- Basic - Employee with no hair restraint while engaging in dish washing activity. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. / at hand wash sink , 89F **Corrected On-Site** **Warning** CB: hot water in employee restroom at 90°
|
08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / at cook line reach in cooler **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in dish washing activity. **Warning**
- Basic - Leaking pipe at plumbing fixture. / at kitchen hand wash sink **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. /. Spoons at wait station behind serving counter **Warning**
- Basic - Soiled reach-in cooler gaskets. / at cook line **Warning**
- Basic - Unwashed fruits/vegetables stored over/with ready-to-eat food. / raw tuna over ready to eat salad, in holding well at cook line **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Pancake/waffle batter not cooled to 41 degrees Fahrenheit within 4 hours of being reconstituted from a dry mix. /. Waffle batter made this morning, temped 71F after 4 hours, discarded by food manager **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / (1) butter patty 57F, diced sausage 67F, waffle batter 59F, at buffet cook line, (2) raw shell egg stored at ambient air of 75F at cook line (3) clarified butter 66F, mozzarella cheese 48F at cook line reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. / raw salmon over ready to eat salad, in cold holding well at cook line **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. /. Mozzarella cheese 48F, clarified butter 66F in cook line reach in cooler since last night **Warning**
- 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. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. / SANI bucket next to a gallon of syrup **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. / at bar **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. / in kitchen **Corrected On-Site** **Warning**
- 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. / tub of mozzarella **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. / at cook line **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. / at hand wash sink , 89F **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / at cook line **Warning**
- Intermediate - Refrigerator not 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. / single door reach in cooler at cook line **Warning**
|
08/22/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs next to spinach in reach in cooler at cooks line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Milk at buffet line.Operator is now using time as a public health control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked potatoes,eggs at buffet line.Operator is now using time as a public health control. **Corrected On-Site**
- Intermediate - Ice scoop holder soiled. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
|
5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels on dishes **Corrected On-Site** **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut melon stored with and under unwashed produce **Corrected On-Site**
- Basic - dust/soil residue on dish storage shelves. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dish rack **Corrected On-Site**
|
11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Unwashed fruits/vegetables stored over ready-to-eat food. /. IN WALK IN COOLER, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / MILK 60 F ( discarded by operator) CUT WATER MELON 46 F AT BUFFET,
- 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.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. APPLES AT BUFFET
|
4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Metal pans not stored inverted. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Ladies Restrooms. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Mens restroom. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter balls 45F, cheese slices 47F - make table.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured./ in kitchen condiment closet Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./jars above slicer Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site./ checked prior to leaving resort, equipment repaired and working
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ turkey 47f ambient cooling , shrimp 54f Corrected On Site.
|
1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable, cook's line .
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cheese was 45f in the buffet line. Explained time as public health control.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, flour. Corrected On Site.
|
9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Displayed food not properly protected from contamination. buffet waffle toppings, pastries, jelly, peanut butter condiment. Repeat Violation. Corrected On Site.
- Critical - Fruits not washed prior to preparation. raspberries put on parfait no washing. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee using bare hands to handle raspberries. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment. bagels and bread slices touching sides of wicker basket on buffet.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. omellette maker wearing bracelet.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils on cookline in sani water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold items on buffet line. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut deli ham Corrected On Site.
- Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . cooked fish in ROP. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot items on buffet. Corrected On Site.
|
3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,shaker on cookline.
- Critical. Observed food being cooled by nonapproved method,3.5 hrs sinced cooked then in reach-in at 52 degrees fahrenheit . Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,chic wings Corrected On Site.
- Critical. Displayed food not properly protected from contamination,pastries and muffins at buffet.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination,syrup
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw chic over cooked turkey bacon. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,buffet
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site,cook handling toast with barehands .
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface,gasket reach-in 2
- No suitable facilities provided to store employee clothing and other possessions,purse Corrected On Site.
- Critical. Manager failed to insure proper no barehand contact by employees. Corrected On Site.
|
8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw eggs over pasteurized eggsi
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried.
|
1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No current boiler certification provided/available. For reporting purposes only.
|
8/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hilton Orlando-The Bistro, 6001 Destination Parkway, Orlando, FL »