TED'S MONTANA GRILL

High Priority - Toxic substance/chemical improperly stored. Blue spray bottle of cleaner on cook line counter next to bread toaster upon arrival. Employee removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of small ice machine soiled with pink mold-like substance.

Basic - Floor soiled/has accumulation of debris. Floor under dish machine soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of storage shelf near oven, panko breading not labeled. Operator put labeled on container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, whipped cream (52F - Cold Holding); house made tartar sauce (51F - Cold Holding). Whipped cream in ice bath container towards end of cook line. Manager stated it was put out around 1 hour prior and moved whipped cream into bar reach in cooler to bring down temperature. Tartar sauce in reach in cooler on cook line right under heat lamp with lids to reach in cooler removed for service. Product was pulled from walk-in cooler about 1 hour prior. Manager put lids back on top of reach in cooler to bring temperature down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At server line, nozzles of tea urns have brown build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone on top of single service paper used to line customer food baskets. Manager removed cell phone. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven in prep area has food debris at bottom. Repeat Violation

Basic - Missing drain plug at dumpster. At shared dumpster out back of establishment, dumpster missing drain plug.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line has build up of grease. Also, on soda machine at server line, around soda nozzles soiled. Repeat Violation

Basic - Open dumpster lid. At shared dumpster out back of establishment, right lid open. Manager shut lid. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cook line, reach in cooler with breaded onion rings and raw fish has standing water at bottom of cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server line, Sanitizer Bucket (Quaternary 0ppm). Manager remade sanitizer bucket and rechecked at 200ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. In kitchen on can shelf, one can of chili sauce dented on top and bottom rims. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. In bar area, handwash sink used for dumping. Observed hand wash sink with ice in it.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle In walk-in cooler next to handwash sink and spray bottle on shelf above mop sink containing toxic substance not labeled. Manager labeled both spray bottles of cleaners. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above large ice machine in kitchen has build up of dust.

Basic - Drain cover(s) missing. Under 3 compartment sink and dishwasher drain covers missing.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by steam table Utensil in pan of standing water temping 90F. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven in prep area has some food debris inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of fryer baskets soiled. Also, Walk-in cooler gasket soiled. Also, area behind soda nozzles at soda machine in front server line soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado on cook line in flip top cooler not washed prior to cutting. Avocado still had sticker adhered to it.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed produce over top of ready to eat cut lemons and pans of butter and mayonnaise.

High Priority - Toxic substance/chemical improperly stored. At chemical storage rack by back door, paper towels and clean linens were stored over all chemicals in establishment. Manager started moving to correct order. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station on make line, box of potatoes blocking path. Manager moved potatoes. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two uncovered employee drinks on prep table behind bar area. Manager discarded employee drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack at bar area over single service items. Manager removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Next to triple sink, two recently cleaned containers were not air dried before stacking. Manager separated containers to air dry. Corrected On-Site Repeat Violation

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor under ice machine in back of house. Floor and wall under triple sink has build up. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Lid of shared dumpster broken/missing. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. At shared dumpster area, build up of unbagged trash around enclosure.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on hood pipes above flat top grill. Employee moved tongs to designated area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at bar area 78. Manager replaced water 144F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in cooler under flat top are soiled with food debris. Side of fryers have grease build up. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted corn on pan in prep area near convection oven 76F. Corn began cooling approximately three hours prior. Corn discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted corn on pan in prep area near convection oven 76F. Corn began cooling approximately three hours prior. Corn discarded. See stop sale.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands at dish hand washing sink for approximately three seconds. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line pressed down raw beef burgers on grill and immediately handled cooked bacon without removing gloves and washing hands. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line pressed down raw beef burgers on grill and immediately handled cooked bacon without removing gloves and washing hands. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, chip dip and horseradish sauce (both contain sour cream) 55F. Items placed into service approximately 30 minutes prior. Items moved to walk in cooler to cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical wood cleaner stored in bar area by silverware rollups. Bottle moved and stored correctly. 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. In walk in cooler, cream opened two days prior not dated. Cream voluntarily discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On top of can rack in prep area, white cutting board soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in middle of cook line by fryers blocked by small prep table with potatoes. Table moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at end of cook line across from grill. Towels provided. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Equipment in poor repair. Wooden door for reach in cooler below bar taps in bar area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line. Floor under bar top. Floor in dry storage area by stand up reach in freezer. Floor in prep area. Walls behind cooking equipment on cook line. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Shared dumpsters behind establishment. Manager closed lids. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grills in cook line. Ladder stored near stand up reach in freezer. Blue floor fan sitting on prep table in back kitchen. Can rack in prep area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in kitchen by dish machine, manager corrected during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under large ice machine in back of kitchen. Under dish machine in back of kitchen by office. Under all equipment on cook/make line. Under all equipment at bar area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of top oven in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around exterior of wooden doors at bar area. Around door frames and gaskets of wooden doors at bar area. Top of warming unit on cook line by fryers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef and raw ground bison stored over whole muscle intact raw beef in reach in cooler next to grill on cook line.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two broken shell eggs in reach in cooler on cook line under grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (53F - Cold Holding) sitting out on counter next to registers near the entrance to the kitchen, per manager butter was placed out approximately 2 hours prior, butter placed in reach in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Four individual slices of cheesecake in walk in cooler does not have any date markings and no one knows when cheesecake was taken out of it's commercial packaging. Also one additional slice of cheesecake dated 12/30 in walk in cooler.

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. Four individual slices of cheesecake in walk in cooler does not have any date markings and no one knows when cheesecake was taken out of it's commercial packaging.

Basic - Damaged/spoiled/recalled food not properly segregated. Two broken raw shell eggs in reach in cooler under grill on cook line stored with other intact raw shell eggs.

Basic - Floor soiled/has accumulation of debris. Under bar area. Under hand wash station on cook line near fryers. In corner of preparation area under prep tables. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar and main dish machine, both had 0ppm at first test. Sanitizer was switched, machines primed and re tested. Bar dish machine 200ppm, main dish machine 50ppm. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Two dish machines had 0ppm on sanitizer. Discussed importance of testing the machines.

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/ Cook had expired food manager training.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working, no cfm on property at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler near walk in cooler has food debris buildup on handle.

Basic - Floor soiled/has accumulation of debris. Under and around cook line, slight food debris buildup. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Plastic food bin in rear prep area has a broken piece missing from it.

Basic - Hole in wall and missing flooring at the end of the dining room. Building had a water leak. Repairs are on going.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in coolers in the bar area, showing mold like substance on all gaskets.

Basic - Old labels stuck to food containers after cleaning. On rack in dry storage, plastic containers with old labels on them.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open energy drink on top shelf on walk in cooler. Person in charge moved to correct location. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on food prep counter in server ally.