CASCADE

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee grabbed cell phone and then prepped salad to served without changing gloves and washing hands . Discussed with chef .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....feta cheese 51F , corn salad 46F stored food in double container in reach in cooler . Food being held less than 4 hours . Chef voluntarily discarded . Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket . Employee removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on the floor by the ice machine. Employee removed. Corrected On-Site

Basic - In-use utensil scoop stored in standing water less than 135 degrees Fahrenheit at 118 F water . Chef removed scoop . Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice buckets on the floor by the ice machine . Employee properly stored Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at kitchen. Employee removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 48F, butter milk 45F, queso 45F in bottom shelf at tall reach in cooler at kitchen, food not prepped or portion today , food being more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... butter 48F, butter milk 45F, queso 45F in bottom shelf at tall reach in cooler at kitchen, food not prepped or portion today , food being more than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken Repeat Violation

Intermediate - Evidence of wild animals - Bird hanging around the counter. Chef removed and covered all SS utensils. Bar not open to public due to cold and windy. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.... wet towel in handwashing sink at bar . Chef removed. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wet wiping cloth not stored in sanitizing solution between uses....wet towel in handwashing sink at bar. Chef removed. 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...chlorine 00 ppm due to empty sanitizer solution container . Chef replace new container. Chlorine 50 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...coleslaw 66F, cream sauce 56F, butter milk 66F in ice bath at kitchen, ...Sour cream 46F at bottom shelf in tall reach in cooler ,food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...coleslaw 66F, cream sauce 56F, butter milk 66F in ice bath at kitchen, .. Sour cream 46F at bottom shelf in tall reach in cooler . food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food . Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink at bar . Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored Gatorade drink bottle in handwashing sink at bar . Employee removed Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Short rib, cooked chicken wings ground beef 45°F-46°F in walk in cooler. Cooler frozen up. All items were put on ice and moved to another unit.

Basic - Ice buildup in walk-in cooler.

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. Dish machine tested at 0ppm. Operator primed sanitizer. Retested at 50ppm Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Garnish reach in; salsa (45°F - Cold Holding); coleslaw (45°F - Cold Holding). Operator stated being held less than 4 hours, moved to walk-in cooler. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings date marked 2-5. See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings date marked 2-5.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter, butter milk (50°F-53°F). Items are stored on bottom shelf of unit and shelf above is wrapped in foil. Unit has and ambient temperature of 35°F. Unknown time out of temperature. Operator discarded items immediately Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at bar area not labeled. Operator labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (73°F - Cold Holding). Butter being held at room temperature over night. Butter contains milk.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (73°F - Cold Holding). Butter being held at room temperature over night. Butter contains milk. See Stop Sale

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

Basic - Floor area(s) covered with standing water. Observed under AC unit. Discussed with operator