OFFERDAHL'S OFF-THE-GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked rice (44-50F - Cooling)stored in deep covered plastic containers. Per operator cooked 24 hours ago and held in cooler overnight. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over salmon portions in reach in freezer not all commercially packaged operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked rice (44-50F - Cooling)stored in deep covered plastic containers.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pooled eggs without time mark. Per operator item prepared 2 hours prior to inspection. Operator time mark. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler cooked rice (44-50F - Cooling)stored in deep covered plastic containers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser soiled with mold like substance.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container of skirt steaks thawing at room temperature. Operated place item under running water. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceeded to grab clean plates. Employee removed gloved and washed hands properly. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at back in front of office area. Tanks not tied. Operator tied and stored correctly. Corrected On-Site

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 at front flip top cooler. Salmon (52F - Cold Holding) as per operator item not portioned or prepared today, as per operator item held out of temperature for over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front flip top cooler. Salmon (52F - Cold Holding) as per operator item not portioned or prepared today, as per operator item held out of temperature for over 4 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - no vacuum breaker after splitter.

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. Observed 4 employees certification expired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. sliced board ham (48F - Cold Holding); blue feta cheese (49F - Cold Holding), per manager food held less than 4 hours, and cooling unit was served , one hour ago. Ice added for a quick chill, second temperature, board ham(42F); blue feta cheese (41F). Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License not available on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping sandwiches, wearing several bracelets, after manager ins, employee removed bracelets Corrected On-Site

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. At cook line -Reach in cooler/ lower-draw- observed cooked diced cheese potatoes (52F - Cold Holding). Food not prepared or portioned today. Per operator item was hold over night. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line -Reach in cooler/ lower-draw- observed cooked diced cheese potatoes (52F - Cold Holding). Food not prepared or portioned today. Per operator item was hold over night. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed several items on time control, no written plan. Provided form to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler-Observed chili soup, and chicken soup not date mark. Per operator items were prepared more than 24 hours. Operator dated mark items. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing solution buckets with 0ppm. Operator made a new one at 200ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter display case - cream cheese 45-47F- cold holding- operator states food not prepared or portioned today- food out of temperature for 3 hours- operator placed food in walk in cooler to quick chill.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at make station- preparing food with watch on- educated operator- employee removed watch.

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline/ prep area- in use avocados with stickers attached- operator removed and washed. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face mask and then touched clean plate without washing hands. Operator had employee wash hands. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Food contaminated by unsanitized equipment or utensil. Observed Sleeve of employee sweater in direct contact with cut romaine during preparation of salad. See Stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed guest return plate to add product after consuming food, Employee placed in use plate on clean and sanitized cutting board. Inspector instructed operator to sanitize cutting board. Corrected On-Site

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 raw eggs mixed with 2 percent milk not labeled. Per Operator product was mixed 24 hours ago. Operator labeled product. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle stored in deer storage area. Operator labeled bottle. Corrected On-Site Repeat Violation

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at self service station not individually wrapped.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.. Observed employee jacket on condiment shelf located in dish area and front counter. Operator removed and stored correctly. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. Observed Sleeve of employee sweater in direct contact with cut romaine during preparation of salad. See Stop sale.

Basic - Plumbing system in disrepair. 1.Observed leak from pvc pipe at hand washing sink located by 3 compartment sink. 2. Observed hand washing sink located at front counter in disrepair.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer quaternary ammonium at 50 ppm. Operator corrected to 200ppm. Repeat Violation

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves with accumulated food debris. - From follow-up inspection 2021-08-26: Shelves in process of being cleaned Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed broken tiles in walk in cooler - From follow-up inspection 2021-08-26: Still observed Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in shelves rusted - From follow-up inspection 2021-08-26: Observed shelves being cleaned Time Extended Corrective Action Taken