RAINFOREST CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pasta linguini 50°f stored inside reach in cooler drawers on the cook line per kitchen Manager stored less than 4 hours recommend to quick chill in the blast chiller. Rechecked @12:50pm 40°f. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two black cutting boards has deep cut marks and soiled located in the back prep kitchen.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic pans cracked on the edges salmon stored inside the walk in cooler. Manager removed at time of inspection Corrected On-Site

High Priority - Vacuum breaker missing at splitter. -2 compartment prep sink across from expo line. Manager removed splitter. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic inserts, manager dried. Corrected On-Site

Basic - Floor area(s) covered with standing water. -Service station behind outside bar. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -Toothpicks. Manager discarded. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. -Wooden muddler. Manager discarded. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked meat sauce (42-44F - Cooling) jungle soup (44-50F - Cooling); (44-50F)

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands located in dish room

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger behind cheddar cheese and over raw tilapia Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked meat sauce (42-44F - Cooling) jungle soup (44-50F - Cooling); (44-50F) cooling from yesterday

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than 4 hours rice (130F - Hot Holding) Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep pans used

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink outside bar. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 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. Meatloaf house made per operator more than 24 hours Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ambient air thermometer not located in conspicuous part of the cold holding unit. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located in dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior all soda nozzles

Basic - Raw fruits/vegetables not washed prior to preparation. Limes Corrected On-Site

Basic - Stored food not covered. Lemon sorbet walk-in freezer Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed aluminum pan lids fall on the floor employee wearing gloves touch the floor did not remove gloves or wash her hands, until telling her to stop and wash hands. Recommend training in hand washing for all staff working in the dishmachine area. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of Jasmine rice 128-130°f stored inside the warmer box recommend to rehaeat rice to 165°f. Rechecked Jasmine rice 145°f Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed liquid eggs stored inside reach in cooler over 24 hours not dated marked. Chef discarded at time of inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board in the prep kitchen has black discoloration on the surface. Recommend to replace or resurface.

Intermediate - Manager or person in charge lacking proof of food manager certification. Spoke with Chef Mike has no proof of Food Manager Certificate, must provide copy of Food Manager Certificate by next unannounced inspection. Information given to Chef Mike will notify company immediately. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves in the dishmachine area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed boxes of spring mix, cut kale, Bibb lettuce all boxes or invoice was not labeled washed or prewashed stored inside outside produce walk in cooler. Items are treated as unwashed produce until recommend Chef Mike contacts the vendors.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature romaine lettuce 47°f, Chef discarded product pico 47/48°f stored on the top panel cooler on A side less than 4 hours, recommend to quick chill. Corrective Action Taken

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Observed dispensing tube not cut at angle, in the Bamba server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket stored on the counter in the hot prep kitchen. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor on the A side.

Basic - Food storage container/container lid cracked or broken. Observed cracked lids stored on pasta and chicken inside walk in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop laying on the ice in the server station (maya) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in server side station outside of kitchen Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on Line Chef brought him one and he put on Corrected On-Site

Basic - Unwashed limes over ready to eat broccoli Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tomatoes 46 °f, pasta 48°f stored inside reach in cooler less than 4 hours recommend to quick chill product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled on the side A has red stains on the Surface, recommend to replace or resurface. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan for the food items stored on Side A. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water stored on the prep counter Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed red floor peeling on the main cook line side B and side A. Per Chef maintenance has been notify.

Basic - Old food stuck to clean dishware/utensils. Observed aluminum pans has old food debris stuck to pans located on the storage shelve near dishmachine machine.

High Priority - Food with mold-like growth. See stop sale. Observed mold like growth on one orange stored inside box walk in cooler located outside, Chef removed orange and wash the other produce in the box. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has deep cut marks on the surface stored on the shelve in the dishmachine area. Chef discared at time of inspection Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed two trash cans stored in the front of the hand wash sink on main cook line, relocated the trash cans at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed soda liquid spilled on the floor in the soda room, Chef notify beverage company. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath cutting boards in the cold prep kitchen and front expo line. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink near the expo line.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed lemons not washed prior to slicing. Cast members told to wash at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb by booster at the dish machine. Chef removed and they called facility maintenance Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on the second cooks line.

Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks not inverted on cooks line. Chef discarded. Corrected On-Site

Basic - Unwashed mushrooms stored over ready-to-eat food green onions and cut lettuce in the produce cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board used for turkey wrap has soiled located pantry area. Executive chef notify facilities employee. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels dispenser not working properly at the hand wash sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve above 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked mixed greens 51°f store inside reach in cooler on the cook line less than 4 hours recommend to quick chill the product, engineering notify to check reach in cooler. (Bside)

High Priority - 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. Observed top panel on the cook line includes oranges, China dressing, tomatoes employee 10am rechecked @11:30am Time determined from Chef.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stack on the dry storage shelve located in the dishmachine area, Manager removed pan at time of inspection.

Basic - Current Hotel and Restaurant license not displayed. Observed current license expired 4/1/2021 must provide current license. Manager printed at time of inspection Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer provided inside reach in cooler located in the where salad stored., lava lounge cooler. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed plastic containers has old food debris stuck on the container stack on the storage shelve. Manager removed. Corrected On-Site