RUSTY PUTTER

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers and raw steaks over raw cod and raw shrimp in reach-in cooler under cook line. The manager moved the raw hamburgers and raw steaks under the raw cod and raw fish. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in bar used as a dump sink. The chef educated bar staff about only using handwashing sink for handwashing only. 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. Observed prime rib and pulled pork not date marked in walk-in cooler. The manager removed placed date on pulled pork and prime rib. 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.

Basic - Equipment in poor repair. Observed reach-in cooler in prep area gasket torn.

Basic - In-use tongs stored on equipment door handle between uses. The cook moved tongs from oven door. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs above produce in walk in cooler. Operator moved eggs. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not properly marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with build up of food debris. Operator moved for cleaning. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at Hand wash sink next to 3 compartment sink. operator replaced towels . Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance on interior of ice machine bin. Operator had cleaned during inspection. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee contact lettuce with bare hands. Discussed with employee proper glove use when handling ready to eat food. Operator discarded food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in the kitchen next to the 3 compartment sink.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on storage rack next to the dishwasher.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device to check temperature of high temperature dish machine during the sanitation process.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck onto clean containers on storage shelf across from dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cooked chicken in reach in cooler next to salad station in kitchen. Operator moved salmon. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawed in commercial package thawed in reach in cooler and on cookline. Operator removed salmon from packaging. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers.

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with build up of food debris.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed box of plastic wrap on the floor next to server station. Operator moved to another locations. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned pans were not allowed to air dry before stacking.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ready to eat food. Fish not in original sealed commercial packaging

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat 44°F , chicken salad 44°F etc in reachin cooler across from cookline Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food storage container/container lid cracked or broken.

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cheese in reachin cooler, storage corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76°F on counter, butter moved to reachin cooler Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.