LAND LUBBERS RAW BAR & GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (42-52F - Cold Holding); burgers (41-46F); cooked chicken (42-46F - Cold Holding); shredded lettuce; (49F - Cold Holding); shredded cheese (41-46F - Cold Holding); sliced cheese (42-47F). Per operator, items were placed in cooler approximately 4 hours prior to inspection. Items have been out of temperature for approximately 3hours. Operator placed items in cooler to rapid cool. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-03-27: Observed cooked ribs (42-45F - Cold Holding); burgers (41F); cooked chicken (42-46F - Cold Holding); shredded lettuce; (65F - Cold Holding); shredded cheese (50F - Cold Holding); per operator, items have been in cooler approximately 3 hours prior to inspection. Operator placed items in walk-in cooler to rapid cool. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs (44-48F - Cold Holding), Phili steak (45F - Cold Holding). Per operator, items were out of temp for approximately 15mins. Items were not prepared or portioned today. Manager placed items in freezer to rapid cool. Second temperature (ribs 38F, Phili steak (43F). Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Kitchen; across from walk-in freezer Observed dispensing equipment handle stored in croutons. Observed dispensing equipment handle stored flour. Manager removed. Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. - Dish washing area Observed hand wash sink pipe leaking on to floor. Manager adjusted pipes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table garlic and oil. (74F - Cold Holding) at room temperature per operator less than 2 hours. Operator placed garlic and oil in container of ice. Corrective Action Taken

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/

Intermediate - Spray bottle containing degreaser toxic substance not labeled. Operator labeled Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in reach in cooler a spoon handle in contact with diced tomatoes. Operator elevated spoon. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (125-133°F - Hot Holding) Observed being double panned in steam table in back of kitchen. Operator states less than 1 hour. Operator reheated items to 165°F and removed bottom pan. Corrected On-Site

Intermediate - Come Clam/oyster tags not marked with last date served.

Basic - Ice scoop handle in contact with ice. Observed at bar. Operator moved handle. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed soda beverage dispenser nozzle heavily soiled with mold like substance behind bar counter in kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee sweaters stored on shelf next to containers of sauces in dry storage area in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observes employee wearing wrist watch while preparing food in kitchen.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Observed pair of tongs stored on fire suppression line in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash sign provided at ware wash area and across from cook line in kitchen. Operator provided signs during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed reach in cooler gaskets soiled throughout cook line in kitchen. -Observed hood filter's soiled throughout cook line in kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed multiple wet cloths stored on food preparation tables in kitchen.

Basic - Working containers of food removed from original container not identified by common name. -Containers holding flour, sugar/salt without label on lower shelf in dry storage in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table front - ribs (48F - Cold Holding), per operator item was moved to cooler this morning from walk-in cooler before opening at 11:45. Operator removed and stored in walk-in cooler to cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at service station to left side of bar with slime accumulation inside gun.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in kitchen area blocked by shelving and ice machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop onions from make table on cook line. Operator removed and stored bowl appropriately. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on front line shelves not inverted. Operator inverted at time of inspection. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusting on shelves throughout walk-in cooler.

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. Observed Dishmachine at 0 ppm after multiple attempts and priming of mechanism. Operator attempted to troubleshoot. Corrective Action Taken

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from closed beverage in kitchen then move to cook line to begin preparing food items without removing gloves and washing hands. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steam table - marinara (125°F - Hot Holding)reheated to 180°F; gravy (130°F - Hot Holding)reheated to 179°F; beans (131°F - Hot Holding)reheated to 184°F; per operator all items were made and moved to unit 1 hour before observation. Unit was not turned up all the way. Operator turned up unit and reheated items. Corrected On-Site

Intermediate - Clam and oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in rear cook line area blocked by ice machine and shelving.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training expired as of 05/2021.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at rear cook line on table not stored in solution between uses. Operator removed and stored in solution. Corrected On-Site