LIGHTHOUSE ICE CREAM AND TREATS

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -commercially processed cheese sauce marked 1-12

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. -milk, employee stated opened a couple days prior Repeat Violation

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. Apryl

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal item on top of container of cheese sauce inside reach in cooler Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -bracelets, advised to remove prior to handling food in the establishment

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

Basic - Single-service articles improperly stored. -sleeve of beverage cups partially laying on floor on dry storage Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -ice cream scoops

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

High Priority - Spray bottle sanitizer solution exceeds the maximum concentration allowed. 500+ppm quat inside spray bottle labeled from quat ammonium concentration. Employee discarded and filled from appropriate strength sanitizer inside basin at 3 complete sink. Corrected On-Site

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 Corrected On-Site

Intermediate - Employee with nail polish working with exposed food without wearing intact gloves. -employee scooped ice cream, advised of requirement to wear single use gloves if needing to handle food for customers with polished nails. Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Clean glasses not stored inverted or in a protected manner. -mason jars in back storage area, advised to have cover protecting food contact side of jars

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. -wire racks deteriorated inside single door stand up freezer in storage area containing ice cream

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled handwash sink in back storage area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -employee could not locate quat ammonium test strips

Intermediate - No probe thermometer located during inspection to measure temperature of food products.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoops, less than 30 minutes from use , employee turned on heating device

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.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -kylan

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 form. Employees not yet covered under food handler training need to have written agreement fir reporting some employee health symptoms/diagnosis/exposure relating to bug 6;foodborne illnesses.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer. -back chest freezer in prep area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle resting in pretzel salt

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at end containing milk, ambient thermometer was located in up top section of cooler that is not currently containing temperature controlled food. Advised to keep thermometer down low where milk is stored

Basic - Single-service articles not stored inverted or protected from contamination. -Plastic spoons next to microwave not all stored inverted or in manner to protect from touching food contact side. -paper food trays

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3cs at 100ppm, manufacturer's label states 150 minimum

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -open can of commercially processed cheese sauce marked 10/5, see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -open can of commercially processed cheese sauce marked 10/5

High Priority - Toxic substance/chemical improperly stored. -stainless steel polish stored above cases of water bottles in back storage area

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 -open package of hot dogs inside refrigerator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handsink in back storage area

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees. -restroom

Basic - Single-service articles improperly stored. -case of drink cups on floor in dry storage area

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. -milk

Intermediate - Handwash sink not accessible for employee use at all times. -portable air conditioning unit blocking handwash sink

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white fridge in back