LEGACY VACATION RESORTS- THE MARKET PLACE

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwashing sink. Operator provided soap. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at bar no hot water.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in corner next to reach-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and tomatoes over sauces in reach-in cooler of maketable and low boy reach-in cooler next to reach-in freezer.

High Priority - Toxic substance/chemical improperly stored. Hanging on the 3 comp sink, 3 bottles.

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

Basic - Floor tiles missing and/or in disrepair. Near 3 comp sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in freezer soiled

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

Basic - Carbon dioxide/helium tanks not adequately secured.3 tanks in the kitchen not secure . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can on prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaging in food prep wearing a bracelet.

Basic - Employee with no hair restraint while engaging in food preparation. Female employee in the kitchen does not have a hair restraint.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed dishes without sanitizing before placing on drain board to dry

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook never changed gloves or washed hands when changing tasks. Went from cooking to washing dishes and then working register.

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Cashier stated that kids burgers can be served undercooked

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

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

Basic - Food stored on floor. Cooking oil containers stored on the floor in dry storage room across from restroom. Multiple cases of plastic water bottles stored on the floor in storage room of adjacent building Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in white stand up reach in cooler.

Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor in all three remote storage rooms

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach n cooler half and half 49F/ 30 minutes . Recently returned to unit.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch at cookline.

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