SAWGRASS MARRIOTT RESORT - CABANA CLUB - LEVEL 1

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked penne pasta dated 7/14 in reach in cooler on make line Cooked chicken dated 7/13 in reach in cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked wings in reach in cooler drawer under grill. Also Raw burgers over raw fish in reach in cooler drawers under grill. All items rearranged. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of fully thawed out raw tuna still inside package in reach in cooler under cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (48F - Cold Holding); cut arugula (48F - Cold Holding) in reach in cooler drawer on make line, per operator drawers have been consistently open for no more then a few hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked green beans (46F - Cooling, after 1 hour 46F) on sheet pan on speed rack in walk in cooler during first temperature check, during second check beans had been put in covered third pan and placed back in walk in cooler, covered removed, per operator green beans cooked over an hour before inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server area. Blade of can opener on make line, blade cleaned Corrective Action Taken

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. 2 packages of fully thawed out raw tuna still inside package in reach in cooler under cook line.

Basic - Food stored on floor. Bag on box soda under soda rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , covered , Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures).

Basic - Ceiling tile missing. Missing ceiling tile above drink station. Kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal clothing on food rack. Moved by manager. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Ice machine. Moved by manager. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese sauce in reach in cooler on cook line, eggs moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 bags of fully thawed out mahi tuna in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station near warehouse washing area, manager corrected during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine in server area in kitchen. Repeat Violation

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. 8 bags of fully thawed out mahi tuna in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on top of to go containers in cabinet at server station next to bar.

Basic - Single-service articles not stored inverted or protected from contamination. Lids at server station in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Container of pepper and salt on table next to cook line in kitchen, manager labeled. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, open bag of uncooked raw chicken tenders stored over ready to eat bag of potato chips. Operator had employee switch the reach in freezer storage levels. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine hangs below the flood plane of the sink.

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. Behind the bar counter, open container of half and half with no product date marking. Operator voluntarily discarded the half and half. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line actively working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head at the bottom of empty mop bucket.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Employee provided second bucket at 200ppm and operator called to have maintenance repair sanitizer solution machine. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator labeled the bulk container. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection no measuring device available to test high temperature dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at time of inspection, establishment waiting for paper towel delivery.

No child labor law poster. For reporting purposes only. At time of licensing inspection o child labor law poster available.