STK ORLANDO LLC ROOFTOP LEVEL

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelves in the Main kitchen dish machine area.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cole slaw 51°f stored in the reach in cooler, Chef discarded at time of inspection. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler, on the service line. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed fruits (oranges, limes and olives on top of the bar counter unprotected Main bar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed mustard cream sauce marked more than 7 days 11/23/2024 - 11/30/2924.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of chili remoulade 45°f, asparagus 44/45°f stored inside reach in cooler overnight issued stop sale on items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chili remoulade 45°f, asparagus 44°f stored inside reach in cooler over night

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board has black discoloration on the surface located on the cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored inside hand wash sink located in the dishmachine area. Chef removed at time of inspection.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no dates on the water filters used for the coffee machine (LavAzza)

Basic - Current Hotel and Restaurant license not displayed. Observed no copy of current restaurant license. Received a copy from email from Assistant General Manager. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on shelves in the dishmachine area. Chef discarded at time of inspection Corrected On-Site

Basic - Equipment in poor repair. Observed storage shelves has no brackets for the storage shelves, inside reach in cooler on cook line.

Basic - Old food stuck to clean dishware/utensils. Observed soiled knives stored in rack with clean utensils.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed no thermometer inside walk in cooler, Chef Jose found the thermometer at time of inspection. Corrected On-Site

Basic - In-use ice paddle stored on soiled surface between uses. Corrected On-Site

Basic - Clean coffee spoons and oyster forks not stored inverted or in a protected manner by espresso machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler

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

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. Observed no proof of Food Employee Reporting Agreement, form given to Chef.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on the cook line dust accumulation on the ac vents in the kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves in the reach in cooler located in the bar area. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the upstairs dishmachine room not using dishmachine only using Main kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinder not secured in the upstairs bar.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside the reach in cooler in the main bar and upstairs.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons on the cook line stored upright.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. At the under counter each in coolers at the bar.

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 no date marked on the half half store inside walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside hand wash sink located behind bar (upstairs) Chef removed at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle sanitizer stored behind bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine has brown discoloration on the surface.

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

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