WINDWARD PALMS

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled. Operator labeled fabulously. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled with dust at handwashing sink in front of kitchen .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler #1 ; cheese (54F). Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler #1 ; cheese (54F). Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Steam table ; orange chicken (123-145F - Hot Holding);. Food held in unit less than four hours. Operator reheated to 165F or higher. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near prep sink. Operator provided paper towels. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked green beans date marked 9/10, cooked sweet potatoes date marked 9/11. See stop sale.

Intermediate - No soap provided at handwash sink. Observed at prep line hand wash sink. Operator refilled Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator provided roll Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw ham burger above tuna salad at reach in cooler . Employee properly stored food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 46°, ham 46°, turkey 45°, cut lettuce 45°, cut tomatoes 45° hamburger 45°, hot dogs 45° egg wash 49° in flip top reach in cooler at kitchen. Per chef some food being held less than four hours, some are more than four hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 46°, ham 46°, turkey 45°, cut lettuce 45°, cut tomatoes 45° hamburger 45°, hot dogs 45° egg wash 49° in flip top reach in cooler at kitchen. Per chef some food being held less than four hours, some are more than four hours. Stop sale issue. Chef discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...employee provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....scrambled eggs 48°, cheese 48° , sausages 61° , chicken 47° in flip top reach in cooler being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....scrambled eggs 48°, cheese 48° , sausages 61° , chicken 47° in flip top reach in cooler being held more than 4 hours. Stop sale issue . Employee discarded food. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided....apple in self serve station. Employee wrapped apple. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw bacon above cooked sausages at walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw turkey above raw ham burger at walk in cooler. Employee properly stored food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food contaminated by unsanitized equipment or utensil. From outside Condenser water dripping to drink ice in ice machine .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roast beef 53°, turkey 50°, ham 51°, butter 55°, cheese 50° in flip top reach in cooler at kitchen . Food being held more than four hours.... single serve butter 55° in reach in cooler at server station, not aware how long butter was out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roast beef 53°, turkey 50°, ham 51°, butter 55°, cheese 50° in flip top reach in cooler at kitchen . Food being held more than four hours.... single serve butter 55° in reach in cooler at server station, not aware how long butter was out of temperature. Stop sale issue. Employee discarded food. Corrective Action Taken

Basic - Dead roaches on premises...one dead roach in dry storage room. Dry storage have door . Employee cleaned it up and sanitized the area. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. From outside Condenser water dripping to drink ice in ice machine . Stop sale issue.