LORELEI OF ISLAMORADA

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. Chlorine @0 ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw seafood Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.liquid egg51F Put in freezer for rapid cooling Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. printed and posted during inspection Corrected On-Site

Intermediate - oysters tag removed from original container prior to container being emptied.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Food stored in a location that is exposed to splash underneath dripping condensation in walk-in cooler Maintenance was called to clean out drain line, all food was pulled and relocated . Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm COS 200ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked ham in walk-in cooler Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine @200Ppm in sanitary buckets

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. printed and posted 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. Pasta salad, Cole slaw in reach in cooler not date marked

Basic - Cloth used as a food-contact surface. Cloth on top of won ton squares 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. Observed fish in ROP bag unopened in walk-in cooler . Fish is still partially frozen Fish was removed from ROP packaging during inspection Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. removed from top of machine ps and put to WRS. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117 F Utensils and water were put on flat top to reheat Corrective Action Taken

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. 0 ppm chlorine

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink was set up to sanitize because dish machine is not sanitizing.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked sausage at 115F sausages were move up closer to the heat source

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food, cream in stand up reaching cooler . In walk-in cooler raw beef over bread

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 47F in lift lid unit. Fish was put ice . Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repaired technician is on site during inspection and is checking this lift lid unit

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

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. The handwashing sink in prep kitchen is not connected drain line

Basic - Standing water in floor drain/floor drain draining very slowly, in the prep kitchen . Engineering is on property and is repairing the drain during inspection. drain was cleared during inspection Corrected On-Site

Basic - The outside bar Wall soiled with accumulated mold like substance.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw conch thawing on shelving under prep table. Conch was relocated to the walk-in cooler to thaw Corrective Action Taken

High Priority - Raw animal food , shell eggs stored over/not properly separated from ready-to-eat food, cut lettuce

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink nozzles on margaritas machine is soiled 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.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Cup used in bread crumbs

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on the floor in main kitchen area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored on tables in prep kitchen

Basic - Food storage container cracked or broken. Container was discarded Corrective Action Taken

Basic - Food stored on floor in the walk-in freezer

Basic - Ice scoop handle in contact with ice at satellite bar

Basic - Kitchen stainless steel Wall soiled with accumulated grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reaching coolers at bar and in the kitchen on cookline

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. The pass through opening from the kitchen to the bar has no way to close up. There is An air curtain installed and operates during open hours. But there is no way to close up the opening during closed hours.

High Priority - Food contaminated by consumers . See stop sale. Ice in one unsecured ice machine was used by a boat captain but is only for the bar and restaurant used.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.salmon 47F relocated to inside the unit . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 95F Butter was put on flat top to reheat Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food used to scoop potatoes.

Basic - Clean dish shelves with rust that has pitted the surface, in prep kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans are stacked wet

Basic - Food stored on floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - In-use ice scoop stored on soiled surface between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach in with fish dip Exterior of toaster are soiled with food debris.

Basic - Open dumpster lid.

Basic - Unprotected ice machine in a customer/nonsecure area.observed a fishing guide use the ice from the restaurants ice machine.

Basic - Water draining onto floor surface.p in prep room under handwash sink

Basic - Water leaking from pipe at prep room handwash sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine. COS 50 ppm chlorine

Basic - - From initial inspection : Basic - Accumulation of debris and rust on exterior of warewashing machine. Warning - From follow-up inspection 2023-12-12: Accumulation of debris and rust on exterior of warewashing machine Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed rusting shelving and Rustin table bottom shelf in kitchen Warning - From follow-up inspection 2023-12-12: Equipment in poor repair. Observed rusting shelving and Rustin table bottom shelf in kitchen Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melons (48F - Cold Holding); cheese (52F - Cold Holding) discarded by GM, less than 4 hours . cut melons (48F - Cold Holding); cheese (52F - Cold Holding); Beef (50F); shrimp (52F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 118F

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.

Intermediate - No soap provided at handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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. Corrected On-Site

Basic - Cut melons Bowl or other container with no handle used to dispense food.

Basic - Food stored on floor. In walk-in in cooler and freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under toasted the Reach in gaskets are soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing on floor no running water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 51F, cut tomatoes 46F Ice was added to help cold hold Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cook , Employee with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled , unit under toasters. Toasters are soiled Walk in fan covers are soiled with dust.

Basic - Open dumpster lid. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Forks in sink

Basic - Bowl or other container with no handle used to dispense food. Side order cup in cheese sauce

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No handwashing sign @kitchen provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of food storage containers are soiled. Reach in gaskets are soiled on cook line

Basic - Open dumpster lid.

Basic - Unnecessary items stored in garbage enclosure.

Basic - Walk in cooler Floor soiled/has accumulation of debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (48*°F - Cold Holding) salmon was put inside reach in cooler.to rapid cool Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine @200ppm Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor

Basic - Food stored on floor in walk in cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gaskets on cook line Walk in cooler shelving is soiled.

Basic - Wall and conduit soiled with food debris, and/or dust.