MARGARITAVILLE RESORT ORLANDO - EUPHORIA BAR & GRILL

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple items on cooks line, kitchen area reach in cooler and walk in cooler with lined with non grade paper towels.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced sausage 47°, diced ham 47°, per operator in reach on cooks in cooler 1 hour prior, advise operator to move into walk in cooler for immediate temperature recovery. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near oven in kitchen blocked by cart, operator removed cart. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to oven in kitchen area. Operator refilled paper towel dispenser. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of panko in kitchen area, operator removed bowl. 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. 4 filets of mahi in reach in cooler on cooks line not following thawing instructions on ROP packaging.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in preparation of breakfast items on cooks line. Operator had employee remove watch. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees engaged in preparation of breakfast items without beard guard on cooks line.

Basic - Food storage container/container lid cracked or broken. 2 plastic lids cracked on clean dish rack. Operator discarded items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator couldn't verify what chemical is in the bottle so operator discarded it Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed main kitchen ice ma interior is soiled.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Make table cookline - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under make table cookline Operator has a work order in Corrective Action Taken - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handwashing sink in bar not working. Bar has another sink for employees to use - From follow-up inspection 2024-11-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (75 - Cold Holding). Observed on expo counter. Employee states brought out during busy hours. Advised establishment to put on ice or keep in cooling unit.

Basic - Carbon dioxide tanks not adequately secured. - in bar area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - observed jacket stored inside reach in cooler with other food items. Chef removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - unused cooling unit in bar used to store bar drinks. - small fry cooler bottom area has water accumulation causing pink slime like substance on unit and gasket

Intermediate - Handwash sink used for purposes other than handwashing. Holding empty liquor bottles in hand sink

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage

Basic - Old labels stuck to food containers after cleaning. On plastic containers in kitchen

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. Dishwasher (Temperature under 160F)test stripe states white

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Old bottles and blender being cleaned in hand sink Operator coached employee to only wash hands in a hand sink Operator removed items from hand sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle underneath dishwasher Operator labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above 3 comp sink Repeat Violation

Basic - Utensils in poor condition. Burnt spatula in kitchen cook line Operator threw away Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Under food prep area Advised operator to either sand down or order new cutting boards Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Camaro pans Above 3 comp sink Operator removed items to stack properly Corrected On-Site

Basic - Insect control device installed over food preparation area. Operator removed off wall Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Deli containers Above salad prep station Operator fixed by inverting the deli containers 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. pasta (45-47F - Cooling) grits (48F - Cooling) operator states cooling overnight

High Priority - Non-food grade paper/paper towel used as liner for food container. Wipe-all towel with fingerling potatoes on cookline. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon over cooked sausage in single door cooler near potato bin

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Cirus butter prepared 4-4-22

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grits (48F - Cooling) pasta (45-47F - Cooling) cooling overnight in deep covered container

Basic - Single-service articles not stored inverted or protected from contamination. Deli cups on cookline, operator inverted Corrected On-Site