BANYAN CAY RESORT AND GOLF

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe chicken salad not date marked . Operator placed date on container. Corrected On-Site

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe open soda in walk-in freezer. Operator discarded. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 4lb tuna fish can

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink not getting hot water. Establishment working on getting repaired. Dishwasher are getting hot water.

Basic - No handwashing sign provided at a hand sink used by food employees in front line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw chicken with gloves on and then without washing hands put on new gloves and touch clean bowl. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon above fruit cup. Operator placed raw bacon on lower shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in ice machine. Repeat Violation

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher (Temperature less then 160°F) Operator called for service.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed frozen ice sticks for cooling on floor in walkin freezer. Operator had ice sticks washed and sanitized Corrected On-Site

Basic - Food stored on floor. Observed 4 number 10 cams of black beans on floor in kitchen used as a table stand.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in standing water at 70°F. Operator removed water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand wash sink. I email operator sign. Repeat Violation