LITTLE TOMOKA YACHT CLUB

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -breading stored in sterilite container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork and raw ground beef stored over cooked beef in reach in cooler.

Intermediate - Food-contact surface soiled. -slicer soiled.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean knives stored in soiled rack.

Basic - Floor soiled/has accumulation of debris. -heavy accumulation of grease/food debris under fryer. -floor soiled in corner by dish machine and three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -flour/breading container (on bottom shelf of prep table) heavily soiled. -accumulation of food debris/grease on stovetop. -rolling cart at cookline soiled with grease/dust.

Basic - Reuse of single-service or single-use articles. -reuse of sour cream and relish containers.

Basic - Storage area not maintained clean and organized. -stainless steel storage shelf in back kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine. -bottom of wall in prep area soiled.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -breading stored in sterilite storage container.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings.

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled.

Basic - Buildup of food debris/soil residue on microwave door handle.

Basic - Ceiling shows damage or is in disrepair. -ceiling paint peeling in kitchen. Repeat Violation

Basic - Clean knives stored in soiled holder attached to kitchen cart.

Basic - Equipment in poor repair. -bottom shelf of prep table rusted. -mop sink with cracked plastic.

Basic - Floor soiled/has accumulation of grease under cookline. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Improper storage of maintenance equipment that interferes with cleaning.

Basic - Interior of microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris,or dust. -rolling cart/island soiled. -grease buildup on cooking equipment. -shelving at cookline soiled with grease. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. -case of takeout containers stored on floor.

Basic - Wall not smooth, nonabsorbent and easily cleanable in warewashing area.

Basic - Walls soiled. -accumulated grease on walls at cookline. -mold-like substance on walls in warewashing area.

Basic - Working containers of food removed from original container not identified by common name. -breading/flour containers not labeled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen.

Basic - Floor soiled. -accumulation of grease under cooking equipment. -walk in cooler/freezer floor soiled.

Basic - Food-contact surface not smooth and easily cleanable -corroded metal surface at cookline.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of grease, food debris on cooking equipment. -bottom shelf of prep table soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease at cookline behind grill.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw fish stored over cooked beef in reach in cooler.

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. -chicken salad in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable at cookline. -ceiling peeling at cookline.

Basic - Equipment in poor repair. -bottom shelves of prep tables heavily rusted.

Basic - Floor soiled/has accumulation of debris. -grease accumulation under fryer. Repeat Violation

Basic - Floors not maintained smooth and durable under dish machine.

Basic - Hole in or other damage to wall under dish machine.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on side of counter by pass through window. -grease buildup on cooking equipment. Repeat Violation

Basic - Reach-in cooler interior track has accumulation of food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -bottom of wall behind fryer soiled with grease.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with debris/dust.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Ceiling shows damage or is in disrepair in kitchen. Repeat Violation

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils.

Basic - Equipment in poor repair. -glass door of cooler off track.

Basic - Floor soiled/has accumulation of debris. -floors heavily soiled under cooking equipment. -floors soiled under coolers. -floors soiled under dish machine. -floors under prep table soiled. Repeat Violation Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink soiled. -shelving in kitchen has accumulation of debris. -heavy accumulation of grease on side of oven. -table fan in kitchen has heavy accumulation of dust. -exterior of flour/breading container soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over a case of potatoes in walk in cooler.

High Priority - Vacuum breaker missing at hose bibb at mop sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Bathrooms located inside establishment do not have self-closing doors.

Basic - Ceiling shows damage in kitchen at numerous locations.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Duct tape used to repair cooler door handle.

Basic - Employee jackets hanging on shelf with food items and pans.

Basic - Floor soiled/has accumulation of debris.

Basic - Hole in or other damage to wall back kitchen area by handsink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table fan has accumulation of dust. -grease/food debris build up on cooking equipment.

Basic - Outdoor ice machine with no overhead protection.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored over ready to eat foods in reach in cooler.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, chicken wings in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling shows damage in dining room.

Basic - Equipment in poor repair, walk in cooler door has mold-like substance, algae.

Basic - Floor soiled/has accumulation of grease, debris under cooking equipment.

Basic - Food stored on floor, case of lemons in walk in cooler.

Basic - Hole in or other damage to outside wall by mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt: cart at cookline, cooking equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease at cookline.

High Priority - Container of medicine improperly stored.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked rice in reach in cooler.

High Priority - Toxic substance/chemical improperly stored, mosquito repellent stored with food, clean containers.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor: Cutting board in back kitchen area.

Basic - Duct tape used to repair nonfood-contact surface, handle on glass door of reach in cooler.

Basic - Equipment in poor repair, torn gasket on walk in cooler door.

Basic - Floor soiled/has accumulation of debris under fryer, in bar under equipment.

Basic - Hole in ceiling by back door.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice bin.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.

Basic - Nonfood-contact surface soiled food debris, dirt, grease, dust: exterior of food storage containers, stovetop, shelving by cooking equipment, wire cart next to grill, shelving holding spice containers at cookline.

Basic - Plastic container with uncooked potatoes stored less than 6 inches above the floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled under dish machine, behind fryer.

High Priority - Container of medicine improperly stored.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp stored over cooked wings in reach in cooler.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 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. Cooked chicken wings in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Duct tape used to repair reach in cooler door handle.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled in kitchen under equipment. Walk in cooler/freezer floors soiled.

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris: stovetop, table fan, shelf next to broiler, hood filters. Exterior of ice machine soiled with dust, dirt.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Walk in cooler shelving cracked/broken.

Basic - Wall soiled with accumulated grease in cookline area. Wall behind dish machine soiled with black mold like substance.

Basic - Working containers of food removed from original container not identified by common name, plastic container with breading.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk in cooler between 50°f and 52°f. Cooked and placed in walk in cooler last night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken wings in walk in cooler between 50°f and 52°f. Cooked and placed in walk in cooler last night.

Intermediate - Food-contact surface soiled with food debris, inside breading container.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings and prime rib in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor soiled/has accumulation of grease under cooking equipment.

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

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

Basic - In-use ice scoop stored on top of ice machine in between uses.

Basic - Nonfood-contact surface soiled with grease: hood filters, side of oven.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris behind prep table and next to fryer. Wall soiled with black mold like substance behind dish machine.