- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Pizza roller not cleaned at least every four hours.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed ground turkey stored inside prep sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna wraps 55°f stored on front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed chicken wraps not time mark only has date Explained to Manager on duty. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed lettuce ,cut tomatoes , red onions , pickles Peppers not protected on the front counter.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tuna wraps 55°f
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food crumbs on the bottom of warmer
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Self service machine
- Intermediate - Nonfood-grade basting brush used in food. Paint brush observed on the storage shelve per Manager Using for spreading butter or margarine.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples not wrapped located on front service line.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment not designed or constructed in a durable manner. Plastic ice guard not smooth and durable. Inside dishmachine
- Basic - Equipment not properly air-dried - wet nesting. At three compartment sink area.
- Basic - Food-contact surface not smooth and easily cleanable. Observed heavy rust and corrosion inside all microwaves. At microwaves located in dining area.
- Basic - Interior of microwave soiled with encrusted food debris. At microwaves located in dining area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside cook line cooler drawers.
- Basic - No handwashing sign provided at a hand sink used by food employees. In men cast restroom.
- Basic - Nonfood-contact equipment in poor repair. Cook line cooler drawers is in poor repair. Cooler temperature is at 60 F°. No food in unit.
- Basic - Old labels stuck to food containers after cleaning. At storage area,
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in cooler located in cook line area.
- Basic - Unwashed vegetables stored with ready-to-eat food. In walk in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At preparation area and cook line area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens, sliced tomatoes, cheese, cooked broccoli , and raw chicken at 50 F°, and 53 F°. Chef quick chilled cheese to 39 F°, and discarded the cut leafy green, cooked broccoli ,sliced tomatoes and raw chicken. All TCS food out of temperature two hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions rings and cooked potatoes fries at 118 F and 111 F°, out of temperature 30 minutes, Chef discarded onion rings and cooked potatoes fries. **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 chicken over raw beef. **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. Observed open butter with no date mark, in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At hand sink located by three compartment sink. **Corrected On-Site**
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12/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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