CHEETAH PALM BCH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shrimp stored over cooked penne Raw salmon over chopped raw onions. Operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler sliced tomatoes (47F - Cold Holding); house made salsa (53F - Cold Holding) per operator removed from walk-in cooler and placed in unit less than four hours not portioned or prepared today. Operator voluntary discarded slice tomatoes and placed house made tomato salsa in lower portion of cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Warning

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled . Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle stored inside tuna salad. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed plastic container of sliced pickles and other products stored on walk-in cooler floor. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from entertainment/bar/customer area, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator washed, rinsed and sanitized. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and then handled bread without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white reach in freezer; opened, uncovered package of raw comminuted beef stored over fries. Operator moved raw beef to bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over ready to eat pizza crust. Operator moved raw hamburger. 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 steam table; house made marinara (119F - Hot Holding). Operator stated marinara reheated prior to being placed in steam table, held for 1 hour, reheated to 210F. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made marinara (65F - Cooling). Operator stated marinara cooked last night, cooling in deep, tightly covered containers overnight (more than 6 hours), did not reach 41F within 6 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; house made marinara (65F - Cooling). Operator stated marinara cooked last night, cooling in deep, tightly covered containers overnight (more than 6 hours), did not reach 41F within 6 hours. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Ice bath; opened half and half (48F - Cold Holding). Operator stated not prepared or portioned today, being held in ice bath for 2 hours, ice melted

Intermediate - Spray bottle containing toxic substance not labeled. At kitchen; spray bottle(s) containing bleach/degreaser not labeled. Operator labeled. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand wash sink; water temperature only reaching 77F. Operator stated sink damaged, needs to be repaired.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; uncovered pan of raw comminuted beef stored over fries. Operator moved raw under ready to eat. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen, still packaged. See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink by ice machine; chemicals and soiled towels stored in sink. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing rubbing alcohol not labeled. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; black/green mold-like substance in the interior. Operator cleaned/sanitized ice machine interior. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen, still packaged. See Stop Sale.

Basic - Food stored on floor. At storage area next to ice machine; bag of onions stored on floor. Operator moved to shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over cooked pasta at walk in cooler. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by grill: diced tomatoes - (55F - Cooling) at 2:15 since 11:30 - 55F at 2:40 ; sliced tomatoes (54F - Cooling) at 2:15 since 11:30 - 54 F at 2:40 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Observed Employee eating on prep table in kitchen. Operator discarded food. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. White garbage bags used to store raw chicken in chest freezer. Explained.

High Priority - Stop Sale issued due to adulteration of food product. Ice contaminated by unsanitized in use alcohol bottles ( several alcohol bottles stored in drink ice at the center bar ) See stop sale. 50 lb ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 47 in flip top cooler on cook line ( stored in a pan on inverted plastic portion cups and parchment paper ) as per chef less than 2 hours. Chef moved cheese container to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both sides of splitter at mop sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per chef using time on half and half cream. Explained and emailed Time as Public Health Control form.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Food thermometer reading 12 f in ice water. Chef calibrated thermometer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Light purple liquid spray bottle not labeled.explained.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin soiled on all sides.

Basic - Ice contaminated by unsanitized in use alcohol bottles ( several alcohol bottles stored in drink ice at the center bar ) See stop sale. 50 lb ice.

Basic - Interior of white cheese freezer by ice machine has exposed insulation.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added a capful of bleach and retested at 50ppm. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.