SIERRA GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table near grill Jack cheese (50F-56F - Cold Holding); Mixed blend cheese (50F-54F - Cold Holding). Manager stated cheese was brought out around 2 pm. Manager placed in walk-in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical bottles containing chlorine, windex and degreaser without labels. Manager placed labels on all chemical bottles. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen dusty.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on floor in back room. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled with mold like substance. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Manager replaced sanitizer bucket . Retested dish machine at 100ppm. Corrected On-Site

High Priority - Live, small flying insects found Observed total of 3 flying insects. 2 flying insects on cook line. 1 flying insect near drink station in dining area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Cooked vegetables (119F - Hot Holding). Employee removed and reheated to 172F. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chlorine without label. Manager placed label on spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cups without handles used to portion on cook line. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

High Priority - Container of medicine improperly stored. Observed cold/flu medication stored on dry food storage rack. Manager removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of reach in cooler proportioned Guacamole with tomatoes (50F - Cold Holding); Sour cream (50F - Cold Holding). Employee removed and placed in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale. Observed House made ranch , Monterey Jack and Blended cheese and pico on cook line held on time control without a time mark. Repeat Violation Admin Complaint

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. Observed some employee required training expired 2024.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle containing vegetable oil without label. Manager placed label on bottle. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup used to dispense salsa on cook line. Employee removed cup from salsa. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dry food rack. Employee removed and stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled near nozzles of unit and around ice chute. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing window cleaner not labeled. Manager placed label on spray bottle. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed unenclosed beverage container in a food preparation area. Manager removed and discarded. Corrected On-Site Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on oven door handle between uses. Manager removed tongs from oven . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station located in dining area soiled around nozzles of unit. Observed cutting boards on cook line stained. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing toxic substance not labeled. Manager placed label on spray bottle.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near chute of unit.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vent in disrepair in kitchen. Observed ceiling vents soiled throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Manager removed and stored properly.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook moving a trash can and then grabbing cleaned utensils on cook line. After reviewing with cook he washed his hands and put utensil in dishmachine Corrective Action Taken

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. House made pico and and ranch dressing at room temperature held under time control not time marked on cook line. Chef stated food was taking at of the cooler at noon and that he forgot to write the time on the food. Chef put a time mark on the food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (127F); grilled vegetables (101F) in secondary steam table. Chef stated food was cooked less then an hour ago and placed in steam table to hold hot. Chef reheated food to 170-171F. Corrected On-Site

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. Establishment does not have a written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line stained.

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. Manager did not provided knowledge of employee reporting agreement. Reviewed with manager and emailed him employee reporting agreement form. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade spray bottle used for cooking oil. Chef moved cooking oil to food grade container Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade spray bottle use to stored cooking oil on cook line. Reviewed policy with manager.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. house made tomato sauce (45-48F - Cooling); pico (48F - Cooling) in ice in front register counter. Manager stated food was placed in ice right after it was prepared at 10am, its now 2:00pm and food is not at 41F. Manager placed food in walk in cooler and covered food with ice to rapidly cooled. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn (107-110F) and dice chicken (109-118F) in steam well on cook line. Cook stated food was cooked approximately 2 hours ago and placed in steam well to hold hot. Cook began reheating food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line are stained. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between cooler on cook line. Cook removed knife from cook line, and got a cleaned knife. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made ranch dressing (67-68°F) on top of the small right side reach in cooler on cook line. Cook stated dressing was taking out of the cooler at 12pm. Cook voluntarily discarded dressing. Corrective Action Taken

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. Shredded spinach and cut tomatoes held under time control on cook line not time marked. Cook stated food was taking out of the cooler at 12pm. Cook time marked food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner stored next to container of chips on shelf to the left of the three compartment sink. Employee properly stored chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Repeat Violation

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Small pet in outdoor dining area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on small prep table next to sauce container. Table located outside managers office.