COBB'S LANDING

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Gallon of milk. Employees unable to determine when opened. Operator voluntarily discarded. Corrective Action Taken

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. Gallon of milk. Employees unable to determine when opened. Operator voluntarily discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at outside bar. Employee cleaned. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For high temp dish machine at outside bar. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker. Manager cleaned. Corrected On-Site

Basic - Equipment in poor repair. Handle of server cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter and other items on cook's line. Informed Managers. Managers corrected. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Manager corrected. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink at bar blocked by cups. Manager removed. Corrected On-Site

Intermediate - No high temperature test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Informed Manager of which one to obtain.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker at salad station. Manager removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitation fry cooks station 0ppm . Informed Manager. Changed solution 200ppm. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans and metal pans in dish area. Corrective Action Taken

Basic - Food stored on floor. One white bucket of soy sauce in storage. Informed Manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Fan covers in walk in cooler.

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. First test 0 ppm, the manager changed solution. Second test 200 ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. One cooks handle seafood , not change gloves , not wash hands, the continued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced turkey at 46 F in cold station cooler. Informed Manager. Discarded product. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. Informed Manager. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the walk in freezer on ceiling and on fans. - From follow-up inspection 2024-03-04: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Lobster sauce dated 8-31-23. Operator discarded . Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handling raw tuna then went to hamburger, removed soiled gloves and applied new gloves with no hand wash.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose out back door

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In multiple areas of kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scope by expedite line. Repeat Violation

Basic - Portable fan soiled with dust at salad station

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at salad station in front of cooks line. Corrective Action Taken

Basic - Unnecessary items/unused equipment on the premises. Broken down fryer stored in back outside by ice machine.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler

Basic - Waste line missing at soda gun holster. One soda gun at bar missing drain line, manager corrected problem Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line Corrected On-Site

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. 0ppm. Changed bucket. Retest at 50ppm Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On cook line. Raw burgers in pan of unsealed drawer over a pan of raw salmon. Operator moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and seafood stored over ready to eat foods in walk in cooler. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line. butter (88F - Cold Holding). Operator stated that the butter is left out during peak hours. Emailed, printed and reviewed use of TPHC

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags in pile with finished tags

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator stocked Corrected On-Site

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. Emailed paperwork

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate 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. Tuna not cut in walk in cooler

Basic - Food stored on floor. In walk in cooler. Bus tub of onions on the floor. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice pots and in desert area. Utensils in standing water at 83°F. Operator discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked chicken manager moved cooked chicken to top shelf Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice machine near back door

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gasket in reach in freezer

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In bar cooler Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Employee's with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk food storage containers - From follow-up inspection 2021-12-14: Time Extended

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

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Food storage container/container lid cracked or broken.

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