FOUR SEASONS RESORT ORLANDO (PLANCHA)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked beef broth 48°f stored overnight inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked beef broth 48°f stored inside walk in cooler overnight label 12/10 stop sale notice issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed chopper has old food residue left on the surface. Stewarding notify to clean equipment Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while slicing green peppers. Manager spoke to employee at time of inspection Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer using the minimum 586 ppm quart ammonia concentration spoke with Stewarding Manager will notify dishmachine company.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has green discoloration left on the surface, recommend to replaced or resurface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into hand wash sink located behind the bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Checked macaroni dated12/11-12/18 over 7 days checked product on the 12/19 (Thursday)

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni label over 7 days stored inside reach in cooler 12/11-12/18 over 7 days checked on Thursday 12/19.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler in the bar area.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP ready to eat over 48 hours Repeat Violation - From follow-up inspection 2024-05-09: Spoke to Kyle in (OPQ )Office Program Quality stated received HACCP plan to be approved by the Division of Hotels and Restaurants, has not completed reviewing HACCP plan. Vacuum sealing Restaurants ROP ready to eat over 48 hours Per Kyle operator given time extension will check on next unannounced inspection for Approval for HACCP plan Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris, dish area - From follow-up inspection 2024-05-09: Checked wall in the dish machine area has cleaned part of the wall, the caulking around the wall still has black debris on the wall. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked romaine lettuce 45°f stored on top panel reach in cooler less than 4 hours recommend to quick chill in the walk,in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting brown has white stains on the surface used on the Cook line, stewarding replaced at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not secured stored in the dry storage room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents has dust accumulation on the surface enter from the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pasta 45°f stored inside reach in cooler less than 4 hours recommend to quick chill the pasta in the freezer, rechecked @12:45 39°f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and brown cutting boards has stains on the surface located on the cook line. Engineering has been notify. Slicer has food debris left on the blade. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed garden salads and mozzarella salad stored overnight inside walk in cooler not date marked,

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the back panel of the ice bin located in the server area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 cylinders not secured in the dry storage area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch while food handling on the main service line, Chef spoke to employee concerning the jewelry. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board has stains left on the surface on the cook line.

Basic - Current Hotel and Restaurant license not displayed. Observed no current license posted at the bar area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Single-service articles not stored inverted or protected from contamination./coffee filter/ Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinder not secured in the dry storage room.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler used for Cuban sandwich.