ORCHID ISLAND GOLF

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Motor is broken on dish machine. Operator is waiting on replacement. Machine is not in use. 3 bay sink set up

High Priority - Stop Sale issued due to no tag for fresh mussels. Chef threw away Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of back prep hand sink. Employee moved Corrected On-Site

Intermediate - No tag container of raw, in-shell mussels. See stop sale. Chef threw away Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (46F - Cold Holding); cooked onions (46F - Cold Holding) Items were pulled from walk in cooler and placed into service 1 hour ago in salad cooler. Moved back to walk in cooler to rapid chill. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar Corrected On-Site

Intermediate - - From initial inspection : 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. For dishwasher. Provided form Corrective Action Taken - From follow-up inspection 2025-01-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw flounder 57f cold holding out for 1 hour. Rapid chilled in freezer Rechecked 40f ch Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot dogs 127f hh Reheated to 175f 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 Milk and half and half Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs found at 48F for 1 hour. Moved to walk in Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chef replaced blade during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin was cleaned and sanitized during inspection Corrected On-Site

Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance. Above pantry reach in coolers.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Torn gasket on desert reach in cooler

Basic - Ice buildup in reach-in freezer. Desert cooler drawers have ice build up on gaskets

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun at bar Repeat Violation

Basic - Waste line missing at soda gun holster.at bar. Line was reinstalled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at preparation station, cooked shrimp 53f and cooked chicken 52f for 90 minutes. Moved to walk in cooler to chill to -41f. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Filling container. Employee went to 3 compartment sink. Corrected On-Site

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. Provided form for employees with expired training, dish washers and host/hostess.

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 - Ceiling/ceiling tile shows damage or is in disrepair. Around some vents.

Basic - Nonfood-contact surface soiled with residue. Soda holsters. Cleaned. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Preparation area cooler near office.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Chili, sauces and meatballs in reach in freezer.

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. Butter out at room temperature at cook line using time control. Manager time stamped for 1 hour ago. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Employee placed tags with clams at cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Small mixer head. Cleaned and sanitized. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to chef who printed and posted during inspection. Discussed importance and provided reference text. Corrected On-Site Repeat Violation

Basic - Waste line missing at soda gun holster. Reinstalled. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Multiple bags of salmon , snapper and swordfish frozen in reach in freezer using ROP. Reviewed ROP requirements for raw fish frozen on site. All fresh fish vacuumed sealed on site per manager. Fish that were vacuum sealed were unwrapped in a frozen state and defrosted in walk in cooler to be cooked once thawed. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glassware machine at main bar is 110f. Manager states that machine has been serviced and part is on back order. All dishes will go to main dish machine for sanitizing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers over raw mahi mahi in cooler drawer at cook-line. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 52f on container on top of ice at service area for waiters. Cheese container surrounded by ice. Cheese 43f after 30 minutes. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. With hose attached off splitter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon, burgers and tuna offered undercooked with no asterisks on menu. Chef redid daily menu with asterisks. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed , printed and posted. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin cleaned and sanitized during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep kitchen hot line. Moved to break room. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm quaternary at cook line. New sanitizer set up to 200 ppm quaternary. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter found at 131° chef stated only been out of cooler for 1 hour. Recommended rapid reheat Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs Corrected On-Site