Health Inspector Report

[nicki.momof3]

This thread is freaking me out. We have reservations at Rose and Crown and the Crystal Palace for our trip, which is about two weeks from now. I'm pregnant, so I'm at increased risk for food poisoning anyway. I wonder if I should cancel my reservations, or are they liable to be particularly diligent about safety standards shortly following an inspection?

I personally think in light of these viloations that the offending establishment would be the best places to eat. I bet WDW is all over them in terms of safety now that it was written up.

 

[nytimez]

I personally think in light of these viloations that the offending establishment would be the best places to eat. I bet WDW is all over them in terms of safety now that it was written up.

You keep dreaming that dream. But not all dreams come true -- even at Disney World.

 

[Tiger926]

You keep dreaming that dream. But not all dreams come true -- even at Disney World.

Yup, they will keep happening, as many of those violations should not have happened in the first place. There are some very basic kitchen sanitation violations that are elementary in running a restaurant, yet multiple restaurants have violated those policies.

There are many reasons for these violations, and I don't for one second believe that this is going to teach Disney any lessons. If they are paying off inspectors, then it will keep happening, or, if those inspectors are too busy to revisit the restaurants, it will keep happening, as they aren't going to get caught. In a place like Disney, where there are millions of people, a virus and food poisoning usually present as almost identical, and unless guests go to hospital and get the proper lab tests, no one will truly be able to link mild food poisoning to Disney.

It will keep happening, and I bet it will keep happening in other restaurants. Basic kitchen sanitation rules that we all learn in grade 9 home economics class were broken, so of course they are going to have critical violations again, as they are either too busy, too obsessed with profit margins, or not properly hiring, nor training restaurant CMs.

Violations happen in restaurants happen everyday, but it's the kind of violations, and the acceptance of the restaurant in correcting the violations and ensuring that they don't happen again, that is most important here.

Tiger

 

[TLSnell1981]

I don't get the folks making excuses for Disney -- as others have pointed out, no one expects these restaurants to be completely perfect. Even at Disney, this is the real world (after all).

But the sheer number and types of violations -- especially the cross-contamination -- are shocking and unacceptable.

Either that, or someone forgot to pay off the health inspector.

You keep dreaming that dream. But not all dreams come true -- even at Disney World.

 

[Buntington]

It seems so inefficient to pay off a health inspector when you could just...teach your staff not to put dripping raw beef next to lettuce. I mean, seriously? That seems like a basic job skill for someone who works in a kitchen.

 

[TBGOES2DISNEY]

POR looked like they did pretty good on their inspections. I am crossing Ohana and Via Napoli off my lists. Way too many violations and Ohana doesn't seem to be correcting all of their mistakes (carelessness, laziness, etc.).

What other restaurants did you notice having lots of violations or cross contamination violations?

 

[Invisable89]

My Dad just spent a good hour looking through the specific violations on the ABC website. Some restaurants that had bad violations have sorted themselves out. But the one's that were very bad this year are : Ohana's, T-Rex, Via Napoli (that shocked me! but no further action taken?) CP was BAD but their second inspection the next day was fantastic, Wolfgang Puck also had SERIOUSLY BAD violations & were issued a warning BUT when they inspected it again (call back) they had complied. Tutto Italia was also pretty bad first visit this year but it had a few violations on the second visit. 1900 Park Fare & Chef Mickey's seem a bit on & off before 2011. Raglan Road wasn't great last year but no inspection update this year so far. CRT, EU, CG, Wolfgang Puck Cafe & Fulton's haven't done too well so far this year either.

So i'm unsure what to think...

Does anyone want the link to look for themselves for the specific violations?

Please

Here it is :http://www.abcactionnews.com/generic/money/consumer/restaurant_inspections/results

On the 'County' section scroll down & click 'Orange' & on the 'City' section scroll down a click 'Bay Lake' but there's also some restaurants under 'Lake Buena Vista' so click on that too! It's in alphabetical order so just look through, & then once you find the restaurants just click 'MORE' then the list of inspection dates will show up so then you just click 'DETAILS' to see the specific violations.

