LUCKY STRIKE TAMARAC

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed All TCS foods in walk in cooler above 41F for more than 4 hours milk (46F - Cold Holding); salsa 47 (46F - Cold Holding); sour cream (46F); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding); Mac and cheese (47F - Cold Holding); minced garlic (47F - Cold Holding)watermelon 47F, cantaloupe 47F, honey dew 47F. Beef chilli 47F macaroni and cheese 46F - From follow-up inspection 2023-02-22: Walk in cooler not in use. Do not use cooler until reinspect of cooler. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed All TCS foods in walk in cooler above 41F for more than 4 hours milk (46F - Cold Holding); salsa 47 (46F - Cold Holding); sour cream (46F); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding); Mac and cheese (47F - Cold Holding); minced garlic (47F - Cold Holding)watermelon 47F, cantaloupe 47F, honey dew 47F. - From follow-up inspection 2023-02-22: Do not use walk in cooler until reinspect of walk in cooler Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw burgers stored over ready to eat tater tots.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed All TCS foods in walk in cooler above 41°F for more than 4 hours milk (46F - Cold Holding); salsa 47 (46F - Cold Holding); sour cream (46F); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding); Mac and cheese (47F - Cold Holding); minced garlic (47F - Cold Holding)watermelon 47°F, cantaloupe 47°F, honey dew 47°F. Beef chilli 47°F macaroni and cheese 46°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed All TCS foods in walk in cooler above 41°F for more than 4 hours milk (46F - Cold Holding); salsa 47 (46F - Cold Holding); sour cream (46F); shredded cheese (46F - Cold Holding); sour cream (46F - Cold Holding); Mac and cheese (47F - Cold Holding); minced garlic (47F - Cold Holding)watermelon 47°F, cantaloupe 47°F, honey dew 47°F.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food milk opened and held more than 24 hours not properly date marked after opening.

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

Intermediate - Observed Hand-wash sink used for purposes other than hand-washing to fill water

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - Single-service articles drink lids not stored inverted or protected from contamination.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment unwrapped forks or utensils, or touched unwrapped single-service items without washing hands for guests self serve. Inspector had employees throw away forks and wash hands.

High Priority - Food with mold-like growth. See stop sale. Observed 4 packets of moldy romaine lettuce

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies flying around soda station at cook line area. Observed approximately ten live flies flying around drains located at bar area under 3 compartment sink. Observed approximately 5 live flies flying around beer reach in coolers at bar area. Operator started cleaning area and eliminated few flies Corrective Action Taken Admin Complaint

High Priority - Observed Cooked queso Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale

High Priority - Observed Dish-machine chlorine sanitizer at 0 ppm not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Do not use set up 3 compartment sink

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef Burgers stored over cooked boneless wings unpackaged in standing reach in freezer Observed raw chicken breast stored over cooked chicken fajita strips in standing reach in freezer at cook line. Observed raw angus beef patties stored over precooked meatballs in standing reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F - Cold Holding); sour cream (46F - Cold Holding); salsa (47F - Cold Holding); white American (47F - Cold Holding); sour cream (48F - Cold Holding); milk (46F - Cold Holding); white American cheese (47F - Cold Holding) held overnight in reach in cooler Observed in walk in cooler TCS foods greater than 41°F from Monday watermelon (46F - Cold Holding); cantaloupes (45F - Cold Holding)made on 21st ; queso made on 18th (45F - Cold Holding); chilli beefmade on 23rd (45F - Cold Holding); garlic oil made on 1/20 (45F - Cold Holding); milk (45F - Cold Holding); sour cream (45F - Cold Holding); half and half (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F - Cold Holding); sour cream (46F - Cold Holding); salsa (47F - Cold Holding); white American (47F - Cold Holding); sour cream (48F - Cold Holding); milk (46F - Cold Holding); white American cheese (47F - Cold Holding) held overnight in reach in cooler Observed in walk in cooler TCS foods greater than 41°F from Monday watermelon (46F - Cold Holding); cantaloupes (45F - Cold Holding)made on 21st ; queso made on 18th (45F - Cold Holding); chilli beefmade on 23rd (45F - Cold Holding); garlic oil made on 1/20 (45F - Cold Holding); milk (45F - Cold Holding); sour cream (45F - Cold Holding); half and half (46F - Cold Holding)

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.

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 opened on Monday 23rd not date marked in reach in cooler at cook line.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 3 compartment sink with mold like substance and grease buildup. Observed interior of soda machine nozzles and lid of ice bin machine with mold slime like substance buildup

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar area.

Intermediate - Observed Hand-wash sink not accessible for employee use at all times with drain board sitting in sink at bar area.

Intermediate - Observed Spray bottle containing toxic substance not labeled. Observed spray bottle containing disinfectant not labeled Operator labeled disinfectant. Operator labeled windex Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line reach in cooler shelves with opened pretzel bread stored on top of cardboard.

Basic - Dead roaches on premises. Observed 2 dead roaches under soda machine at front counter at cook line area. Observed 1 dead roach in light shield above front counter. Operator cleaned up dead roaches cleaned and sanitized area. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets at reach in drawer cooler at cook line.

Basic - Food stored on floor. Observed 5 gallon container of oil stored on floor at 3 compartment sink area.

Basic - Nonfood-contact surface floors behind steam table and in dry storage area soiled with grease, food debris, dirt, slime or dust.

Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Observed Bowl or other container with no handle used to dispense food Oreo cookies at kitchen area. Observed no handle scoop used to dispense ice to guests at bar area.

Basic - Observed Buildup of food debris/soil residue on equipment door handles and mold like substance on reach in drawer gaskets at cook line.

Basic - Observed Clean utensils or equipment stored in dirty drawer or rack shelf of 3 compartment sink

Basic - Observed In-use utensil not stored with handle above the top of time/temperature control Parmesan cheese in pizza reach in cooler for safety food and rim of the container.

Basic - Observed Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavy grease build up on stove top burners

Basic - Observed Reach-in beer coolers shelves with interior/shelves with storage of various beverages have accumulation of soil residues, mold like slime like substance

Basic - Observed Single-service articles to go containers on top of coffee machine-not stored inverted or protected from contamination.

Basic - Observed Standing water in bottom of reach-in-pizza cooler.

Basic - Observed Working containers of salt removed from original container not identified by common name.

Basic - Open condiments provided for self-service not properly protected. Observed employee handling open unwrapped forks touching food contact surfaces placing in trays for guests to use.

Basic - Unwrapped Single-service items for customer self-service not properly protected to prevent contamination.