STK ORLANDO LLC LOWER & MAIN LEVELS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cooked short ribs 52°1f stored inside walk in cooler less than 4 hours transported cart removed from walk in cooler product left out at room temperature due to delivery product per employee recommend Manager to quick chill product immediately. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board has deep cut marks located on the cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed three fan guard covers large build up of ice on the surface inside walk in freezer. Per Chef refrigeration service notify is currently working on the issue. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator changed to chlorine 50ppm Corrected On-Site

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. Blue butter Chimichirri 6oz filet Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior soda gun nozzle on bar as you enter

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

Basic - Stored food not covered. Large red wine sauce walk in cooler Garnish bar 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 gallon of milk not date marked stored inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards soiled has green discoloration stored in the back prep kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed three fan guards has dust accumulation on the vent located in the walk in cooler.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on the counter in the pantry area. Sous chef removed at time of inspection Corrected On-Site

High Priority - Live, small flying insects found 3 small fling insects in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over ready to eat crab legs walk in cooler Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (65-67F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight butter (65-67F - Cold Holding) Per operator less than 4 hours raw filet (67F - Cold Holding)

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. Filet chef added time mark Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves in prep area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior soda gun holster heavily soiled in bar.

Intermediate - Handwash sink not accessible for employee use at all times trash can located in kitchen Corrected On-Site Repeat Violation

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Oysters Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over cookies in prep kitchen Corrected On-Site

Basic - Stored food not covered. Cooked crab legs walk in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melon stored over ready to eat bacon marmalade in prep area Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave cook line wearing gloves open the walk in cooler door while wearing gloves returned to cook line did not wash hands, recommend training in handwashing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two boxes of whole shell eggs stored above on the shelves of ready to eat foods bags of onions, celery, gallons of milk, stored inside walk in cooler. Chef ask employee to remove immediately.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked onions stored inside reach in cooler date marked over 7 days. Explained to Chef date on the label 11/23/2024 -11/30/2024, given form on date marking.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order spoke to Chef concerning the issue. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board being used has black discoloration on the surface located in back prep kitchen. Recommend to replace or resurface cutting board Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Fan stored in front of hand wash sink located side area prep kitchen. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up water in plastic container from hand wash sink. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees grill cook and pantry employee working kitchen has no proof of employee training, spoke to Chef all employee must provided proof by next unannounced inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed blue butter not date marked stored insides reach in cooler over night. Chive oil not date marked stored inside reach in cooler.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic bottles stored in a bus tub with clean bottles. Repeat Violation

Basic - Plumbing system in disrepair. Observed two hand wash sink not working has out of order sign on main hand wash sink located on the cook line. As the Chef to found out the status on the repair for hand sink on the cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in the mop bucket stored near exit sign.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored through out the kitchen.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. Warning - From follow-up inspection 2024-06-20: Checked two beige cutting boards has deep cut marks also black discoloration on the surface located on the main cook line. Per Operation Manager recommend to replace or resurface cutting boards more often. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located in pantry area. Warning - From follow-up inspection 2024-06-20: Checked the rusty shelves inside reach in cooler located in pantry area, operator not using reach in cooler at time of callback inspection.. Shelves are on order per Operations Manager. Time Extended

Basic - Clean pots not stored inverted or in a protected manner in dish room. Corrected On-Site

Basic - Equipment in poor repair. Under counter door handle broken in pantry station

Basic - Waste line missing at soda gun holster at bar

High Priority - Roach activity present as evidenced by one live roach found by dishwashing area.Operator stepped on roach and discarded. Corrected On-Site Admin Complaint

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced cooked pork belly in pantry station 55F more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced cooked pork belly in pantry station 55F more than four hours. See stop sale Repeat Violation

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. Table top reach in cooler on cooks line and was able to determine time Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes in hot box in prep area 131 Less than four hours Placed in oven to rapid reheat Corrective Action Taken

Intermediate - oysters tag removed from original container prior to container being emptied. Pantry station Chef brought out paper Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Oven door on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler

Basic - Old labels stuck to food containers after cleaning. Plastic half lexons in dish room Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt on cooks line

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting boards soiled on the cook line. Repeat Violation - From follow-up inspection 2023-02-09: Observed beige cutting boards on the cook line spoke to Chef Luis will have replaced or resurface. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gravy torn door gaskets on the reach in cooler drawers in the pantry area. - From follow-up inspection 2023-02-09: Observed torn door gaskets not replaced on the reach in cooler drawers located in the pantry area, work order has been submitted. Time Extended Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not in order the last date. Corrected On-Site

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

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed large crack in plastic containers has limes stored inside located in walk in cooler. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed five new employees per Chef working in the kitchen has no proof of food handling training. Started one month with the company.

Basic - Garbage can soiled. Observed gray trash can soiled located in the dishmachine room.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath cutting boards on the cook line. Chef removed placed wypall cloths underneath at time of inspection. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brussels sprouts cut on 6/6/2022 and placed in walk in cooler at noon found at 45°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brussels sprouts cut on 6/6/2022 and placed in walk in cooler at noon found at 45°

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door

Basic - Floor soiled/has accumulation of debris. Dry storage

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun Holster in the Corrected On-Site

Portable fire extinguisher is inaccessible. For reporting purposes only. Blocked by copier machine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw beef filet in the meat walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler and meat walk in cooler.

Basic - Several,lights Light not functioning on the hood system Chef has placed a work order Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons in middle kitchen. Chef discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed short rib temperature 47°f checked while on the prep counter being wrapped in plastic, recommend employee to quick chill product in the freezer. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with the last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has black stains left on the surface located on the cook line. Observed black discoloration on the ice machine recommend to clean more often. Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers has croutons stored inside in the pantry area. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the walk in freezer vents also on the condenser spoke to Chef notify engineering to repair. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath cutting boards in the back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris spilled on the underneath shelves on the front service area.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic containers in the pantry area. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand wash sink located near the coffee station.