MYSTIC DUNES RESORTS AND GOLF-KENZIE'S

High Priority - Dented/rusted cans present. See stop sale. 1 6.5 lbs can of mandarin oranges 1 7 lbs can of peach pie fillings Both dented at bottom seal of can

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pizza station ; sliced mozzarella (48F - Cold Holding); shredded cheese (49F - Cold Holding); sausage (48F - Cold Holding) ; diced ham (48F - Cold Holding); grilled onions (48F - Cold Holding); sliced tomatoes (50F - Cold Holding); precooked diced chicken (48F - Cold Holding); precooked diced steak (50F - Cold Holding), per operator in cooler overnight. Advised operator not to use reach in cooler until repaired. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station ; sliced mozzarella (48F - Cold Holding); shredded cheese (49F - Cold Holding); sausage (48F - Cold Holding) ; diced ham (48F - Cold Holding); grilled onions (48F - Cold Holding); sliced tomatoes (50F - Cold Holding); precooked diced chicken (48F - Cold Holding); precooked diced steak (50F - Cold Holding), per operator in cooler overnight. Advised operator not to use reach in cooler until repaired. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of mixer in kitchen soiled with old food debris. Operator had employee clean mixer. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine in kitchen expired 9/25

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. Pizza station cooler is not staying at temperature. Current temperature is between 53-60°.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and keys stored on storage rack next to to go containers. Operator removed items from rack. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked lid covering raw chicken in walk in cooler. 4 cracked lids on dry storage rack. Operator discarded items. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks, spoons and knives at dish machine, operator had silverware flipped and rewashed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables above 2 containers of shredded lettuce in walk in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server station tested 0ppm. Operator remade sanitizer bucket and retested at 200ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At bar, operator moved sanitizer bucket off floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in equipment storage area Operator cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plate sitting in handwashing sink on cookline Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Several on cookline equipment

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack across from make table in prep area Operator moved dishes to air dry Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Baseboard off of wall next to conveyor oven

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover on reach in cooler in server area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bags of lettuce and cartons of fruit over prepped vegetables in walk in cooler Operator moved Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Several in dry storage Operator labeled Corrected On-Site

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. 0ppm Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum sealing raw unfrozen salmon.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef over raw shrimp. Operator moved Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 4 in corner behind pizza maker 2 on top of ovens 5 under shelves in service line 5 in equipment storage room 2 in fire panel room Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum sealing raw unfrozen salmon.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding). SEE STOP SALE

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer behind bar 500+ppm

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed with operator Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Plumbing system improperly installed or repaired. Pipes beneath soda dispenser in service line are draining directly on to the floor instead of drain

Basic - Waste line missing at soda gun holster. Behind bar

High Priority - - From initial inspection : 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. Observed in house made beef stock and clam chowder in the walk in cooler dated 9/14 - From follow-up inspection 2021-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site - From follow-up inspection 2021-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in house made beef stock and clam chowder in the walk in cooler dated 9/14. Operator discarded Corrected On-Site - From follow-up inspection 2021-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon cakes in reach in cooler #8 at 45°. Operator discarded - From follow-up inspection 2021-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon cakes in reach in cooler #8 at 45° from overnight. Operator discarded. See stop sale. Observed the following in prep area #9 sliced tomatoes (47°F - Cold Holding); cooked chicken (50°F - Cold Holding); cooked chicken (48°F - Cold Holding). All items less than 4 hours. Operator placed in walk in cooler for recovery. Warning - From follow-up inspection 2021-09-23: Observed the following at reach in cooler #9 Sliced tomatoes 47° Cooked chicken 46° Prepped tomatoes 46° Reach in cooler #8 Roast beef 41° Salmon 41° Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Can opener. - From follow-up inspection 2021-09-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the soda gun holder at bar. Corrected On-Site - From follow-up inspection 2021-09-23: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice at bar. Employee corrected Corrected On-Site - From follow-up inspection 2021-09-23: Time Extended

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. Observed in house made beef stock and clam chowder in the walk in cooler dated 9/14

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in house made beef stock and clam chowder in the walk in cooler dated 9/14. Operator discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon cakes in reach in cooler #8 at 45°. Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon cakes in reach in cooler #8 at 45° from overnight. Operator discarded. See stop sale. Observed the following in prep area #9 sliced tomatoes (47°F - Cold Holding); cooked chicken (50°F - Cold Holding); cooked chicken (48°F - Cold Holding). All items less than 4 hours. Operator placed in walk in cooler for recovery. Warning

Intermediate - Food-contact surface soiled with food debris. Can opener.

Basic - Accumulation of black/green mold-like substance in the interior of the soda gun holder at bar. Corrected On-Site

Basic - Ice scoop handle in contact with ice at bar. Employee corrected Corrected On-Site