MARINER SANDS CC BAR AND GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sever station reach in cooler- Milk 45F- cold holding, creamer 48F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placd in walk in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar area- handwash sink with bucket inside operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front bar, dust on shelves where clean glasses are stored.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bakery area reach in cooler, créme brûlée (58F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 4 hours. Operator discarded. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottles of sanitizer stored on shelf with food products. Advised operator of proper chemical storage. Operator removed bottles. 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 beef over cooked chicken wings at walk in cooler, raw shrimp not in commercial packaging over pearl onions at walk in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cheese sauce made 6/30, made in house (dairy added) See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cook line:cilantro sour cream (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in storage kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad flip top cooler: roast beef (45F - Cooling) at 2:33 since 11:00 - 45F at 2:55 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Ground pork next to pepperoni, in same plastic container at walk in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Beef Demi glacé at walk in cooler dated 7/1, operator discarded. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce walk in: cooked rice (48F - Cooling) at 3:15 since 2:00 - 47F at 3:50 Observed closed container of cooked rice at walk in produce cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator removed lid to allow for proper cooling. Corrective Action Taken

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 cooked Ribs (walk in cooler) and soups (walk in freezer) in reduced oxygen packaging. Please contact Jose Quinones at 561-325-0244 or Jose.quinones@myfloridalicense.com regarding special processes.

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. Dish machine at bar area is sanitizing at 0/ppm chlorine.

High Priority - Reduced oxygen packaged food label lacking use by date. Pork spare ribs./wic#2.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta/prepared over 24 hours before/wic#1/corrective action taken/operator date labeled food. Corrective Action Taken

Basic - Stored food not covered. Raviolis/walk in freezer#2/corrective action taken/operator covered foods.

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar/frontline/corrective action taken/operator labeled food. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils at cookline stored in water at 133-134F- operator turned up heat to 140F. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw comminuted pork over raw salmon - operator stored comminuted pork to lower shelf. 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. Milk opened on Tuesday not date marked- operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle at dish area not labeled- operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container of sugar with cup inside at dry storage area- operator removed cup. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on shelf sbove clean dishes at dish area- operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at cookline - operator provided. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with stickers still attached at flip top cooler at cookline- operator removed stickers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of salt by spice rack at dry storage shelf by walk in cooler not labeled- operator labeled. 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. Roast beef, ham/opened over 24 hours before/walk in cooler#2/corrective action taken/operator date labeled food. Corrected On-Site

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 - Stored food not covered. Gnocchis/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler - Chicken stock date marked 10 days ago. Homemade Ranch date marked 23 days ago. Homemade Blue cheese date marked 17 days ago. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler - Chicken stock date marked 10 days ago. Homemade Ranch date marked 23 days ago. Homemade Blue cheese date marked 17 days ago. See stop sale.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face mask and handle clean dishes with out changing gloves. Educated employee on proper hand washing. Gloves changed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Can opener moved to dishwasher area to be cleaned. Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rubber spatula chipped. Spatula discarded. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler - Truffle sour cream prepped 2 days ago. Food date marked. Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Walk in cooler - unwashed oranges over spinach dip. Oranges relocated. Corrected On-Site