TROPIC SHORES RESORT

High Priority - Self-service condiment bar lacking adequate sneezeguards or other proper protection from contamination. -pickles, relish inside uncovered bowls at condiment line. Advised to use containers with lids(with slotted holes for in use utensil handle or to add a sneeze guard

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. -hot dogs

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to 3 compartment sink

Basic - Single-service articles improperly stored on floor. -packages of styrofoam food containers on floor, boxes of latex gloves

High Priority - Self-service exposed food lacking adequate sneezeguards or other proper protection from contamination. -need sneezeguard for customer self service for lettuce/tomatoes/any other exposed/unpackaged food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes, cut lettuce 54F, employee stated cut/placed out 30 minutes prior. Advised to use 4 hour time as public health control if left sitting out exposed to room temperature.

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink inside lounge/cook area used for washing/rinsing utensils

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.

Basic - Single-service articles improperly stored on floor. -clamshell food trays inside cook area on floor -solo cups, clamshell trays on floor inside ice cram area

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -below 3 compartment sink behind jce cream bar, pipe from sink is inside extension added on to drain pipe, eliminating 1 inch air gap required

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at ice cream area. -clean utensils inside bowl with some food residues visible, stored near hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pvc lines under 3 compartment sink behind ice cream bar

Basic - Single-service articles not stored inverted or protected from contamination. -aluminum foil pans stored upright on top of fridge in seating area food prep

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat tablets used for warewashing, no test strips available per employee

Basic - Ice buildup in reach-in freezer. -ice cream freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoops inside standing water

Basic - utensils stored upright with the food-contact surface up. -spatulas, serving spoons