SANIBEL HARBOUR RESORT & SPA - TARPON HOUSE

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400 ppm. Operator changed sanitizer. Rechecked concentration at 200 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cloth stored in handwash sink in dishwash area. Educated operator on importance of hand wash only. Operator removed cloth. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink near restaurant manager not working/unable to dispense paper towels. Operator fixed and placed napkins at handwashing sink. Corrected On-Site

Basic - Accumulation of dead insects in control devices in dry storage room. Operator removed insect control devices. Corrected On-Site

Basic - Floor soiled/has accumulation of debris/grease underneath fryers at cook line, dry storage room, walk in freezer near cheese storage walk in cooler, and underneath shelving near restaurant manager office. Educated operator on preventing buildup of grease. Operator is in the process of cleaning. Corrective Action Taken Repeat Violation

Basic - Floor tiles missing and/or in disrepair at cook line and dishwash area.

Basic - Ice buildup in walk-in freezer near breakfast walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave oven near salad prep cooler has accumulation of grease/food debris.

Basic - Single-service articles improperly stored on floor in dry storage room.

Basic - Standing water in bottom of reach-in-cooler next to fryers. Educated operator on preventing standing water. Operator in the process of maintaining. Corrective Action Taken Repeat Violation

Basic - Standing water or very slow draining water at soda machine in beverage/wait station and handwashing sink in back food prep area . Operator called maintenance. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of garbanzo beans dented. Operator separated can to be returned to distributor. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened aw frozen beef over packages of ready to eat bread. Operator placed away beef in proper location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Roasted peppers 47F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator diluted concentration. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by plastic wrap.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used store kitchen equipment. Educated operator on hand wash only. Repeat Violation

Intermediate - No soap provided at handwash sink in back food prep area near flour bins and hand wash sink near walk in freezer.

Basic - Bowl or other container with no handle used to dispense granola. Educated operate on using scoops with handles with scoops. Operator removed cups. Corrected On-Site Repeat Violation

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 - Floor soiled/has accumulation of debris/grease underneath cooking equipment and underneath shelving in dry storage.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Unused reach in cooler in corner next to flour bins.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used store kitchen equipment. Educated operator on hand wash only. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to sous chef office.

Intermediate - No soap provided at handwash sink. Hand wash sink next to soups chef office.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled container. Corrected On-Site

Basic - Accumulation of dead insects in control devices. Beverage wait station.

Basic - Bowl or other container with no handle used to dispense blue cheese. Operator removed cups. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed raw fish from packaging. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Observed water leaking above hallway near ice machine.

Basic - Floor area in beverage wait station covered with standing water.

Basic - Floor soiled/has accumulation of debris underneath stove in back food prep area and underneath shelving along walls in kitchen.

Basic - Single-service articles improperly stored. Coffee filters. Educated operator on proper storage of coffee filters. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Standing water in bottom of upright reach-in-cooler at cook line entrance

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Water leaking from pipe underneath food prep sink at end of cook line.

High Priority - Nonfood-grade bags used in direct contact with limes. Operator placed limes in food grade container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen scallops stored over precooked foods in walk in freezer. Educated operator on proper separation of raw animal foods. Operator placed raw scallops on bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used store kitchen equipment. Educated operator on hand wash only. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in dishwash area. Educated operator on importance of having hot water at hand wash sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat and keys stored on shelving above food. Operator removed employee belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath cooking equipment.

Basic - Floor tiles missing and/or in disrepair. Cook line.

Basic - Ice buildup in reach-in freezer at end of cook line.

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

Basic - Single-service articles improperly stored. Coffee filters. Corrected On-Site

Basic - Stored food not covered. Cut cabbage in walk in cooler. Operator placed lid on cabbage. Corrected On-Site

High Priority - Dented/rusted cans present. See stop Sale. Observed one 6lb can of apricots dented. Educated operator on importance of going through cans. Operator discarded can. Corrective Action Taken Repeat Violation

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 high temperature dishmachine switched to low temperature dishmachine. Observed chlorine concentration at 0 ppm. Operator called technician. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over ready to eat precooked foods.

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 - Handwash sink used for purposes other than handwashing. Observed box of cloths stored in hand wash sink.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in dishwash area and hand wash sink in back food prep area.

Basic - Drain cover(s) missing in dry storage.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage reach in cooler shelving rusting.

Basic - Ripped/worn tin foil used as shelf cover. Beverage reach in cooler.

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of prunes rusted. Operator discarded. Educated operator on importance of going through cans. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over container of raw pork chops. Containers switched. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Microwave and can opener at end of cook line.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator called technician and set up three compartment sink. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in dishwash area.

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 - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Insect control device installed over glasses at beverage/wait station. Educated operator on proper storage of insect control devices. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. Walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated dust gray-like substance on fan guards in walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of black beans dented. Cans separated to be returned to distributor. Educated operator on dented cans. Corrective Action Taken Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water temperature less than 160°F on plate surface. Operator called technician Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Room service beverage station and dry storage room.

Intermediate - No soap provided at handwash sink. Room service beverage station.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling tile missing in dry storage room. Repeat Violation

Basic - Floor tiles cracked and/or in disrepair in dishwash/kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Corrected On-Site Repeat Violation

Basic - Insect control device installed over clean glasses. Glasses moved. Educated operator on proper storage of insect control device. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Room service beverage station.

Basic - Reach-in cooler shelves with rust that has pitted the surface.reach in cooler in beverage/wait station.

High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of tomato sauce and two 6 lb cans of pineapple dented. Cans separated to be returned to distributor. Corrective Action Taken Repeat Violation

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 chlorine concentration at 0ppm. Operator called technician. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored over precooked egg at drawer reach in cooler at cookline. Containers switched. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 50°F cold hold less than 4 hrs. Milk double panned with ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Ceiling tile missing. Dry storage.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packages of fish opened before leaving inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath equipment at side cook station and underneath table in beverage/wait station.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Insect control device installed over clean glasses at beverage/wait station. Glasses moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris underneath grill at cookline.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage reach in cooler at beverage/wait station. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler near dessert station.