LOST LAKE RESTAURANT

High Priority - Dish washer ate and then emptied dish machine with sanitized dishes without washing hands. Dish washer washed her hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Steak cooked , cooked corn and sautéed mushrooms date marked 3.5.26, in prep cooler. Dated more than 7 days ago. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing dish washer filled up sanitizer bucket in hand sink in dish area.

Basic - Employee open beverage can on a food preparation table on cook line. Operator discarded. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 51F, in walk in cooler cooked yesterday. Soup is in a deep covered container. See stop sale. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 51F, in walk in cooler cooked yesterday. Soup is in a deep covered container.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 51F, in walk in cooler cooked yesterday. Soup is in a deep covered container.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use scoop in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko in dry storage area. Chef removed scoop. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with cut and washed lettuce at walk in cooler. Operator removed paper towel. 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 Raw pork belly over French fries not in commercial packaging reach in freezer on cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw beef at walk in freezer. Operator stored properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags missing dates for last order served. Educated operator on proper shellfish tag procedures.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator has prime rib and beef burger on menu cooked to member desired temperature. Operator updated menus with consumer advisory. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in walk in cooler. Operator removed the eggs. Corrected On-Site

Basic - Chicken stored on floor in walk in cooler. Operator placed chicken on a shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Short rib 48°F-50°F cooked yesterday in a covered container on speed rack in walk in cooler. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Short rib 48°F-50°F cooked yesterday in a covered container on speed rack in walk in cooler.

High Priority - Employee drank out of a water bottle opening and closing bottle then engaged in food preparation banging bacon without washing hands. Employee went to wash her hands. Corrected On-Site

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that he doesn't have any way to test person in charge did not have any way to test person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer.