RUSTY'S RAW BAR & GRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Corrective Action Taken

Basic - Accumulation of black/gray-like substance in the interior of the ice machine/bin at bar. Operator called employee to clean. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Operator discarded container. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed wash gauge on dishmachine damaged.

Basic - Water leaking from pipe underneath handwash sink at inside bar facing parking lot.

Basic - Working containers of food removed from original container not identified by common name. Flour container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 51F cold hold, chopped tomatoes 49F cold hold, sliced ham 49F cold hold more than 4 hours in reach in cooler across from stove. Stop Sale. Operator discarded foods Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored bottled beverages. Operator removed chemicals. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed lids blocking hand wash sink at bar. Operator removed lids. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to fill container.

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 - Carbon dioxide/helium tanks not adequately secured at bar.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers Corrected On-Site

Basic - Food storage container/container lid cracked or broken/melted. Operator discarded container. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by beverages at bar. Operator removed chemicals. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin at inside bar. Operator cleaned ice machine. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor near indoor ice machine. Operator removed ice buckets. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with dust. Outside Ice machine air filters.

Basic - Wall soiled with accumulated food debris in back food prep area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink next bar inside ice machine blocked by brooms. Operator removed brooms. Corrected On-Site

Intermediate - No running water at three-compartment sink at inside bar facing parking lot.

Intermediate - No soap provided at handwash sink. Hand wash sink on left-side of inside facing parking lot.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind cooling rack near back kitchen exit.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line.

Basic - Open dumpster lid.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Clam tags not marked with last date served.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to ice machine at bar. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice machines behind establishment.

Basic - Clams removed from original container for long-term storage.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sunglasses stored on top of reach in cooler. Operator removed sunglasses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No hot running water at mop sink.

Basic - Open dumpster lid. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. Observed four 7 lb cans of ketchup dented. Cans separated to be returned to distributor. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water temperature reaching less than 160F on plate surface. Operator called technician and set up three compartment sink. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris/grease underneath reach in coolers, underneath fryers at cook line, and underneath equipment in kitchen.

Basic - Floor tiles missing and/or in disrepair. Cook line.

Basic - Floors not maintained smooth and durable. Walk in cooler floor.

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

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on importance of proper sanitizing concentration. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse celery. Educated operator. Operator educated employee. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Women's restroom. Corrected On-Site

Intermediate - No test kit provided for hot water sanitizer when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath shelving and cooking equipment in kitchen, dishwasher area, dry storage, and back food prep area. Observed buildup of grease on floor underneath fryers at cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms near office.

Basic - Nonfood-contact surface soiled with grease, food debris on shelving underneath food prep tables at cook line and in back food prep area. Observed buildup of grease on hood at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

Intermediate - No test kit provided when using hot water sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash in women's restroom near game area reaching 90°F (waited 3 minutes).

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms near pool/game area.

Basic - Working containers of food removed from original container not identified by common name. Sugar container at beverage/wait station. Corrected On-Site