RADISSON HOTEL ORLANDO LAKE BUENA VISTA SOUTH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burger patty over cut vegetables and raw shell eggs over liquid pasteurized eggs in walk-in cooler. Operator reorganized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at buffet line had green bucket inside. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cook line by oven.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Liquid eggs held at room temperature on cook line. Provided time plan to operator. Restaurant open for breakfast 7am-10am.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink on cook line by oven.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink with three sides, no vacuum break at each end of splitter.

Intermediate - No soap provided at handwash sink. Handwashing sink at beginning of cookline across from oven. No soap and no sign.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on hot holding cabinet by walk-in cooler. Clean Silverware at shelving by dish machine with food contact surface up. Operator flipped. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep paper at end of cookline across from flat top grill. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk-in freezer below fans.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cookline next to fryers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bucket with utensils inside hand wash sink Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 dead fly in the unused ice machine , operator removed . Corrected On-Site - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.storage room - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.ice bucket Corrected On-Site - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On the lowboy cooler - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.tortilla warmer - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoodfilter - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean equipment on the dry storage rack - From follow-up inspection 2024-08-22: Time Extended

High Priority - Employee ate, or drank then engaged in food handling, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above cheese inside cooler below flat top -raw poultry stored above raw beef burgers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 46-47F

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. -milk

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. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -digital thermometer

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -burgers offered undercooked by request. Manager printed consumer advisory and posted in public area in front. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense pico

Basic - Employee eating in a food preparation or other restricted area. -employee eating inside kitchen near prep tables/food holding equipment

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to cooler next to grill

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Storage room vents

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket

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

Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack

Basic - Old labels stuck to food containers after cleaning. Rack next to the dm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter (46F - Cold Holding).

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Bar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips needed.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off, wait station.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer racks soiled. Cook line reach in cooler gaskets soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in food prep area

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris. -inside of microwave oven soiled -cutting boards on reach in cooler and hot holding unit soiled -inside of ice machine has an accumulation of black, mold-like substance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in dishwashing area

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling and vents in dry storage area

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on dish drying rack Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at end of cookline Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -"Traulsen" two door reach in cooler door gaskets lightly soiled

Basic - Old labels stuck to food containers after cleaning. -plastic containers inside double door reach in cooler Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. -forks stored with food-contact surface upright Repeat Violation

Basic - Single-service articles improperly stored. -pizza boxes stored on the floor in dry storage area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind stove and grill has an accumulation of grease -wall to right of dish machine has an accumulation of black, mold-like substance

Basic - Wet mop not stored in a manner to allow the mop to dry. -two wet mops on floor next to mop sink

Basic - Working containers of food removed from original container not identified by common name. -sugar and flour containers in dry storage area lacking labels

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Night before food. rice (51F - Cold Holding); refried beans (50F - Cold Holding) operator discarded Corrective Action Taken - From follow-up inspection 2022-06-28: At callback inspection refried beans 98f cooling from 10am 4 hours ago . Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2022-06-28: At callback inspection refried beans 98f cooling from 10am 4 hours ago . Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-06-28: No Vacuum breaker at mop sink Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-06-28: No Manager certificate available at this time. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-06-28: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2022-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2021-09-28: Operator will order on the next supply order. Ran the dishwasher machine and the hot water temperature was 185°F. Violation will be verified during the next unannounced inspection. Time Extended