WILDCAT RUN G & CC MAIN DINING ROOM

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked cebolla onion date marked 12-1-25 3 qt, Cooked Chayot squash 12/17/ 1 quart, Marinara date marked 4/13, Shallots date marked 3/17, Roasted shallots date marked 10/14. Operated discarded. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed orange slime like substance in the interior ice bin.

Basic - Food stored on floor. Observed Observed bag of cauliflower, 1 case of dinner rolls, and 1 tub of salmon on the floor in the walk In freezer.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice cut stored on the floor.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees hired less than 60 days no training. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee beverage cup on the rear prep table next to the walk in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet on the cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraining.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets on the cook line soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat prime rib in walk-in cooler. The Chef placed the raw pork under the prime rib. Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Basic - Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza cutter in standing water at pizza station.

High Priority - Dented/rusted cans present. See stop sale. Observed 3 cans of Valoroso whole peeled tomatoes dented on the seam, operator discarded cans. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed building up of black mold like substance on the interior of the ice bin and chute.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pan of bread on top of hand wash sink. Moved bread pan. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to ware washing station. Operator replaced towels. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no current HAACP Plan approved for ROP emailed operator information needed to apply for special processes. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food with no hair restraint on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on can opener. Operator moved to ware washing area. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled bottles of chemical next to hand wash sink near pizza station. Operator labeled bottles. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser on back line in prep area was not working properly. Chef fixed dispenser to dispense towels. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle. Chef moved tongs to dish station for cleaning. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop in flour bin in contact with flour. Chef removed scoop to dish station for cleaning. 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. Emailed appropriate handouts. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or electronic drying device by slicer on back line in kitchen. Chef replaced towels. Corrected On-Site

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. Emailed appropriate handouts. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not secured outside rear entrance to kitchen. Chef attached chain. 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. Employee touching cut tomatoes with bare hands. Employee washed hands and put gloves on. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Fish not open before thawed.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walkin cooler, storage corrected

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Food stored on floor in walkin freezer Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Fish vacuum packed not frozen, employee educated on proper reduced oxygen packaging Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by cutting boards in dry storage area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handsink used as hose hookup in bar

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 - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site