SALTGRASS STEAK HOUSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 48F/more than 4 hours per manager/wait station reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 48F/more than 4 hours per manager/wait station reach in cooler. Portion lettuce 45F, cooked ribs 52F, raw burger patties 56F/less than 4 hours/cook line reach in cooler. Sour cream 50F/less than 4 hours/expo line. Butter 52F, shredded cheese 50F/less than 4 hours/salad station. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter hot holding at 120F/less than 4 hours/reheated to 165F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board/back kitchen prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.

Basic - Food stored on floor./seasoning buckets on dry storage floor/ Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed strawberries stored over ready to eat Caesar dressing/cook line straight up reach in cooler/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./back kitchen prep area/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter holding at 65F/wait station. Diced tomatoes 52F, home made ranch dressing 51F/cold holding at salad prep station. Cut lettuce 48F, cooked brisket 47F, spinach dip 46F, cooked pasta 46F/cold holding at wait station reach in cooler. Sour cream 57F, pico 52F/cold holding at expo line. Cooked ribs 53F, raw burger patties 48F/cold holding at cook line cold drawers. Cooked onions and mushrooms 44F/cold holding at prep table. Raw shrimp 50F/cook line reach in cooler. All food items cold holding for less than 4 hours per manager/some moved to walk in cooler and some with ice packs. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./quant over 500ppm/rechecked 200ppm/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutter soiled. Slicer soiled.

Intermediate - Handwash sink not accessible for employee use at all times./sanitizer bucket stored inside bar hand sink/removed/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./ice dumped in dish machine area hand sink.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./129F/expo line.

Basic - Old labels stuck to food containers after cleaning.

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 0ppm, bar/rechecked 100ppm/ Corrected On-Site

High Priority - Food with mold-like growth. See stop sale./one box of moldy strawberry.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./raw frozen salmon with no proof of parasite destruction. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grilled onions 49-52F overnight at salad cooler. Home made ranch dressing 52F overnight in glass reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled onions 49-52F overnight at salad cooler. Home made ranch dressing 52F overnight in glass reach in cooler. Pico 50F, home made ranch dressing 48F, steak butter 58F, cut lettuce 47F/wait area less than 4 hours/iced immediately. Warning

Intermediate - Handwash sink not accessible for employee use at all times./empty pans inside back kitchen hand sink/ Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. One chemical bottle by kitchen entrance door not labeled. Three chemical bottles at bar not labeled.

Basic - Current Hotel and Restaurant license not displayed./displayed license was from 2019.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris./syrup on sticky floor, under soda boxes at back kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar handle touching, dry storage area/ Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor./bar/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./seasonings, sugar containers not labeled/dry storage area. Repeat Violation

High Priority - - From initial inspection : Basic - Inside prep walk in cooler door in disrepair Warning - From follow-up inspection 2021-07-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lettuce cutting board stained. Mixing head soiled across from 3 compartment sink Can opener soiled Slicer soiled Inside plate reach in cooler Coffee, soda and ice tea machine nozzle-soiled Inside ice bin soiled in server aside under drink machine Soda Gun and Gun Holder Soiled Warning - From follow-up inspection 2021-07-09: Lettuce cutting board is soiled. The other items are in compliance. Time Extended

Intermediate - - From initial inspection : 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. Brandon Santos Warning - From follow-up inspection 2021-07-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filter 4/8/2019. Filters in server area dated 11/6/2019 Warning - From follow-up inspection 2021-07-09: Filters have been ordered. 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. Water in handwash sink in men's room and ladies room 80°f Warning - From follow-up inspection 2021-07-09: Water,78 f in men's restroom,water,79 degrees f in the ladies restroom. Time Extended

Basic - - From initial inspection : Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance in back area Warning - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin and ice scoop holder. Warning - From follow-up inspection 2021-07-09: Ice machine is soiled. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cold table in kitchen. Bread service cutting boards with deep cuts Warning - From follow-up inspection 2021-07-09: Cutting boards are grooved. Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable through establishment including the bar Warning - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small wholes in wall next to tea area Warning - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage. Warning - From follow-up inspection 2021-07-09: Time Extended

