LIGHTHOUSE POINT YACHT CLUB - FOOD TRAILER

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowl Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two door flip top cooler has broken and missing door gaskets

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken, not in original package, stored over frozen fries and frozen tater tots in the freezer. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bagged Shredded cheese 55°, in flip top reach in cooler observed stored above load line, stored less than four hours per operator. Operator voluntarily discarded.

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. Provided poster.

Intermediate - Handwash sink not accessible for employee use at all times. Knife in the hand sink basin and container of dirty dishes on floor in front of sink. Operator removed. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna poke bowl on the menu. Operator added asterisk on menu items and statement. *Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bagged ribs in the reach in cooler pulled from freezer on 10/24.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon in the reach in cooler, prepared more than 24 hours ago.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and spoons not stored inverted at wait station.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed three in kitchen on food prep table and cutting board. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil missing label at prep table.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/