Gaylord Palms Resort Banquet Kitchen & Bakery, 6000 W Osceola Pkwy, Kissimmee, FL - Restaurant inspection findings and violations

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Business Info

Name: GAYLORD PALMS RESORT BANQUET KITCHEN & BAKERY
Type: Permanent Food Service
Address: 6000 W Osceola Pkwy, Kissimmee, FL 34746-4414
License #: 5910060
Total inspections: 5
Last inspection: 11/05/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
  • High Priority - Dented/rusted cans present, cherry filling. See stop sale. **Corrected On-Site**
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Salads, deli cuts and cheese all recently prepare and place in rack at hallway. Food was place in walk in cooler for rapid chil. **Corrected On-Site**
 11/05/2014Routine - FoodInspection Completed - No Further Action
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
 5/13/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters, at bakery
  • Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance, bakery
  • Basic - Employee eating in a food preparation or other restricted area, bakery **Corrected On-Site**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris, bakery area
  • Basic - Floor soiled/has accumulation of debris, next to ice machine
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
  • Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another, beef steaks inside walk in cooler. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, cooked peppers inside walk in cooler **Corrected On-Site**
 11/5/2013Routine - FoodInspection Completed - No Further Action
  • 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. Walk in cooler #1. Ambient cooling is 42/43? F.
 3/29/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
 10/17/2012Food-Licensing InspectionInspection Completed - No Further Action

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