SAFETY HARBOR RESORT& KITCHEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato (53F - Cold Holding); cucumber (53F - Cold Holding); tuna (57F - Cold Holding); potato Salad (53F - Cold Holding); coleslaw (53F - Cold Holding); blue cheese (52F - Cold Holding); feta (53F - Cold Holding); sliced turkey (53F - Cold Holding); salmon (57F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (53F - Cold Holding); cucumber (53F - Cold Holding); tuna (57F - Cold Holding); potato Salad (53F - Cold Holding); coleslaw (53F - Cold Holding); blue cheese (52F - Cold Holding); feta (53F - Cold Holding); sliced turkey (53F - Cold Holding); salmon (57F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on prep tables next to clean dishes. Operator removed the chemical to gain compliance. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by caddy's holding dishes. Discussed the need to keep the hand wash sink unblocked. Corrected On-Site Repeat Violation Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse 119F staff to begin using 3 compartment sink until the dishwasher machine can be repaired Warning

Basic - Bathroom facility not clean. Soiled restroom in the back of the kitchen Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table Repeat Violation Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers containing foods removed removed from its original container not labeled with common name. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. Warning - From follow-up inspection 2025-01-03: Dishmachine high temp 132F Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 3 ice machine drop plates Warning - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. Warning - From follow-up inspection 2025-01-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler. Discussed with manager on duty. Warning - From follow-up inspection 2025-01-03: Time Extended

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 121767 expired 10/14/2024 134756 expired 10/14/2024 121766 expired 10/14/2024, 121769 expired 10/14/2024 both state "removed" on DIVISION OF STATE FIRE MARSHAL The Bureau of Fire Prevention BOILER SAFETY SECTION website. Manager of hotel states inspections were completed in October and the certificates have not been processed as they are behind on issuing certificates. - From follow-up inspection 2025-01-03: Used the division of state fire Marshall website to look up boiler numbers. There are 3 boilers that are active with an expiration date 10/18/25, but the file numbers are different than the boilers at the establishment. The engineer at the establishment is going to call and either get reinspected or see if the error can be fixed, as an inspection was conducted on all boilers in October of 2024 Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near ice machines in the back kitchen. Operator killed fly and sanitized area. 4 flies near back handwash sink where mixer is stored. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 3 compartment sink over 500ppm, strip turned blue. Wiping cloth over 500ppm, strip turned blue. Both were corrected to 200ppm. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice was in handwash sink when inspector washed hands. Mixer blocking handwash sink in back prep area. Operator relocated mixer. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No soap provided at handwash sink. No soap or paper towels at handwash sink in back prep area. Operator refilled both. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 3 ice machine drop plates Warning

Basic - Food stored on floor. Container of oil stored on floor. Operator relocated. Corrected On-Site Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. Warning

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water in reach in cooler. Operator discarded. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler. Discussed with manager on duty. Warning

Basic - Stored food not covered. Gumbo in walk in cooler prepared yesterday and uncovered. Operator covered. Corrected On-Site Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 121767 expired 10/14/2024 134756 expired 10/14/2024 121766 expired 10/14/2024, 121769 expired 10/14/2024 both state "removed" on DIVISION OF STATE FIRE MARSHAL The Bureau of Fire Prevention BOILER SAFETY SECTION website. Manager of hotel states inspections were completed in October and the certificates have not been processed as they are behind on issuing certificates.

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand wash sink at entrance of the main kitchen. Warning - From follow-up inspection 2024-01-03: Brian Fitzgerald manager of maintenance stated the repair would be completed by this evening or tomorrow morning. Inspection discussed with supervisor Meakins Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking pipe at hand wash sink at entrance to kitchen. Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. Warning - From follow-up inspection 2024-01-03: Time Extended

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook used gloved hand to taste food, no hand wash orglove change or hand wash. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand wash sink at entrance of the main kitchen. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided on one of the hand wash sinks in the women's restrooms used by staff. Warning

Basic - Food stored on floor. Walk in cooler - 1 bucket of potatoes and 1 bucket of brown gravy stored on the floor. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Leaking pipe at hand wash sink at entrance to kitchen. Warning

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. Warning

Basic - Stored food not covered. Lobster bisque, fish, potatoes. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at entrance of kitchen, 1 of 3 hand wash sink faucets in ladies room used by staff hot water faucet in dis repair. Warning

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f, - From follow-up inspection 2023-10-12: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors. - From follow-up inspection 2023-10-12: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 60f, lobster bisque 57f, found in glass reach in cooler on line from 10/9/2023, missed cooling window. Employee discarded.

High Priority - Dented/rusted cans present. See stop sale. #10 can chipotles chiles dented on seam.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f,

High Priority - Raw animal food stored on same tray as ready-to-eat food. Lobster bisque stored on same tray as raw shrimp- stand up glass cooler on line.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries are not covered on breakfast buffet.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 60f, lobster bisque 57f, found in glass reach in cooler on line from 10/9/2023, missed cooling window. Employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 48f, diced ham 47f, cooks line, breakfast items. Chicken salad 46f, curry chicken salad 45f salad reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small bar sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Small bar sink. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Employee men's restroom. Ceiling vents missing from back area near exit. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors.

Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing baffles.

Basic - Ice buildup in walk-in freezer door W2.

Basic - No handwashing sign provided at a hand sink used by food employees. Small bar sink. Dishwasher hand sink. Hand wash sink end of cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two door stand up cooler at end of line. Half consumed bottle of water.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp thermometer states the highest temperature of the machine is 116°. Operator does not have test strips.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line well on ice- Diced sausage 50° -43F at re- temp cut ham 46° 42F re-temp brought from walk in cooler at 10:30. Moved to cooler Cook line one door cooler- mozzarella (50F - Cold holding) 41F at re- temp Hamburger (45F - Cold Holding) 43F at re- temp; egg wash (45F - Cold Holding) Operator emptied cooler and put it into the reach in cooler next door. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Prime Rib stored in hot holding, placed in unit at 8 am. At 11:30 it is only 88° See stop sale

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 , milk and deli meats all opened before Tuesday

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by to go boxes in glass storage room by three compartment sink. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep room Bar handsink Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar hand sink Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher temperature at 116°.Discussed with operator not to use machine.Ecolab called to correct. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine White deflector plate on ice machine Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Observed water collecting on bottom of reach in coolers listed below. -Reach in cooler on cook line. -Reach in cooler in pantry.

Basic - Cutting board has cut marks and is no longer cleanable. Cooks line cutting board . Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpack on prep table next to clean equipment Radio over prep table Employee purse and jacket on shelving in dish room Corrected On-Site

Basic - Food stored on floor. Observed Food stored on floor Walk in freezer/produce cooler/ banquet freezer /front freezer. -Box of oil stored on floor on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. To go boxes on floor in front of hand sink Operator removed Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools on prep table on cook line. Operator removed tools from table after discussion. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries and grapes in reach in cooler over potato salad Operator moved Corrected On-Site