WYNDHAM LAKE BUENA VISTA - LAKEVIEW

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 no time mark on the cold foods per Manager 6:15am 4 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked chicken sausage 130°f stored on the buffet line recommend to reheat the product. rechecked @10am 183°f Employee replaced with new pan of sausage 141°f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board soiled on cook line recommend to replace or resurface. Employee change to another cutting board immediately. Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container on the ends used for waffle batter on the buffet line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer Observed large piece of ice around frame of the door.. Engineering notify at time of inspection Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed desserts stored with unwashed strawberries stored inside walk in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken strips labeled 9/20 stored inside reach in cooler over days checked on 9/29 Manager discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board stored on the cook line has stains left on the surface. Observed robot coupe and vitamin has old food debris left on the surface.(pantry area)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris spilled on the plate covers and aluminum pans. Employee ask to clean the area at time of inspection. Corrected On-Site

Basic - Observed electronic equipment over food/food preparation area/food-contact equipment. Observed electronic equipment stored directly above microwave oven and coffee prep area.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the faucet on 3 compartment sink, Engineering notify at time of inspection. Corrective Action Taken

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dishmachine gauge has water inside, spoke to engineer must replace the gauge. Warning - From follow-up inspection 2025-03-07: Checked dish machine gauge has not been replaced. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of three ovens has grease accumulation also stove top in banquet prep kitchen. Warning - From follow-up inspection 2025-03-07: Observed interior of three ovens has grease accumulation also stove top in banquet prep kitchen. Spoke with Manager must be cleaned more often will check on next unannounced inspection. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the pantry area spoke to Housekeeping Supervisor notify current pest control service. Notify Supervisor on duty next unannounced inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has black discoloration on the surface located on the main cook line also prep line. Slicer has old food food debris underneath (pantry area) Manager will notify engineering to resurface or replaced. Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic lids on the container of pasta stored inside walk in cooler. Manager discarded the plastic container and lid. 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. Observed no written plan for Time as public health control for the buffet line. Copy given to Manager at time of inspection Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples not wrapped on the buffet line has no utensils provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of honey dew melons 47°f, egg white 47/48°f stored less 4 hours on the front line Recommend to quick chill products. Corrective Action Taken Repeat Violation

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 shredded cheese not date marked inside walk in cooler (cold prep area) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed toaster with old food debris on the bottom rack stored in the kitchen area. White cutting boards has stains on the surface located on the prep line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink located in server area, spoke to Chef to educate employees. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat amm test strips.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior and exterior of ice machine has mold like growth on the surface.

Basic - Floor soiled/has accumulation of debris. Observed brown liquid spilled on the floor near ice machines.

Basic - Food stored on floor. Observed bag of onions stored on the floor inside walk in cooler.

Basic - Light shield damaged/in disrepair. Observed light shield missing in the storage room used for bowls and plates.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons not properly stored in the silverware tray.( kitchen area)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw bacon 45°f stored inside walk in cooler, per kitchen Manager less than4 hours recommend to quick chill product. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature sausage links 126°f stored on the buffet line less than 4 hours, recommend to reheat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards has stains on the surface located in pantry area.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked on the ends has clean equipment inside.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Food handling training copies must have original, spoke to Food and Beverage Manager. Repeat Violation

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. Manager not able to provide copies of Food Employee Reporting Agreement, given copies at time of inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guard inside reach in cooler(cook line)

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked cream cheese 51°f stored on the front service buffet line, per Manager less than 4 hours Recommend to quick chill product in cooler, submerged ice around the bowl. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl stored inside hand wash sink located in the front buffet line, employee removed. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee food handler training.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bags stored with the slicer in the pantry area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while working on buffet line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop laying down in the sugar bin.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled interior bottom of reach in cooler where bread is stored.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door cooler next to class cooler on the line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line

High Priority - Presence of insects, rodents, or other pests. Observed one ant crawling on the counter near the ice bin,located in the server area. Restaurant has current professional pest control service Manager will notify company.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked whip cream 44°f stored on the buffet line less than 4 hours recommend to quick chill product.

Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed interior thermometer no specific temperature reading located server area. Chef replaced thermometer at time of inspection.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for handwash sink located on the cook line.

Basic - Standing water in floor drain/floor drain draining very slowly in the mop sink, observed standing water inside mop sink. Repeat Violation