GRAND HARVEST BUFFET

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. Lines for detergent and chlorine were mixed up. They were corrected during inspection and read 50ppm

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh tuna in ROP packaging not removed from package before thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F cold hold, beef 46F cold hold, chicken 46F cold hold. All foods were in the unit for less than 4 hours prior to inspection. Operator iced down meats. Second temperature at 3:20pm shrimp41F cold hold, beef 40F cold hold, chicken 41F cold hold Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Kabobs 119F hot hold. Second temperature taken at 3:20pm was3:52 hot hold

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Packaged fish thawing in the handwashing sink behind the sushi bar. Fish was removed from the hand wash sink Corrected On-Site

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.

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. 4 packages of raw tuna

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelf where food is stored. Operator relocated employees personal belongings

Basic - Stored food not covered. Walk in cooler ambient temperature- pasta,mussels, chicken, operator covered foods during inspection

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Temperature was 41F. Shrimp getting ready to go into prep.