THE OUTLET AT THE INNLET RESTAURANT

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 open half-gallon of milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Canadian bacon being thawed under running water at kitchen handwash sink. Operator removed the food item under running water at handwash sink. Corrective Action Taken

Basic - Uncovered food stored near sink exposed to splash. Observed raw shell eggs exposed to splash at kitchen handwash sink. Operator removed the raw shell eggs. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both men's and women's bathrooms not tight fitting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet cups stacked at wait station. Operator removed from being stacked to allow airflow. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 0ppm on test strip next to kitchen handwash sink. Operator corrected to 100ppm by adding more chlorine. 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. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator able to provide the thermal test strips by the end of inspection. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the walk in cooler handle. Operator cleaned and sanitized behind the handle. Corrected On-Site

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/ The manager arrived by the end of inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for heat sanitation machine. Operator is in the process of receiving the thermal test strips.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket on the floor next to handwash sink. Operator removed the sanitizer bucket off the floor. 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. Observed cornbeef hash above Flat Grill not time marked. Operator time marked the food item. 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 heavy cream not date marked at Make Table. Operator date marked the food item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at kitchen handwash sink. Educated the operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hard boiled eggs not date marked at Make Table. Operator date marked the food item. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm on test strip. Operator added chlorine to correct to 100ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed mini-bowl inside sugar container at shelf next to office. Operator removed the mini-bowl. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler and Freezer. Operator removed the food items off the floor. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cookline.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline. Educated the operator.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed over 200ppm on test strip. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Food stored on floor. Observed multiple food items at Walk in Freezer. Operator removed the food items off the floor. 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 sliced cheese in walk-in cooler removed from original package and rewrapped not date marked.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of gumbo in walk-in cooler not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage shed.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wipe cloth in use sitting on cutting board at make table. Observed employee remove dirty towels to laundry bin. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a wrist watch.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed and stored properly. Corrected On-Site

Basic - Single-service articles improperly stored. Observed coffee filters stored not protected. Operator placed filters in plastic container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers over prep line not inverted or protected. Operator inverted. Corrected On-Site