THREE WATERS RESORT MARINA - MAIN KITCHEN/TIKI BAR/KOKOMOS

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Non-food grade paper/paper towel used as liner for food container. Used under raw fish

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

Intermediate - Spray bottle containing toxic substance not labeled at the bar

Basic - Carbon dioxide/helium tanks not adequately secured at bar storage room

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the remodeled single service storage area at loafing dock , observed exposed wood beams on ceiling .

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with mold like substance at bar

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

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

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

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Plumbing system in disrepair at the outside bar. The handwashing sink drain pipe is leaking.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP frozen cooked pork in the WIF Without time mark. ROP was discussed methods and procedure and requirements.

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 Triple sink is set up to sanitize dishes, Until repairs are made to dish machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp stored in reach in cooler overnight @48f, discarded by cook, raw tuna , raw mahi, raw chicken , cooked chicken in bags , stored in protein walk-in cooler 48- 52 F Overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp stored in reach in cooler overnight @48f, discarded by cook, raw tuna , raw mahi, raw chicken , cooked chicken in bags , stored in protein walk-in cooler 48- 52 F Overnight.

Intermediate - At bar , No soap provided at handwash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At tiki bar , Soda gun is soiled B17, B21

Basic - At tiki bar , Canned beer Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Bowl or other container with no handle used to dispense food, Observed a side order cup in seasoning.

Basic - Cold holding equipment protein walk-in cooler ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Equipment in poor repair. Refrigeration drawers under grill are not working. No food in unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage containers have Rusting at bar. Mold like substance on soda gun supply board.

Basic - Standing water in bottom of reach-in-cooler located next to air conditioner across from lettuce bin

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Andrew Phillips has taken the CFM test on 3/8/23 but does not have the results yet.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands in Mens bathroom used by employees.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of sanitary bucket Corrected On-Site

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

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

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

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

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Observed Warewashing conducted in outdoor area. at the open air tiki bar in triple sink

Basic - Refrigerated drawers are not working , no food in unit in poor repair.

Basic - Walk in cooler gaskets soiled with grease, food debris, dirt, slime or dust.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. On hood above dish machine - From follow-up inspection 2022-09-22: hood system has rust on interior surface. Time Extended

Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. - From follow-up inspection 2022-09-22: several handwash sinks in the kitchen has low or not enough water pressure to wash hands properly. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to dish room has no hot water - From follow-up inspection 2022-09-22: The Handwash sink next to dish room has no hot water. Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored in crates on the floor - From follow-up inspection 2022-09-22: Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored in milk crates on the floor. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment protein walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - From follow-up inspection 2022-09-22: At call back the walk-in cooler is @ambient temp of approximately 43-45F. No food is in this unit @ time of inspection. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Refrigeration drawers under grill are not working and not in use - From follow-up inspection 2022-09-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven and vent under grill are soiled. - From follow-up inspection 2022-09-22: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cookline Exterior of grill and vent under grill are soiled. Time Extended

High Priority - Dented/rusted cans present. See stop sale. 3 cans of pineapple 1 can can cream of coconut

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.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @200ppm in dish machine.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice bin has old water bottle stored in floating water . Frozen drink machine nozzles Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over cooked chicken in reach in cooler on cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cheese 52F Relocated to to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 120°F, chef turn up warmer to reheat to 165F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Mixer guard is soiled. Frozen drink machine is soiled Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Laundry basket in front of handwash sink

Intermediate - No soap provided at handwash sink. Next to dish room

Basic - Drain cover(s) missing.cookline floor drain

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal Bottle water and shake drink stored in reach in cooler Corrected On-Site

Basic - Employee personal items purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Exterior door has a gap at the edge and threshold that opens to the outside.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. On cookline reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline are soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored.on floor in dry storage area Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine dispensers at bar, also soda guns and holsters

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Bowl or other container with no handle used to dispense food in the rice flour container , and in ice machine.

Basic - Floor area(s) covered with standing water under and surrounding the ice machine near back door.

Basic - Food stored on floor in walk in cooler

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use utensil stored in sanitizer between uses. On cook line in red sanibucket Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues At bar

Basic - Single-service articles improperly stored. Drink cups on the floor at bar storage room