THE RUSTY LYON

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. Dish machine 0ppm, operator to utilize 3 compartment sink until the dish machine is sanitizing properly

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef burger patty 45F cold hold, all other items in cooler are 41F or below. Operator placed ice on beef for quick cool Corrective Action Taken

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. Discussed and provided handout pertaining to vomit and diarrheal events

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. Discussed and provided employee agreement

Basic - Bowl or other container with no handle used to dispense food. Disposable condiments cup used to portion food. Discussed the need to use a utensil with a handle to prevent cross contamination

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line, spice shaker not labeled with common name. Discussed the importance of labeling all food once it is removed from its original container. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line- white cutting board

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table in prep area. Drink was relocated Corrected On-Site

Basic - Food stored on floor. Fry oil stored on the floor. Operator moved oil to a place 6" off the floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed with manager the need to use a material that is non porous to aide in holding cutting board in place.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line not labeled. Discussed the need to label all foods removed from the original container with its common name.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator contacted distributor and was able to provide proof of parasite destruction during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken raw 44F cold hold, shredded cheese 45F cold hold. Operator placed food on ice for quick cool. Items were in the unit less than 4 hours.Operator to monitor. Ambient temperature 41F cold hold Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

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.

Intermediate - Cutting board soiled with food debris, mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Cook used hand wash sink to fill pot. Discussed with manager the importance of using the hand wash sink for hand washing only.

Basic - Clean utensils or equipment stored in soiled container.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled on cook line. Cook labeled squeeze bottle Corrected On-Site