HOLIDAY INN DISNEY SPRINGS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of strawberry yogurt 47°f peach yogurt stored inside reach in cooler less than 4 hours recommend to quick chill the container used for breakfast buffet line. Corrective Action Taken Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shields missing in the dry storage room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled on the bottom of reach in freezer located on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cream cheese 45°f, diced tomatoes 48°f, strawberry yogurt 45°f stored inside reach in cooler less than 4 hours recommend Chef to quick chill products in walk in freezer. Rechecked diced tomatoes 39°f @9:57am Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers stored inside hand wash sink located main lobby bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth interior panel of the ice machine.Chef cleaned at time of inspection. Corrected On-Site

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates not stored inverted located near the waffle station. Employee changed at time of inspection 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 heavy whipping cream not date marked stored overnight inside reach in cooler. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the dish machine area. Supervisor provided paper towels 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 located in the service bar. Chef will notify engineering

Basic - Stored food not covered. Observed chicken breast uncovered stored inside walk in cooler.

High Priority - Displayed food not properly protected from contamination. Observed cinnamon, pecans, cranberries not protected on the buffet line, recommend Chef to stored underneath the sneeze guard. 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 heavy cream not date marked stored inside reach in cooler overnight(table prep) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed ladder stored in front of handwashing sink located by three compartment sink. Corrected On-Site

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Observed bulk dispensing milk tube not properly cut at angle on the buffet line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in the server area. Chef removed at time of inspection. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked egg stored in the container with other eggs located in the omelet station. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature breakfast potatoes 129/130°f stored on the buffet line. Recommend Chef to reheat or changed the potatoes Rechecked 200°f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hot box(warmer) has food debris spilled on the surface Observed blue cutting board has black discoloration on the surface. (Repeat violation ) Milk dispenser has old dried milk on the surface (buffet line)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on the cook line. Corrected On-Site

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 shelve located on the cook line. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler for omelet station. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray Clorox bottle stored with plates in the dishmachine area Chef removed. 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 sliced Swiss, provolone must be date marked stored on the cook line. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no instructions for clean up of vomit. Email Chef a copy. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board with black marks left on the surface on Cook line. Chef removed at time of inspection Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open container while on the cook line, training recommend. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed food crumbs left on the ledge in the bar area, Manager notify.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice build up on the Bo in the freezer Located on the cook line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs on Cook line wearing gloves touch utensil to cook scrambled eggs, did not change gloves or wash hands. Chef explained to employee immediately, removed gloves and wash hands.

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 stored inside walk in cooler overnight not date marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand wash sink located behind bar used for breakfast to go. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the server area. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in the dishmachine has terrible dust accumulation, also walk in cooler beverages. Vents soiled in the reach in cooler used for the beverages (bar area) Engineering notify will be cleaned Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic spoons stored not stored properly on the counter in the prep area. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of cooler (bar area)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting boards soiled stored on the cook line. Chef changed cutting board at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the bar area. Manager provided paper towels at time of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not able dispenser located near three compartment sink. Chef open dispenser found out problem. Corrected On-Site

Basic - Equipment in poor repair. Observed badly torn door gaskets on the ice machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored inside reach in cooler on the cook line. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on the bottom of reach in cooler in the server area. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored on the top counter of the cook line not inverted, Chef inverted the containers.

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 American sliced cheese not date marked stored inside walk in cooler, Chef date marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on the mixer located in the back prep kitchen. Observed can opener has dried food debris, on the blade Employee cleaned at time of inspection. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter has 2016 on the filter recommend to notify engineering on the date inspected. Chef notify engineering at time of inspection Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not properly secured, located at back door. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the ceiling tiles throughout kitchen in the dishmachine area, front service line.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed plates and bowls soiled stored on the storage shelve in the back kitchen.

Basic - Current Hotel and Restaurant license not displayed. Observed no current copy of restaurant license spoke to Food and Beverage Manager information given on paperLess license. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee stored inside reach in cooler on the cook line, Chef removed at time of inspection. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.

Basic - Food stored in a location that is exposed to splash/dust. Observed English muffins stored near the hand wash sink located in the server area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the bottom of reach in freezer used for chicken tenders. ( cook line)

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

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

Basic - Single-service articles improperly stored. Observed coffee filters stored unprotected in the server area.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed coffee stirrer in the self service area not properly protected. (Front Lobby )

Basic - Stored food not covered. Observed box of sausage links stored inside walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the prep sink, Chef closed at time of inspection.

Basic - Wiping cloth used for food spills also used for other purposes. Observed wiping cloth stored on the bottom of reach in cooler located on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards has stains on the surface located on the cook line, Chef replaced at time of inspection. Corrected On-Site

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 - Current Hotel and Restaurant license not displayed. Observed current license expired 4/1/2021

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.