Tortuga Jack's

Observed during the course of this inspection that the dishwasher located in the main kitchen was not dispensing the appropriate concentration of sanitizer. COS: The machine was removed from service until serviced. CA: Glynn Eh instructs management to ensure that the machine sanitizer is tested frequently and bleach levels are maintained at 50-100ppm.

Observed during the course of this inspection that the facility had uncovered trash at their dumpster area. CA: Glynn EH instructs management to ensure that all trash is kept in covered containers.

Observed during the course of this inspection that the dishwasher located at the inside bar was not dispensing the appropriate concentration of sanitizer. COS: The machine was removed from service until serviced. CA: Glynn Eh instructs management to ensure that the machine sanitizer is tested frequently and bleach levels are maintained at 50-100ppm.

Observed during the course of this inspection that the facility bars soda guns displayed significant buildup on them. COS: The nozzles were cleaned and sanitized immediately. CA: Glynn EH instructs management to ensure that all soda gun nozzles and other food contact surfaces are cleaned and sanitized often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that TCS raw meats in the grill cooler and a massive container of salsa in the walk in cooler were being cold held at temps above 41 deg f. COS: All out if temp TCS foods were discarded. CA: Glynn EH instructs management to train staff to monitor food temps during the day and discard any tcs foods found to be held at temps above 41 degf for an unknown period of time. Train staff that all TCS food items must be stored at temps of 41 degf or below at all times.

Observed during the course of this inspection that grilled vegetables and salsas were being stored at temps below 135 on the steam table line. COS: All out of temp TCS foods were discarded. CA: Glynn EH instructs management to ensure that all cooked vegetable tcs food products are hot held at temps of 135 deg f or above.

Observed during the course of this inspection that the facility machine dishwasher in the main kitchen was not dispensing a readable concentration of sanitizer. COS: Management instructed staff to ensure sanitization of all utensils and equipment at the 3 comp sink. CA: Glynn EH instructs management to train staff to check the concentration of sanitizer at the mechanical equipment every morning before use.

Glynn EH instructs management to begin having the chemical dishwashers service monthly due to the repeat nature of this violation.

Observed during the course of this inspection that the facility glassware dishwasher in the inside bar and machine dishwasher in the main kitchen were not dispensing a readable concentration of sanitizer. COS: Management instructed staff to wash/rinse/sanitize all utensils and equipment at the 3 comp sink. CA: Glynn EH instructs management to train staff to check the concentration of sanitizer at the mechanical equipment every morning before use.

Ensure that chlorine sanitizer is being dispensed at 50-100ppm.

Observed during the course of this inspection that the facility had multiple soda gun nozzles at the outside/inside bars that displayed buildup on food contact surfaces. COS: Staff cleaned and sanitized the units when identified. CA: Glynn Eh instructs management to ensure that all food contact surfaces of the drink machines are cleaned and sanitized often enough to keep them clean to sight and touch.

Observed during the course of this inspection that the facility had multiple areas where dead pest were accumulating. CA: Glynn EH instructs management to ensure that dead pest are cleaned up often enough to prevent their buildup.

Observed during the course of this inspection that the previous inspection was torn up / dirty and not easily visible to the public. CA: Glynn Eh instructs management to ensure that the most recent inspection report is visible and readable at all times.

Glynn Eh can supply additional copies when needed.

Observed during the course of this inspection that cutting boards at the outside bar and inside the main kitchen displayed excessive scoring and the appearance of not being able to be effectively cleaned. CA: Glynn Eh instructs management to either have the cutting boards resurfaced to a smooth finish or replaced.

Observed during the course of this inspection that the facility had a massive container of tomato salsa that was designated prepared on 04/22 that had only cooled to a temp of 54 deg f. COS: Management had the salsa discarded. CA: Management stated that staff will be re trained to properly cooled all tcs food items from cook temp to 70 deg f or below in 2 hrs and then 70 to 41 deg f or below in 4 hrs.

Glynn EH suggest that cooling procedures be observed by management to see if staff need to prep/cool the salsa down in smaller containers to achieve the desired time and temp requirements.

Observed during the course of this inspection that the facility 3 compartment sink as well as sanitizer buckets were operation with a sanitizer concentration of "0ppm" due to to a empty bucket of sanitizer being connected to the dispenser machine. COS: Management had the bucket replaced and the concentration was tested to be adequate. Staff re made all sanitizer buckets. CA: Management stated that they will train staff to test and verify sanitizer concentrations at the beginning of every morning to ensure proper use of a food contact surface sanitizer.

Observed during the course of this inspection that the facility drink machine located closest to the banquet dining area displayed significant buildup on multiple food contact surfaces associated with the machine. COS: Management had the machine disassembled, cleaned, and sanitized. CA: Management stated that staff will be retrained on the cleaning/sanitizing responsibilities for their assigned equipment and will ensure clean and sanitary food contact surfaces at all times.

Observed during the course of this inspection that the facility was storing bottles of sanitizer and chemical cleaners directly on top of the ice machine and in multiple areas of the kitchen in areas that they posed a contamination risk to single service items, equipment, and food prep areas. COS: Management relocated all bottles when observed. CA: Management stated that staff will be trained to properly store all chemical sanitizers/cleaners in areas that they will not pose a contamination risk to single service items, equipment, or food prep areas.

Observed during the course of this inspection that the facility had a large container of "Reduced Oxygen Packaged" Mahi/Mahi that was completely thawed while the packages were completely sealed up. COS: Fish was discarded. CA: Management stated that staff will be trained to expose ROP fish to oxygen before thawing by completely removing the fish from the package or cutting the package open.

Observed during the course of this inspection that the facility door for receiving deliveries was opened and allowing a significant mosquito/ gnat presence in the back storage area where the ice buckets were being stored. CA: Management removed all ice buckets including those that had been affected by pest and had the door closed.

Glynn EH suggested that the facility find ice buckets with lids that are completely sealed to protect them from this problem.

Glynn EH suggest that the facility find either an air curtain or other way to keep the pest out of the back area when receiving deliveries.

Observed during the course of this inspection that there was an elevated prescence of flies in the main kitchen area. CA: Management stated that they will work with their pest control provider to come up with solutions to this issue.

Observed during the course of this inspection that one handwashing sink had broken plumbing that was causing a leak directly onto the floor as well as leaking at the 3 comp sink. There was also a significant buildup of water in the dry storage room next to a missing floor drain. CA: Management stated that the plumber was scheduled for a site visit on the same day and that they would address these issues and have them fixed.

Observed during the course of this inspection that the facility outdoor refuse storage area and receptacles in a state of disrepair with excessive accumulation on the equipment and in the area. CA: Management stated that the area and receptacles will be cleaned and maintained more frequently while also stating that the area may be restructured to alleviate issues.

Observed during the course of this inspection that the facility had one reach in cooler in the inside bar area and 2 prep top coolers one in grill prep and the condiment prep top that were holding tcs foods above 41 deg f. COS: Management discarded the products inside of these units. CA: Management stated that these units will not be used to hold tcs products until the are repaired/replaced.

Observed during the course of this inspection that the facility soda dispenser in the main kitchen area displayed significant buildup on a food contact surface. CA: Management stated that they will adjust the cleaning procedure for this piece of equipment and increase the intensity.