MY LOUNGE ORLANDO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw shrimp over ready to eat cooked polenta 2) raw chicken and raw ground beef chub over ready to eat fruit in beverage walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on prep table in kitchen Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next to oven in kicthen Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and operator posted on wall Corrected On-Site

Intermediate - Spray bottle containing blue toxic substance not labeled under prep table in kicthen Corrected On-Site

Basic - Clean strainers not stored inverted or in a protected manner at the bar Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf next to espresso cups in kitchen Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on front counter Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Have date but need time for ROP items

Basic - Working containers of food removed from original container not identified by common name. Bowl of flour on front line next to pasta sheeter Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0PPM Instructed operator to use 3 compartment sink for glass washing in bar area until more chemical can be provided.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over potato and carrot Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Mixing tin in ice bin, 3 bins in bar area Corrected On-Site

Basic - Food stored on floor. In walk in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Eggplant purée 92F in walk in cooler made at 11am and temped at 3:40pm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sliced beef over ready to eat rice in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling Eggplant purée 92F in walk in cooler made at 11am and temped at 3:40pm

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Product in deep pan and covered Advised to place in small pan and not cover

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler

Basic - Carbon dioxide/helium tanks not adequately secured back area. Corrected On-Site

Basic - Ceiling tile missing above soda station in kitchen

Basic - White Cutting board has cut marks and is no longer cleanable front kitchen Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar ingredient bin by back area. Corrected On-Site