in covered plastic container - all other TCS foods holding at 41? in WIC **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 122? held 1.5 hours **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw burgers stored over RTE sausage **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of pancake batter WIC. RIC at Cookline: lobster bisque, mash, tomato soup, onion soup improper cooling
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RIC at Cookline at 43-45?. RIC close to fryers - 50-55? ambient air temp - problem with doors not staying closed properly when in use **Warning**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French toast batter still at 51? at 10:20am, made 6:30am - should be cooled to 41? within 4 hours of prep
- Intermediate - Handwash sink not accessible for employee use at all times. Tray of dirty dishes stored on top of handsink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom - at 85?
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Pool grill bar - burgers offered on menu and cooked to customer specification
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2/21/2013 | Routine - Food | Warning Issued |
- Violation: 15-32-1 Observed COOKLINE REACH-in cooler gasket torn/in disrepair.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. AT MOPSINK
- Violation: 37-01-1 Ceiling tile missing.ON COOKLINE ABOVE HWS Callback inspection: no ceiling tiles missing but ceiling tiles not tight fitting.
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7/10/2012 | Routine - Food | Call Back - Complied |
- Build-up of water in soda gun holster - outside bar.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Bowls not stored inverted. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. Sneezeguards not suuitable angled. Buffet area. Corrected On Site.
- Floors not maintained smooth and durable. Wall-floor tile coving missing/damaged - under prep sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Banquet handsink.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Banquet handsink.
- Critical - No conspicuously located thermometer in holding unit. Marketplace reach in coolers.
- Critical - No handwashing sign provided at a handsink used by food employees. Wait station area. Employee restrooms.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed cookline reach in cooler gasket torn/in disrepair. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Cookline.
- Observed hole in ceiling. Ceiling tiles not tight fitting.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers; wall under prep sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of rice. DRY STORAGE.
- Critical - Observed unlabeled spray bottle. Inside bar.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Vacuum breaker mising at hose bibb. Mop sink. Repeat Violation.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.ON COOKLINE ABOVE HWS
- No copy of latest inspection report. Corrected On Site. CHEF CAME BACK AND FOUND
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07/09/2012. Corrected On Site. CHEF CAME BACK AND FOUND PROOF
- Observed COOKLINE REACH-in cooler gasket torn/in disrepair.
- Critical - Observed SEVERALlive flies in kitchen.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WIC WALLS AND CEILING
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. HWS BY SERVER SIDE USED AS DUMP SINK
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80 F Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CKN AT 45 F AND SOUR CREAM AT 44 F Corrected On Site. Repeat Violation. MOVED TO WIC AND CHECKED 2ND TEMPRATURES CKN 43 AND SOUR CREAM 41
- Observed single-service articles stored without protection from contamination. LARGE COFFEE FILTERS STORED ON TOP OF THE COFFEE MACHINE NOT COVERED Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. PLATES AND BOWLS NOT STORED UNDER SNEEZEGUARD This violation must be corrected by : 07/09/2012.
- Critical - Vacuum breaker mising at hose bibb. AT MOPSINK
- Critical - Working containers of food removed from original container not identified by common name. FLOUR ,POWEDERED SUGAR
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5/9/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-26-1 Observed moderate buildup of soiled material on racks in the walkin cooler.in process
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12/19/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.banquet.has a chain not secure Repeat Violation.
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.bowls,plates at buffet
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.hallway
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOK LINE RIC K 12 AMBIENT TEMPERATURE 51F
- Critical - Handwashing cleanser lacking at handwashing lavatory.dish area Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs hanging from stove handle
- Light not functioning.hood
- Critical - No handwashing sign provided at a handsink used by food employees.pool bar
- Critical - No handwashing sign provided at a handsink used by food employees.zest bar Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed heavy buildup of slime on coffee dispensing nozzles.
- Critical - Observed heavy buildup of soiled material on mixer head.
- Critical - Observed lemons and limes with mold-like growth.dairy cooler
- Critical - Observed moderate buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed moderate buildup of soiled material on racks in the walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ALL PHF'S IN COOK LINE RIC FOUND 49F TO 51F Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.clarified butter found at 74F on prep table. Corrected On Site.
- Critical - Observed toxic item improperly stored.top of dishmachine
- Critical - Observed toxic item stored by food.sanitizer and stainless steel cleaner. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.apples at buffet and front checkin counter
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - cooked sausage links not held at 135 degrees Fahrenheit or above.found at 124F recommend reheating to 165F Corrected On Site.found at 172F
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12/16/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor, walk in freezer. At callback inspection; food on floor in refrigerated truck.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. At callback inspection: can opener soiled.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue and standing water in other beer cooler at pool bar. At callback inspection: still soiled onshelf inside shelf of cooler
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb, at y-connection at mopsink not attached to chemical dispenser. At callback inspection: backflow installed in wrong place at mop sink not at y-connection.
- Critical - Violation: 35A-07-1 Observed small flying insects in bar area. At callback inspection: small flies were at bar area.
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4/26/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide tank not adequately secured, banquet area. Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, off by 20 degrees ( broken).
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer used at bar.
- Critical - No handwashing sign provided at a handsink used by food employees, pool bar.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon served per customer order no proof of parasite destruction or that salmon is aquacultured.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, zanzibar snack mix lid.
- Critical - Observed buildup of slime in the interior of ice machine, banquet area.
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean utensils/equipment stored in dirty drawer in banquet area.
- Observed clean utensils/equipment stored in dirty drawer on table outside walk in cooler.
- Critical - Observed dented/rusted cans, 3 hearts of palms cans. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook not changing gloves and washing hands between changing of tasks. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on wedger in banquet area.
- Critical - Observed food stored on floor, walk in freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, blender at pool bar.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, zanzibar snack mix is being scooped with a cup without a handle.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and standing water in other beer cooler at pool bar.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, shelves are moldy in Minute Maid cooler in banquets. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with standing water, pool bar keg cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs 45 degrees Fahrenheit without timemarking cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, individual packets of butter at room temperature without timemarking 72 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk 55 and 60 degrees Fahrenheit in server station.(not enough ice around container keeping it cold) Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, opened milk in banquets.
- Observed residue build-up on nonfood-contact surface, green racks in hallway used for storage.
- Observed single-service articles stored without protection from contamination, coffee filters in storage.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil buildup inside ice bin, pool bar.
- Critical - Observed standing water in beer cooler.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, cooked egg rolls in reach in cooler dated 2/16/11.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked,cut melon in reach in cooler since yesterday.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked,feta cheese in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), individual packets of butter at room temperature for undetermined amount of time. (72 degrees Fahrenheit without timemarking)
- Critical - Vacuum breaker mising at hose bibb, at y-connection at mopsink not attached to chemical dispenser.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0ppm.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, server station.
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2/23/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sheraton Lake Buena Vista Resort, 12205 Apopka Vineland Rd, Lake Buena Vista, FL »