SHERATON ORLANDO LAKE BUENA VISTA RESORT SPRINGBOARD MARKETPLACE

High Priority - Displayed food not properly protected from contamination. Observed fruit not stored underneath the sneeze guard, must be protected underneath sneeze guards.

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. Checked dishmachine four times final rinse reaching 120°f on the dish machine gauges final rinse not sanitizing properly General Manager notify engineering. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of the cut melons 50°f ( honey dew melons and cantaloupe, cream cheese 48°f stored on the buffet line,per employee less than 4 hours recommend to quick chill product. Spoke to General Manager on Time as public heath control information given. Corrective Action Taken

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. Spoke to Banquet Manager did know the Big 6 Foodborne illness given poster at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of can opener has old food debris left on the surface, located in the prep kitchen. Observed white cutting boards has black stains left on the surface located on the cook line. Repeat Violation

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. Jorge Montoya (Cook) 10/24/2016 expired 10/24/2019 two employees working Spoke to Manager will notify company.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed whole apples displayed on the buffet line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on storage shelves employee explained in Spanish at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed grease accumulation on the floor underneath the fryers stored on the main cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old stickers from Saturday on the aluminum pan stored on shelves in the kitchen.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates not inverted on the buffet line near fruit and yogurt. Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed two boiler certification has expired 4/21/2018 spoke to General Manager. Repeat Violation