LOXAHATCHEE CLUB TURTLE CAFE

Basic - Scallop shells purchased from a supplier reused to serve food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over pasteurized egg whites at flip top cooler across from grill, raw fish over fully cooked chicken at pantry flip top cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich flip top cooler: roast beef (56F - Cold Holding) Observed overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed overstocked portion in freezer. Rechecked 42F cold holding. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breast (125F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 20 minutes. Operator returned product to oven to reheat to 165+F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: turkey breast (62F - Cooling) at 11:50; cooling since 8:45 - 61F at 12:08 Observed tightly wrapped in plastic. At current rate of cooling product will not reach 41F within 6 hours. Operator removed plastic wrap and placed in freezer to quick chill. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon crostini is not identified as raw on the menu. Operator corrected menu during course of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over sweet potato fries at stainless reach in freezer on cook line. Both products opened from commercial packaging. Raw tuna over pretzel bites not in commercial packaging at reach in freezer by prep area. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (132F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator placed chicken back in oven to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker observed. Removed splitter. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink on cook line. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink by dish machine. Operator provided soap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef behind cheese in drawers under grill. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70°F removed from cold holding for breakfast service 2 hours ago. Reviewed using time or margarine for the butter. Cook placed butter in refrigerator. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 49°F prepared from a can added ingredients yesterday, stored over night in wait station refrigerator.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 49°F prepared from a can added ingredients yesterday, stored over night in wait station refrigerator. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over cheese in drawers under grill. Chef removed cheese. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermolables available.

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. shrimp (49F - Cold Holding); crab (49F - Cold Holding);in reach in cooler at cook line; as per operator foods out of temperature for more than 4 hours; See stop Sale ;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding); crab (49F - Cold Holding);in reach in cooler at cook line; as per operator foods out of temperature for more than 4 hours; See stop Sale ;

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. ROP for cooked foods like short ribs, meatballs - no HACCP Educated and Provided special processes coordinator contact Jose 561-3250244 for info in staying compliant with Food Code.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and printed out oyster consumer Advisory Corrected On-Site

Intermediate - oyster tags not marked with last date served.

Basic - Ice buildup in walk-in freezer.

High Priority - Employee touched personal cell phone and then touched clean plates without washing hands. Operator educated; Employee washed hands . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cranberry relish in reach in cooler at cook line Operator stored properly Corrected On-Site

Intermediate - Handwash sink at cook line used for purposes other than handwashing- sanitizer bucket stored inside Operator removed. Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sinks at cook line and outside bar Operator provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks by ice bin at servers area and on reach in cooler at cook line; Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees- at the bar and food prep area.

High Priority - Toxic substance/chemical improperly stored. Top of ice machine/corrective action taken/operator stored chemical in proper area. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses.top of ice machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler/cookline