ORLANDO MARRIOTT LAKE MARY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken pepper soup date marked 1/28 (47f-55f - Cooling)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Live, small flying insects found - 3 around floor drain at coffee station

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over fully cooked carnitas Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - crabcakes date marked 1/19

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Intermediate - No soap provided at handwash sink. - hand wash sink at dish station Corrected On-Site

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of bulk foods containers

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - blue cheese olives date marked 10/18 - cooked venison chili date marked 10/20 - bouilla Louise's date marked 10/21-10/31

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - butter chips (47F - Cold Holding); observed in reach in cooler. Manager voluntarily discarded.

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - fresh squeezed lime juice advertised on menu. Lime juice comes commercially processed. Operator corrected and printed new menus. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at dish station storing rolled up hose. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine - interior of dish machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on storage rack at dish station. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. - milk carafes observed in reach in cooler. Manager states from yesterday. Manager sent through dish station. Corrective Action Taken

Basic - Floor area(s) covered with standing water. - at dish station

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - 135754 exp 11/9/24, - 131387 exp 11/9/24, - 143125 no cert, - 136948 exp 11/9/24

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - fruit bar - omelette line - craison, brown sugar, nut station - From follow-up inspection 2025-05-02: Time Extended

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - boiler certification expired. - From follow-up inspection 2025-05-02: Time Extended

Intermediate - No soap provided at handwash sink. Dish washers hand sink

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Equipment in poor repair. Gasket to the victory 12 lower door is ripped

Basic - Floor tiles missing and/or in disrepair. -cove tile at the bakery cooler entrance

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink faucet

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over hash browns in the line cooler operarator correct Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the melon station , operator moved a sneeze guard Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At the dish area a cart was placed in front of the sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in the star bucks area , operator replaced Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacodos at the make cooler with stickers

Basic - Condensation or other drainage not disposed of according to law. Ri-12 line cooler is draining into a bucket in the interior cabinet

Basic - Equipment in poor repair. Line under counter refrigerator not operating

Basic - Floor soiled/has accumulation of debris. At the dishwasher area under the garbage disposal

High Priority - Dented/rusted cans present. See stop sale. Pear halves can damaged

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over pasteurized eggs, operator corrected Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Lexans

Basic - Standing water in bottom of reach-in-cooler. Make cooler on the line