PESTANA ORLANDO SUITES LAKE BUENA VISTA

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing or expired food manager certification, or employee food-safety training not documented.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Clean equipment and utensils stored improperly or not air-dried.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Gas appliance or boiler certificate issue.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Gas appliance or boiler certificate issue.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Missing or expired food manager certification, or employee food-safety training not documented.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

The establishment's license expired, not obtained, or not properly displayed.

Other conditions related to sanitary and safe operation.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Missing or expired food manager certification, or employee food-safety training not documented.

Gas appliance or boiler certificate issue.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Missing or expired food manager certification, or employee food-safety training not documented.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Clean equipment and utensils stored improperly or not air-dried.