 

[Invisable89]

POR looked like they did pretty good on their inspections. I am crossing Ohana and Via Napoli off my lists. Way too many violations and Ohana doesn't seem to be correcting all of their mistakes (carelessness, laziness, etc.).

What other restaurants did you notice having lots of violations or cross contamination violations?

I was pretty shocked with 'Wolfgang Puck Express' (under 'Lake Buena Vista') they had 33 violations & 26 critical violations ( 7 on 'food out of temperature' & a few on 'food protection, cross contamination', 'food contact surfaces clean and sanitized' & a few others) on their first inspection this year BUT they did ALOT better on the second inspection, i love 'Wolfgang Puck Express' so that disappointed me. 'T-Rex' also didn't fair too well under 'food out of temperature', 'food contact surfaces clean and sanitized' & 'food protection, cross contamination'. & 'Tutto Italia' also had the same problems but it did better on it's second inspection.

 

[Peter Pirate 2]

I personally think in light of these viloations that the offending establishment would be the best places to eat. I bet WDW is all over them in terms of safety now that it was written up.

This is exactly the attitude Disney is banking on (in all areas of operation) these days.

 

[dunbarfamily]

Honestly, in the world of restaurants, these are minor. The roaches were in a light fixture.

I've been in and around restaurant kitchens since birth as most of my family members are cooks/servers.

While I believe restaurants need to be held to the HIGHEST standards, so many things restaurants are written up for are things we do in our own homes. Again, I'm not trying to make light of violations, as they need to be taken very seriously and changes implemented to make sure the violations aren't repeated and the public is safe, I think its important to keep things in perspective too.

 

[dunbarfamily]

Disclaimer: I did not go through all the reports and read everything.

 

[nytimez]

I've been in and around restaurant kitchens since birth as most of my family members are cooks/servers.

While I believe restaurants need to be held to the HIGHEST standards, so many things restaurants are written up for are things we do in our own homes. Again, I'm not trying to make light of violations, as they need to be taken very seriously and changes implemented to make sure the violations aren't repeated and the public is safe, I think its important to keep things in perspective too.

I'm not quite following you. What's the perspective we're supposed to have here -- if people have filthy homes, they can eat in filthy restaurants?

 

[Tiger926]

I'm not quite following you. What's the perspective we're supposed to have here -- if people have filthy homes, they can eat in filthy restaurants?

I'm not sure either.

I know we don't leave raw meat in the fridge, unless it's in the Foodsaver bag or sealed container, we wipe up any blood spills immediately and stop cooking to contain germs, we don't cross contaminate, we constantly wash hands and utensils when cutting raw meat, and we always keep foods at proper temps. If we ever suspect something has gone amiss, it goes in the garbage.

If people want to cross contaminate in their own home, and take that chance, there is nothing we can do, but when we pay others to properly prepare our food, safety procedures must be followed, as the consequences could be so disasterous considering the thousands upon thousands of guests WDW feeds each day.

Perhaps this poster is meaning minor kitchen issues, and if that's the case, then those aren't critical violations, but with things like temperatures, storage, handling and cross contamination, those are all critical violations, and I know with 100% certainty that we don't do any of those in our home kitchen.

Tiger

 

[dunbarfamily]

I'm not quite following you. What's the perspective we're supposed to have here -- if people have filthy homes, they can eat in filthy restaurants?

Oops! Sorry I wasn't clear. No, of course not. Public needs to be protected, as I said in my comment.

I'm not sure either.

I know we don't leave raw meat in the fridge, unless it's in the Foodsaver bag or sealed container, we wipe up any blood spills immediately and stop cooking to contain germs, we don't cross contaminate, we constantly wash hands and utensils when cutting raw meat, and we always keep foods at proper temps. If we ever suspect something has gone amiss, it goes in the garbage.

If people want to cross contaminate in their own home, and take that chance, there is nothing we can do, but when we pay others to properly prepare our food, safety procedures must be followed, as the consequences could be so disasterous considering the thousands upon thousands of guests WDW feeds each day.

