PARADISE LAKES RESORT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above berries in reach in cooler, operator moved berries to top shelf

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with store food not marked in bar fridge. Operator relocated employee food to bottom shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior grease buildup

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.

Basic - Duct tape used to repair nonfood-contact surface. On handles of reach in cooler next to fryers.

High Priority - Dented/rusted cans present. See stop sale. Dented cans of mushrooms and olives on dry storage shelves with foods to be served to the public.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 1-4 no date mark. Employee dated cream. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen on cook line, soda guns soiled in both bars.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle in bar. Employee labeled cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior-soiled with black mold like debris. Employee cleaning area. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single service take out containers. Employee removed drink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in keg cooler in exterior bar area.

Intermediate - Handwash sink used for purposes other than handwashing.rug mats stored in hand washing sink at bar inside. Employee removed Corrected On-Site

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

Basic - Food stored under dripping water line. Enclosed beer in boxes stored in beer walk in cooler water dripping from the ceiling of beer walk in. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler unwashed tomatoes over ready to eat sun dried pesto employee removed to proper storage Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Red and green pepper strips

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sausage gravy dated 6/23. Operator states the date was not changed and that it was made on 8/11. Operator voluntarily discarded. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large fan in front of handsink in tiki bar. Operator removed Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Fan on top of four door reach in cooler is dripping water, which is landing on top of closed containers of food. Operator has a call for service Corrective Action Taken

Basic - Damaged/spoiled/recalled food not properly segregated. Can of dented red peppers on the rack

Basic - Duct tape used to repair nonfood-contact surface. Handles on two door freezer and covered in duct tape.

Basic - Floor soiled/has accumulation of debris. In outside tiki bar. Under and behind equipment.

Basic - Food stored under dripping fan in 4 door reach in cooler Operator removed all food items from cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun Holster behind tiki bar. Bartender started to clean Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cooks line PPM 0 Discussed with line cook, who was going to replace when he was done with the tickets hanging

High Priority - - From initial inspection : 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. At 0ppm. Instructed employee to wash dishes in triple sink until dish machine is fixed. Warning - From follow-up inspection 2023-06-06: 0ppm dish machine. Discussed washing manually. Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream. Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled. Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.in outside bar area

Basic - Floor soiled/has accumulation of debris. Floors in bar areas

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area by beer cooler

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw eggs over ready for eat bread. Operator moved bread from below raw eggs Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator, printed and posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches in freezer. operator dated sandwich Corrected On-Site

Basic - Interior of oven has accumulation of food debris.

Basic - Unsealed concrete in walk in cooler