THE LEGENDS AT SILVERTHORN

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings in clean equipment storage room 1 rodent dropping to the left of a desk and 1 rodent dropping underneath rack storing clean equipment. Employee cleaned and sanitized area. Corrected On-Site Repeat Violation Warning

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 half and half in wait station reach-in cooler opened on Sunday without date mark. Employee labeled. Corrected On-Site Warning

Basic - Dead roaches on premises. 1 dead roach in banquet room wait station area. 1 dead roach behind door in hallway to banquet wait station area. Employee cleaned and sanitized area. Corrected On-Site Repeat Violation Warning

Basic - Drain cover missing in banquet area wait station area near handwash sink. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside on double doors along banquet wait station hallway. Warning

Basic - Floor soiled/has accumulation of debris in bar area. Wall soiled with slime behind dishmachine. Repeat Violation Warning

Basic - Interior of microwave and stacked ovens have accumulation of black substance/grease/food debris on cook line. Warning

Basic - Objectionable odors in kitchen near salad prep reach-in cooler near ovens and in front of handwash sink off cook line near drain and mop sink next to water heater area. Warning

Basic - Unnecessary items/unused equipment on the premises in outdoor storage area off banquet hall area. Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects in main bar, 7 small flying insect in prep area underneath prep sink behind wall of cook line, 7 small flying insects in storage room containing stored clean plates and utensils landing on clean plates. - From follow-up inspection 2023-07-27: Observed 1 small flying insect in bar area underneath racks holding liquor, 1 small flying insect in storage room for dishes off warewashing area, and 1 small flying insect landing on clean linens in storage room. Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20 rodent droppings in water heater closet off prep area to the left of the walk-in cooler, 2 rodent droppings in hallway off warewashing area, and 22 rodent droppings in back banquet area underneath storage racks for tables across from the banquet wait station area, and 20 rodent droppings in oven on cook line that staff states they no longer use. - From follow-up inspection 2023-07-27: Observed 7 rodent droppings behind water heater in closet off prep area to the left of a walk-in cooler and 4 rodent droppings in dry storage area underneath storage rack to the right of a bag of sugar. Employee cleaned and sanitized area. Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled above the dry storage bins underneath prep table in prep area behind cook line. Mixer head soiled with accumulation of grease and food debris on mixer head across from walk-in cooler next to water heater closet. - From follow-up inspection 2023-07-27: Observed mixer head soiled, can opener blade no longer in the establishment. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen to left of wait station area. - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach in bar to the left of the ice bin, 1 dead roach in kitchen in prep area behind cook line, 1 dead roach under rack to left of mop sink storing clean utensils, 1 dead roach in front of mop sink, 1 dead roach behind hallway door off off of the warewashing area, 1 dead roach in clean linen storage room, and 1 dead roach in liquor closet storage room. - From follow-up inspection 2023-07-27: Observed 2 dead roaches in sticky trap in bar area behind ice bin to the left of the three compartment sink, 1 dead roach under shelf containing chemicals in warewashing room, and 2 dead roaches in women's bathroom. Employees cleaned and sanitized area. Time Extended Corrected On-Site

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. Observed dishmachine at 0 ppm at 114F.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects in main bar, 7 small flying insect in prep area underneath prep sink behind wall of cook line, 7 small flying insects in storage room containing stored clean plates and utensils landing on clean plates.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready-to-eat sauce in reach-in cooler across from stove top. Employee moved. Raw salmon over fried fish in walk-in cooler off cook line. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20 rodent droppings in water heater closet off prep area to the left of the walk-in cooler, 2 rodent droppings in hallway off warewashing area, and 22 rodent droppings in back banquet area underneath storage racks for tables across from the banquet wait station area, and 20 rodent droppings in oven on cook line that staff states they no longer use.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled above the dry storage bins underneath prep table in prep area behind cook line. Mixer head soiled with accumulation of grease and food debris on mixer head across from walk-in cooler next to water heater closet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in bar with ice and syrups stored inside of handwash sink. Employee moved. Handwash sink in warewashing area blocked with a rack and utensils.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - No soap provided at handwash sink at handwash sink in banquet bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen to left of wait station area.

Basic - Dead roaches on premises. Observed 1 dead roach in bar to the left of the ice bin, 1 dead roach in kitchen in prep area behind cook line, 1 dead roach under rack to left of mop sink storing clean utensils, 1 dead roach in front of mop sink, 1 dead roach behind hallway door off off of the warewashing area, 1 dead roach in clean linen storage room, and 1 dead roach in liquor closet storage room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of single service items in cabinet underneath cash register in main bar area.

Basic - Floor soiled/has accumulation of debris throughout establishment (along cove molding, behind and underneath equipment, etc.)

Basic - Wall soiled with mold-like substance behind dishmachine.

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. Prep person putting saffron grapes on 3 tier tower with bare hands Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, operator added tablet , re check 100ppm. Discussed changing water, operator changed water, added 3 pellets 200 ppm Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over raw fish Corrected On-Site Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at buffet over salad or fruit. Lids on hot hold units do not self close, employee is monitoring. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves instead of changing them, discussed with manager on duty. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet in dining room -pasta salad (50F - Cold Holding); coleslaw (55F - Cold Holding); Plant Foods (51F - Cold Holding), all food put on buffet at 4:15, operator moved back to walk in cooler. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, greater then 200 ppm chlorine, corrected to 50 ppm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at salad cooler stained Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to dump water from sanitizer bucket, discussed with manager on duty. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For buffet, emailed time as a public health control form 5022-090 Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in hall area, oper turned hot water on Corrected On-Site Warning

Basic - Cloth used as a food-contact surface. Under biscuits in hold hot unit on galley, operator put biscuits into pan. Corrected On-Site Warning

Basic - Duct tape used to repair nonfood-contact surface. On gandle if 4 door cooler on cook line Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on wrist of one cook Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook, put hat on Corrected On-Site Warning

Basic - Equipment in poor repair. Gasket of 4 door cooler torn Warning

Basic - Hole in or other damage to wall. Hallway by wait station table, wall damaged Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris and broken glass in reach in glass cooler in bar Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Scoops at prep table, operator inverted Warning