OKEECHOBEE STEAKHOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind bar from dining area put on gloves and began cutting fruit without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line flip top cooler; butter (49F - Cold Holding); sour cream (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, moved to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; beef broth (120F - Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F and held at 135F or above. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from outside handled clean equipment, dishes and food without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non-food grade plastic spray bottle designed/labeled for chemical use only in direct contact/storage of cooking oil. Operator discarded bottle. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw shrimp stored over cooked Brussel sprouts. Operator moved raw shrimp to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill; cooked onions (109F - Hot Holding). Operator stated onions were reheated prior to being placed into hot holding, held less than 1 hour, moved to be reheated to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At clean dish storage area; cleaning chemicals stored over clean cooking pots. Operator removed. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Advised Operator to mark oyster tags with last date served and maintain for 90 days from date last served.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; butter, heavy cream and provolone cheese. Operator stated items held using 4 hour time control, time mark applied, no written procedures available. Provided written procedure form for Operator to complete.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on cutting board. Operator removed. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. At outdoor enclosed ice machine; ice scoop stored on top of machine. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At pantry triple door stainless reach in cooler; unwashed avocados stored over ready to eat pickled onions. Operator removed avocados to be washed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut meat locker - raw porterhouse steak (47F - Cold Holding); raw k -city steak (46F - Cold Holding) held under 4 hours not portioned or prepared today - operator moved to freezer. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice into hand sink - operator educated employee on proper use of the hand sink. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted - operator removed washed and inverted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) 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. 0 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak butter 89 less than 2 hours. Operator decided to use time. Emailed form. Operator filled the form . Now using time white American cheese 47 as per chef less than 2 hours. Chef discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onions 125 less than 2 hours, chef reheated to 167 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar hand sink. Manager stocked. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personnel beverage cup stored with and above food in upright cooler on cook line. Manager discarded the cup. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink in walk in cooler area. Warning - From follow-up inspection 2022-11-30: Same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler wall soiled with rust from dripping water. Warning - From follow-up inspection 2022-11-30: Same Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink at the bar. Warning - From follow-up inspection 2022-11-30: Same Time Extended

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and utensils stored in standing water by flip top cooler on cook line. Water temperature 80 f. Explained.manager dumped the water. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-27: Cutting boards on order. Time Extended