H STREET GRILLE WYNDHAM ORL RESORT&CONF CENTER CELEBRATION AREA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live flying insects: 6 in kitchen 5 near dish area Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler nearest entrance shredded cheese (53F - Cold Holding); créme brûlée (53F - Cold Holding); turkey sandwiches (53F - Cold Holding); cooked chicken (53F - Cold Holding); cooked wings (53F - Cold Holding); cooked potatoes (53F - Cold Holding). Food items have been stored over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler nearest entrance shredded cheese (53F - Cold Holding); créme brûlée (53F - Cold Holding); turkey sandwiches (53F - Cold Holding); cooked chicken (53F - Cold Holding); cooked wings (53F - Cold Holding); cooked potatoes (53F - Cold Holding). Food items have been stored over night. SEE STOP SALE Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ppm chlorine solution behind Starbucks counter. Operator remade to 50ppm Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus has been employed for a year and has not acquired manager certification

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute for drink machine at bar has an accumulation of mold like substance. Table mounted can opener is soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in Starbucks rear room is blocked by door and has trash in well

Intermediate - Manager or person in charge lacking proof of food manager certification. Chef Jesus

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls, nigiri, sashimi, and boats. Operator reprinted menus with corrections Corrected On-Site

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/ 7 staff members for food service working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple dispensers throughout kitchen areas Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees hired in September have not acquired training

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory posted in establishment or on menus. Operator posted Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples for self service at breakfast buffet are not wrapped

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Building components, attachments or fixtures in poor repair. Hole in floor next to pipes behind bar. Sections of walls in dish area in disrepair. Floor tiles in kitchen cracked/missing. Ceiling tiles hanging down in storage areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on shelf over make line. Operator moved to dish Corrected On-Site

Basic - Equipment in poor repair. Multiple broken coolers in kitchen areas Repeat Violation

Basic - Food stored on floor. Bag of flour stored on the floor in kitchen. Operator moved Corrected On-Site

Basic - Food stored under dripping water line. In walk in freezer. Multiple food items damaged by dripping condenser

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup on condenser, walls, ceilings and shelves

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. Multiple cases of single service items stored on the floor in storage areas. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Large pork butts being thawed at room temperature. Operator moved to walk in cooler Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Floors not swept behind and under equipment

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine Warning

High Priority - Food with mold-like growth. Cut lemons in liquor walk-in cooler. Operator discarded. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 salmon filets fully thawed in ROP. Operator willingly discarded product. Corrective Action Taken

Intermediate - No hot running water at three-compartment sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area and prep area. Corrected On-Site

Intermediate - No soap provided at handwash sink. In prep area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Plumbing maintenance occurring before inspection, per operator. Maintenance manager was able to get hot water to handwash sinks Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bulk flour and bulk sugar 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 salmon filets fully thawed in ROP

Basic - Cutting board has cut marks and is no longer cleanable. Bar cutting board for lemons and limes.

Basic - Equipment in poor repair. Multiple walk-in coolers and reach-in cooler out of order throughout kitchen.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Middle hood vent accumulating grease significantly more than the other 2 vents.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In liquor room Walk-in cooler

Basic - Single-service articles improperly stored. Single-service cups tored on floor at bar. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed cold holding area at buffet line with sneeze guard only on one side

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes and then handle clean with no hand wash

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand wash sink. Director removed Corrected On-Site

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. Warning

Intermediate - Nonservice animals in the food establishment or on premises. Observed dog sitting on booth in restaurant area. Guest claims dog was service animal. GM asked guest to move dog to floor. 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.

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook at omelette station

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer "f"

Basic - In-use tongs stored on equipment door handle between uses. Director removed Corrected On-Site

Basic - Single-service articles improperly stored. Observed clean knives and forks not inverted