RAINFOREST CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Coconut beans,45 f,46 f cooling from last night.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,200 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Coconut beans,45 f,46 f cooling from,last night.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Coconut beans are covered while cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards are stained. Iced tea nozzles are soiled. Interior of sprayer hose is soiled. Residue build up surrounding milk nozzles.

Basic - Accumulation of rust in the interior of the ice bin.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Guacamole on the line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents are dusty by the prep area. Interior of ice machine door has a residue build up between the glass pane. Residue under heat lamps in kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo is covered while cooling in walk in cooler.Operator placed in blast chiller.Alfredo 61 f in walk in cooler for .5 hour ,placed in blast chiller,after.75 hour,40 f.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted in kitchen Residue build on iced tea nozzles. Interior of fryer cabinets have a residue build up.

Basic - Interior of bun toaster has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have a residue build up. Side of walk in cooler door have a residue build up. Residue build under heat lamps in kitchen.

Basic - Wall is peeling on the fan in the blast chiller.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards are stained. Lime build up on iced tea nozzles.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Corrected On-Site

Basic - Dish storage shelves have accumulation of soil residues.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have a grease build up at cooks line. Fans in walk in cooler have dust build up.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Side of back door has an outer opening.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bananas not washed prior to cutting.

Basic - Floor area(s) covered with standing water.Kitchen and dishmachine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on the exterior of the ice machine door. Cove molding has a residue build up by the dishwashing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Iced tea nozzles are soiled. Residue build up in the interior of bun toaster.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Iced tea filters expired 12/23.

Basic - Dish storage shelves have accumulation of soil residues.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,50 f,lettuce,50 f,sour cream,49 f,salsa,50 f,cabbage,49f held for more than four hours.Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are soiled throughout the establishment. Can opener is soiled. Slicer is soiled . Milk dispensing nozzle is soiled. Shelves are soiled throughout the establishment. Spray hose is soiled at food prep area.

Intermediate - Handwash sink used for purposes other than handwashing.Pan in handwash sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up inside fryer cabinets. Vents are soiled throughout the establishment. Wall is soiled in dry storage area. Caulking by dishwashing room is soiled.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station. Corrected On-Site

Basic - Water is leaking from cold well in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small and large cutting boards are soiled throughout the establishment.Walk in cooler shelves are soiled.

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

Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station.

Basic - Tomatoes not washed prior to preparation. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of steak fritters stored over French fries in upright freezer in kitchen. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Cheese sauce ,seafood sauce in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled in kitchen. Bun toaster is encrusted in kitchen. Residue build up inside chopper in kitchen. Small cutting board is soiled at prep station area.

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled throughout the kitchen. Side of walk in cooler # 1 gasket is soiled .

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice at servers station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small and large white cutting boards are soiled.

Basic - Interior of bun toaster has accumulation of substance in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Milk reach in cooler gaskets are soiled at servers station.Caulking is soiled at three comp sink area.

Basic - Oranges not washed prior to preparation in kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slicer is stained in kitchen,milk nozzle has a residue build surrounding the nozzle at main server's station area.Soda nozzles have a residue build up surrounding the nozzles at the server's station.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Potatoes at cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Exterior of door of upright cooler at cooks line.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can in cooks line. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Handwash sink,95 f.Afterwards,103 f.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Reach in cooler gaskets at the bar.

Basic - Unwashed strawberries stored over milk in walk in cooler. Corrected On-Site