MOUNTAIN LAKE CLUB D R

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over green beans and cut greens in walk in cooler. Manager moved raw fish Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker on sanitization hose and not cleaning hose Operator moved vacuum breaker to hose. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager called to get cleaned Corrective Action Taken

Basic - Cloth used as a food-contact surface. Several blue disposable wipes in contact with raw products in pull out drawers on cooks line. Employee removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table on cooks line. Employee removed Corrected On-Site

Basic - Food stored on floor. Box of fries on floor in walk in freezer . Operator picked up Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Manager placed to remove and clean and sanitize 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. Operator date marked the Egg salad. Corrected On-Site

Basic - Tongs stored on equipment door handle between uses on Cook line, operator removed. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator had employee wash rinse and sanitize can opener. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep area in bakery room. Operator removed cell phone. Corrected On-Site

Basic - knife stored in cracks between pieces of equipment. By the three compartment sink Operator removed knife Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler by the cook line raw shrimp over bread. Operator moved bread to a higher shelf. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer by produce cooler. Operator cleaned and sanitized. Corrected On-Site

Basic - Shrimp stored on floor. In Walk-in freezer. Operator removed from the floor. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.ROP and sous vide Warning - From follow-up inspection 2024-01-31: HACCP Plans have been received by Dbpr. Inspector will check plans on next routine inspection. Time Extended

Basic - Carbon dioxide/helium tanks not adequately secured.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Oso Bucco above bread in walk-in cooler. Employee moved meat to the bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed two bottle of rinza next to container of salt. Employee moved chemicals to another area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer and veg dicer filled with food debris as well as food underneath slicer near walk-in cooler. Observed plates with food on it near cook line. Employee wash, rinse and sanitized all areas. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout the kitchen.

Basic - Light bulb not functioning in walk-in cooler.

Basic - Linen/napkin used to line food container for service to customer not changed before refilling for a new customer. Silverware container lined with unclean napkin. Employee removed unclean napkin. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed glasses above liquor cabinet. Observed purse on prep table by the slicer. Employee removed purse. Employee removed glasses. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish Raw chicken over patella Chef moved items in walk-in cooler Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Slicer Chef had employee clean ice machine and slicer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle yellow liquid. Manager labeled spray bottle Corrected On-Site

Basic - Standing water in floor drain/floor drain dirty. Floor dirty cleaned. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Shell Eggs 11:00 am (55°F - Cold Holding). Operator placed shell eggs in a ice bath to bring temperature down. Later observed shell eggs at 45° at 11:53 am. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures at make table reach in color at breakfast cook line.Cut Tomatos (53°F - Cold Holding) 11:00 am; Shell Eggs 11:00 am (55°F - Cold Holding). Operator placed items in ice bath and later were observed at Cut Tomatos (43°F - Cold Holding)11:53 am; Shell eggs 11:53 am (45°F - Cold Holding); Eggs 11:53 am (44°F - Cold Holding); Shell Eggs 11:00 am (55°F - Cold H Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed tea nozzle soiled in wait station area. Operator cleaned nozzles when prompted. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bar Hand Washing Sink. Operator replenished and replaced soap. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws on counter unwrapped at bar. Operator placed on a lower food shelf where they are covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board at main cook line. Operator placed in solution when prompted. Corrected On-Site