PLANTATION PRESERVE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Philly cheese steaks stored over ready to eat tater tots in the reach in freezer by the cook line. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets on the ice machine not stored inverted. Operator stored properly. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon and mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

High Priority - Nonfood-grade bags used in direct contact with food. Observed black garbage bag used to store sugar in the kitchen. Operator removed black garbage bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat Italian meats in the walk in cooler. Operator stored properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour in the kitchen. Operator removed plastic container. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets on top of the ice machine not stored inverted. Operator stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulated food debris, grease, dust, or mold-like substance. Employee clean and sanitized Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to dispense flour. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents over cook line soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ice scoop handle in contact with ice. Operator removed 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 handle in contact with crumbled blue cheese in flip top cooler. Employee removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer . Observed raw fish stored over French fries in True freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw burger patties and hotdogs stored in same container.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink in kitchen used as dump sink. Employees discarded waste coffee inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at dishroom, green chemical in Unlabled spray bottle. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken thawing on counter 54° F. Operator states for prep. No activity. Returned to walk-in cooler for rapid cooling. Corrective Action Taken

Basic - Food stored on floor. Observed plastic drink bottles stored on the floor in bar area. Operator placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup at bar soda gun holsters. Operator cleaned and sanitized. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken breasts thawing on counter. Operator states out for prep. Observed no activity for 20 minutes, temperature 54° F. Operator returned to walk in cooler for rapid cooling. Corrective Action Taken

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation panel hanging down on #3 flip top cooler lid. - From follow-up inspection 2024-01-10: Observed same. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzle at bar.

High Priority - Food with mold-like growth. See stop sale. Observed approximately 2 qts of moldy tomato paste inside walk in cooler. Stop sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bodily fluid cleanup procedures to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzle stored next to hand wash sink at bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of coleslaw and cut melon stored server station reach in cooler without date marking. Per operator, foods prepared yesterday. Operator date marked foods. Corrected On-Site

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. Per operator, training for staff recertification is scheduled for June 6th, 2023. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to three compartment sink in kitchen. Emailed hand wash sign to operator. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on wall, ceiling tiles, and vents next to and above prep table at cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table, chicken (90F - Hot Holding); sausage (90F - Hot Holding). Items cooked and placed in steam table less than 4 hours. Items being reheated to 165°F to hot hold. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Main kitchen low boy cooler at oven- observed employee Gatorade and water bottle inside cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen counter top cooler cutting board- observed wiping cloth underneath cutting board.

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. -Observed milk without date label stored in wait station glass door fridge. Operator instructed to label container. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -Observed high temperature dish machine 145 F.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Observed clean sheet pans stored on floor in ware wash area in kitchen. Instructed employee to re-wash/rinse/sanitize pans and properly store on rack to dry.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods soiled in kitchen.