Perhaps this poster is meaning minor kitchen issues, and if that's the case, then those aren't critical violations, but with things like temperatures, storage, handling and cross contamination, those are all critical violations, and I know with 100% certainty that we don't do any of those in our home kitchen.

Tiger

Tiger, you are AWESOME!! I'd love to know your system for making sure food is cooled to the proper levels at the proper times. Most people I know cool food for a half hour or so on the counter, then throw it in the fridge and that's the end. If you have a way to make sure everything is cooled properly in a home kitchen, I would love to know more.

That being said, I was referring to some of the more minor kitchen issues.


And, I guess I need to add this disclaimer in case I didn't make it clear in my previous post or this one:

THE PRIMAMRY CONCERN SHOULD BE TO PROTECT ALL PEOPLE AND EMPLOYEES OF ANY RESTAURANT, WHETHER AT WDW, YOUR NEIGHBORHOOD FAMILY RAN RESTAURANT, OR THE SPACE STATION, AND VIOLATIONS, WHETHER MINOR OR MAJOR, SHOULD BE ACTED UPON IN A TIMELY MANNER.

 

[spacemountainmom]

I don't know if it has been mentioned, but when we were in WDW last January you could not get a ressie for several days at Ohana. It was closed - coincidence?

 

[Tiger926]

Oops! Sorry I wasn't clear. No, of course not. Public needs to be protected, as I said in my comment.




Tiger, you are AWESOME!! I'd love to know your system for making sure food is cooled to the proper levels at the proper times. Most people I know cool food for a half hour or so on the counter, then throw it in the fridge and that's the end. If you have a way to make sure everything is cooled properly in a home kitchen, I would love to know more.

That being said, I was referring to some of the more minor kitchen issues.


And, I guess I need to add this disclaimer in case I didn't make it clear in my previous post or this one:

THE PRIMAMRY CONCERN SHOULD BE TO PROTECT ALL PEOPLE AND EMPLOYEES OF ANY RESTAURANT, WHETHER AT WDW, YOUR NEIGHBORHOOD FAMILY RAN RESTAURANT, OR THE SPACE STATION, AND VIOLATIONS, WHETHER MINOR OR MAJOR, SHOULD BE ACTED UPON IN A TIMELY MANNER.

No secret for temps really - we use thermometres to ensure proper cooking temps, and we also have our fridge/freezer set to optimal temps. We don't leave meat out on counter to thaw out - we leave in fridge.

We also put leftovers away pretty quickly after dinner (food is still warm), and like I said, if we ever have a doubt, the food gets thrown out. We are very clean in our kitchen, with constantly washing hands, counters and utenils, and we also use proper containers - Tupperware, glass and a few Rubbermaid products. We don't reuse paper containers or sandwich bags, either. Yuck!

Anyway, in respect to the topic at hand with Disney's restaurants, I can see that storage, temps and cleanliness are an issue at some restaurants, and I'm sure that's due to being so busy and cutting corners. In our own kitchens, we have the time to always follow proper procedures, but I'm sure with Disney, the sheer volume of patrons they serve detracts from that a bit, especially if staff is not properly trained. Sanitation and kitchen safety is very basic, and should be followed at all costs, but if they are cutting corners, then it will fall to the wayside, and it's only a matter of time before a serious foodborne illness is transmitted.

Tiger

 

[assisi811]

I read in one of the posts that Via Napoli had a lot of health violations. I checked the abc website link given in an earlier post about the health inspections, but I could not find it on the list. Does anyone know where I can find the info. on Via Napoli?

 

[MinnieM21]

I read in one of the posts that Via Napoli had a lot of health violations. I checked the abc website link given in an earlier post about the health inspections, but I could not find it on the list. Does anyone know where I can find the info. on Via Napoli?

It's listed under "Napoli."

 

[DaisyMaisie]

This thread is making me afraid of eating at other people's houses.

 

[mom2of2]

I don't know if it has been mentioned, but when we were in WDW last January you could not get a ressie for several days at Ohana. It was closed - coincidence?

yes, they got new carpet and it was closed for a day and a half