TURTLE SHACK CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Primed and it tested at 50ppm.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed person wash hands with glove on. Then he began work. Addressed immediately and he washed his hands and changed gloves. Corrected On-Site

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. Batter missing time stamp. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Blue cheese sauce 130F. Reheated to 135F 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. Creamer not dated. Person in charge dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above microwave. Deodorant on shelf with food.

Basic - Plumbing system in disrepair. Hand washing sink in kitchen is leaking.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down. Person in charge hung it up to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook take a plate to dish and come back to line and attempt to put gloves on. Addressed immediately and cook washed his hands then put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slaw 44F, pasta salad 44F.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some staff do not have and training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold on sides of inside.

Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line has grease. Floor through out kitchen prep room has debris all over it.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops were on top of soda boxes. Person in charge removed scoops to dish room. Corrective Action Taken

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

Basic - Time/temperature control for safety food thawed in an improper manner. French and sweet potatoes thawing at room temperature. Still mostly frozen. Person in charge pet back into walk in freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on mop sink.

Basic - Equipment in poor repair. Walk in cooler has torn gaskets.