GREAT OUTDOORS RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. One artichoke can on shelf in dry storage.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw beef on grill changed gloves then continued touching clean plates and cooked burgers, spoke to employee about washing hands in between glove change. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped sauce cup on floor, he picked item up off of floor placed in dirty bin then continued touching other clean sauce cups, inspector had him wash hands and change gloves. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a drink from their cup then started putting plates food on trays to take to customers. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 flies flying around in prep area of kitchen.

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. Cheesecake opened previous days no date mark, employee stated they go through 3 cheesecakes per week so he back dated item to 2 days prior. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top portion of double decker oven. Green cutting board on cooks line stained. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at outside server station no label, operator labeled as degreaser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small cup in bread pudding sauce in dessert reach in cooler on cooks line, employee removed cup. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish machine area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cups handle directly in tomato mix inside walk in cooler, employee removed cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line gasket is soiled. Can opener holder attached to table in prep area. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Body armor drink on shelf above items in reach in cooler on server alley, employee moved drink to bottom shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container on bottom shelf of prep table, operator stated it was flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F - Cold Holding); fish (54F - Cold Holding); chicken (55F - Cold Holding); conch fritter mix (51F - Cold Holding); coleslaw (52F - Cold Holding); egg wash (62F - Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F - Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F - Cold Holding); chicken (47F - Cold Holding) bluecheese (47F - Cold Holding); rice (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); sliced cheese (52F - Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F - Cold Holding); pizza sauce (46F - Cold Holding); tomatoes mix (44,45F - Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F - Cold Holding); blue cheese (49F - Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchens cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on shelf above mayo next to wine in storage closet. Speaker and phone on shelf above prep area. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks on clean dish rack and cooks line. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen sun shining through the bottom.

Basic - Food stored on floor. Club soda bottles on floor behind bar inside, employee placed on shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 1 pair on handle next to fryers, operator moved tongs. Corrected On-Site

Basic - Insect control device installed over food preparation area. Over coffee mugs and coffee filters. One over large mixer. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall holding ice buckets near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies reach in coolers and reach in freezer gaskets soiled on cooks line. Soda machine backsplash soiled. Repeat Violation

Basic - Open dumpster lid. Dumpster lid broken off leaning against fence.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator called technician to come fix dish machine. Three compartment sink was already set up.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tuna being sliced and plated on cutting board that onions are being cut on and where other salads are being plated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); ranch (48F - Cold Holding) ice ice bin on front server alley, the bottom of containers were at 41 but the top portions were above 41. Operator added more ice and water to help surround the whole container. fish (48F - Cold Holding); cheese (47F - Cold Holding); cooked onions (48F - Cold Holding); cheese (60F - Cold Holding) cooling mushrooms stored in drawer next to other food items affecting the cooler temperature. Operator placed bags of ice on food items. salmon dip (66F - Cold Holding); tomatoes (64F - Cold Holding); mozzarella (48F - Cold Holding) inside salad making cooler, the hinge lid not properly on/closed on unit during busy lunch rush. Operator placed ice pans inside cooler to help with the ambient temperature. ranch (71F - Cold Holding) containing buttermilk, inside squeeze bottle not in cooler or ice, operator placed bottle in ice bath. Retemps were taken and most items had dropped 1 or 2 degrees. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bins outside at bar and server station. Stained cutting boards on cooks line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Manager filled pitcher up with water to add to ice bath for condiments.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at outside bar on liquor rack unlabeled. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. In dry storage under seasonings the cardboard has become soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area. Wall soiled at dish machine area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler across from oven. Operator placed in pocket. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. 1 dough cutter/scraper the handle is melted and warped. 1 plastic sixth pan melted and warped. Multiple cutting boards with deep cut marks on clean dish rack and cooks line. Reach in cooler on cooks line by fryers the bottom doors are falling off of unit. Shelf in walk in cooler rust has pitted the surface outside of walk in freezer door. Ice building up on freezer line inside the walk in cooler. Repeat Violation

Basic - Floor area(s) covered with standing water. Under inside ice machine and in surrounding room. Under Handwash sink in the corner of cooks line across from dessert cooler.

Basic - Food stored on floor. Bucket of ginger on floor in walk in cooler, operator placed on shelf. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle directly in contact with rice in reach in cooler drawers on cooks line. Operator moved spoon. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. One installed over large mixer at prep area. One installed over tea machine and coffee cups on server alley.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drink machine inside kitchen the soda nozzle backsplash is soiled. Reach in freezer gasket soiled on cooks line. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On cutting boards on clean dish rack by prep area. Dish washer employee started rewashing boards. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes outside in server station and on cooks line top shelf with the food contact surface facing up. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Flatbreads on cooks line, inspector asked questions about it and employee touched item with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hand wash sink on cooks line: scallops (45F - Cold Holding); chicken (49F - Cold Holding); chicken (45F - Cold Holding); chicken (50F - Cold Holding) employees placed chill sticks in cooler. Retemped chicken 39, scallops 35, chicken 45, chicken 50. Reach in cooler drawers under grill next to fryers: hamburger (46F - Cold Holding); onions (44F - Cold Holding); rice (51F - Cold Holding); mushrooms (49F - Cold Holding); fish (47F - Cold Holding) employees placed ice in cooler. Retemped at: hamburger 43, mushrooms 45, rice 49, fish 42, onions 38. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line with black stain marks. Inside of the ice machine outside.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in prep area blocked by trash can, sink behind outside bar with strainer used as a dump sink.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer inside not labeled behind inside bar. Operator labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf on cooks line above bin of food on ice. Employee discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf on cooks line above bin of food on ice, employee moved phone. Corrected On-Site

Basic - Equipment in poor repair. 1 Lid on triple bulk container that is cracked. Cutting boards on cooks line with deep score marks.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between 2 reach in coolers on cooks line, employee moved knife. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At the grill, employee placed rings in hot water on grill. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice in reach in cooler drawer on cooks line with the spoon handle directly in food item. Employee moved spoon. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Busser sink outside. Operator placed sign at sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill and fryers. Multiple reach in coolers on cooks line with the gaskets soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Togo brown boxes on cooks line with the food contact surfaces facing up.

Basic - Stored food not covered. Sesame seeds in dry storage room. Operator covered. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At both bar sinks.