STEAMBOAT LILLYS

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 in reach in cooler opened previous morning

Basic - Bowl or other container with no handle used to dispense food. 4oz cup used as a scooper in garlic seasoning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table near fryers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table near fryer

Basic - Food not stored at least 6 inches off of the floor. Cases of potatoes stored on floor in back storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around top of 2 door freezer ice build up in kitchen

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with the sticker still intact cut and placed on burger.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen handled raw bacon with gloved hands, removed gloves, placed new gloves on to begin working with food without washing hands. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen, butter 70F. Butter removed from temperature control approximately 2.5 hours prior. Butter voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using quaternary ammonium sanitizer but only has chlorine test strips. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back kitchen. Towels provided. 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. One employee working today. Person in Charge provided health agreement and informed employee of health responsibilities. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink in back kitchen. Soap provided. Corrected On-Site

Basic - Cardboard/Towel used to line food-contact shelves. Inside reach in cooler across from cooking equipment, towels lining bottom shelf. Towels removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to iced tea dispensers in kitchen. Cup moved and stored correctly. Corrected On-Site

Basic - Equipment in poor repair. Gasket for stand up silver reach in cooler in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs with gloved hands and immediately handled containers of food in reach in cooler without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed near entrance to kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In back reach in cooler in prep area raw shelled eggs stored over ready to eat potatoes. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, portioned butter 62F. Butter placed out approximately 40 minutes prior. Butter moved to reach in cooler to cool. On cook line by flip top cooler, container of French toast batter 48F. Batter placed out approximately 15 minutes prior. Batter moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on prep table in back kitchen near clean glassware. Bottle moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on north side of building where red hose is attached.

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler below flip top cooler on cook line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in 3 door reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef at 52f states was in cooler, moved to different cooler to bring down in temperature Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour, under microwave

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Guy Cook in kitchen, Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in stand up freezer in stand up freezer upper area of right side door

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Metal spoon in macaroni and cheese container with handle laying on top on macaroni

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons,spatulas and scoopers stored in back area with food contact side up. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. 3 door line cooler

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in kitchen near 4 burner stove

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken over hash browns

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked open egg on try with other eggs

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 - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in reach in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks near microwave

Basic - Employee with no hair restraint while engaging in food preparation. Lady cook in kitchen

Basic - Food storage container/container lid cracked or broken. Clear cracked lid over ground beef Pattie's

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open vitamin water in single door cooler over coleslaw

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons , spatulas,and scoopers stored with food contact side up, triple sink area

High Priority - Time/temperature control for safety food re-served to customers. Butter and creamer in breakfast baskets on tables, moved from tables Corrective Action Taken

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. Milks

Intermediate - Handwash sink used for purposes other than handwashing. Handsink near soda station used as dump sink

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scooper in larger container of flour. Moved Corrected On-Site

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Clear Lid for sugar cracked Warning - From follow-up inspection 2022-10-20: Lid still cracked Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 2 door Reach in cooler on line Warning - From follow-up inspection 2022-10-20: Still leaking Time Extended

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 on shift

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table moved Corrected On-Site

Basic - Stored food not covered. Salt in cup on top shelf uncovered

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 85° on top on shelf over line cooler, placed back in cooler, employee states took out 30 minutes ago. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Front hanksink with ice dumped inside, hot water used to melt it away Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. 2oz Cup In season salt 4oz cup in flour under steamer CUp in cooker potatoes

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, keys, cigarettes stored on top of microwave on line

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line

Basic - Food not stored at least 6 inches off of the floor. Plastic container of pork sausage stored on floor in kitchen, moved to deep freezer out back Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. 2 door cooler on line water on bottom of cooler

Basic - Working containers of food removed from original container not identified by common name. Large clear containers under steamers no labels, white substances inside, flour and salt