High Priority - Basic - Inside prep walk in cooler door in disrepair Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Afterwards,heat strip turned black. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insect in back storage area. 6 flying insect near ice machine 1 flying insect in dishmachine area Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw whole muscle meat stored under mechanically tenderized meat in walk-in cooler. Raw chickens stored over raw shrimp in walk in cooler Raw ground beef stored over whole muscle intact meat in walk in cooler Corrected On-Site Repeat Violation Warning

High Priority - Raw or undercooked animal food offered/served at an establishment serving a highly susceptible population. Children's menu offering undercooked hamburgers with consumer Advisory and asterisk for children Repeat Violation Warning

High Priority - Sewage/wastewater backing up through floor drains. 2 Floor drain in the kitchen area backing up on the floor 1 Floor drain in the dish area backing up on the floor 1 Floor drain in the server area backing up on the floor 3 Floor drain in the prep area backing up on the floor Plumber on site attempting repair. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (64°F - Cold Holding) shredded cheese (67°F - Cold Holding) per operator less than 4 hours operator has decided to throw away butter (48°F); cut lettuce (50°F - Cold Holding) under cooked bacon (89°F - Cold Holding) egg wash (47°F - Cold Holding) chicken raw (45-46°F - Cold Holding) per operator less than 4 hours. Operator moved all products to walk in cooler to quick chill Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Multiple chemicals stored on top of dishmachine. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dish area Corrected On-Site Warning

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. Cheese cake no date mark stored in walk in cooler more than 24 hrs per operator Corrected On-Site Warning

Intermediate - Employee with nail polish working with single service items without wearing intact gloves. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lettuce cutting board stained. Mixing head soiled across from 3 compartment sink Can opener soiled Slicer soiled Inside plate reach in cooler Coffee, soda and ice tea machine nozzle-soiled Inside ice bin soiled in server aside under drink machine Soda Gun and Gun Holder Soiled Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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/ Warning

Intermediate - No soap provided at handwash sink in the bar Warning

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. Brandon Santos Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filter 4/8/2019. Filters in server area dated 11/6/2019 Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in handwash sink in men's room and ladies room 80°f Warning

Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance in back area Warning

Basic - 12 Dead small flying insects on premises in light fixture near back door. Warning

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

Basic - Accumulation of debris on exterior of warewashing machine in the bar Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stainless bowls not stored inverted on clean rack. Warning

Basic - Clean utensils stored between equipment and wall. Spatula stored against the wall of the prep area Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable on cold table in kitchen. Bread service cutting boards with deep cuts Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drink stored in reach in cooler on cooklines Corrected On-Site Warning

Basic - Employee lockers located in a food preparation, food storage or warewashing area. Employee jacket stored on clean utensils in back area Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts stacked wet across from 3 compartment sink Warning

Basic - Floors not constructed to be easily cleanable through establishment including the bar Warning

Basic - Hole in or other damage to wall. Small wholes in wall next to tea area Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in storage bin. Corrected On-Site Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well in bar turned off with in use utensils stored in it. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket walk in cooler soiled Racks in walk in cooler soiled Fan cover in both walk in cooler soiled Exterior of ice bucket stored Inside fryers soiled Exterior of all cooler in bar area. Warning

Basic - Old labels stuck to food containers after cleaning stored on clean rack across from 3 compartment sink Warning

Basic - Plumbing system in disrepair. Handwash sink on end of cookline leaking on the floor. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer bucket stored on prep table. Sanitizer bucket stored on prep table next to food and on the floor in the bar Corrected On-Site Warning

Basic - Single-service articles improperly stored. Skewers stored in soiled container in prep area Warning

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws stored on bar where Public can self serve Warning

Basic - Unsealed concrete floor in food preparation, food storage. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat broccoli and celery in prep cooler Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. White powder substance without label in back prep area Warning

Portable fire extinguisher missing from its designated location. For reporting purposes only. Sliver fire extinguisher stored in floor in kitchen