LODGE AT PONTE VEDRA BEACH RESTAURANT SEAVIEW

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over heavy cream in bottom of reach in cooler at end of make line. Raw shell eggs over heavy cream in standing reach in cooler in corner of prep area. Box of raw bacon stored over pineapples on sipped rack in walk in cooler. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pizza sauce dated 1/6 in walk in cooler that was made onsite.

High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored over small prep table with cutting board at end of make line, bottle moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.

Basic - Floor soiled/has accumulation of debris. Under equipment on make line has a build up of food debris.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-18: Milk 46F,47F in reach in cooler in server area, per employees cooler has been consistently open for only a few hours. Cooked potatoes, sliced cheese, shell eggs, cut lettuce all above 41F in reach in cooler at end of main cook line closest to walk in cooler, per employee top of cooler has been left off for several hours and doors consistently open for several hours. Buttermilk 47F,sliced cheese 48F in standing reach in cooler at end of secondary cook line, both cooling after less then 30 minutes. Admin Complaint - From follow-up inspection 2025-07-23: Milk in reach in cooler in server area at 45F, per employee door has been consistently open, employee moved bottle water away from fan to increase air flow to rest of cooler. Sliced cheese in overfilled container in top of reach in cooler on cook line, cheese moved to bottom of cooler. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chick peas date marked 2/20 in walk in cooler.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date of use.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Letter of aquaculture for the salmon offered undercooked only outlines parasite destruction and aquaculture parameters, but does not say any of those processes are actually done, operate obtained a new letter of aquaculture stating the actual aquaculture process is taking place for their salmon. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored with to go containers in server area inside kitchen, bottle removed. Bottle of hand sanitizer sorted with single service items at host's stand in dining area, bottle removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked/broken plastic cover on rack in prep area that clean plates and equipment are stored on.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area near warehouse washing area,manager corrected during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup stored inside proofing rack with various other cooking utensils, cup removed. Corrected On-Site

Basic - Hole in or other damage to wall. 2 small holes in wall in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area around nozzles.

Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in the waitstation area stored unsecured. Operator secured the carbon dioxide tank. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean containers stacked while wet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside of the reach in freezer around the compressor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler door gaskets have mold like substance build up.

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in prep sink. Operator had employee cut open packaging and move to refrigeration. Corrected On-Site

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 employee on the main cook line pick up a towel from the floor then proceed to rotate steaks seeing on the grill with no hand wash.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, ziplock bag of frozen raw beef tips stored over plastic containers of ready to eat bisque.

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. Butter containers held on time as public health control stored at the server pass through window missing time marker. Operator placed a time of 1130 on the container. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging for raw animal products and cut vegetables. Inspector provided HAACP template. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. On the floor under the dish machine, yellow chemical spray bottle with no product labeling. Operator had employee label the spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in main kitchen area have mold like substance spots. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Employee relocated the tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave opposite the chefs office has build up of food debris at the base of the microwave. Employee began to clean and sanitize the microwave. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table by the hand wash sink on the prep line. Employee relocated the wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep line, bulk container of flour with no product labeling. Operator had employee label the bulk container. Corrected On-Site Repeat Violation

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At time of inspection establishment is currently hermetically sealing mahi and salmon, not previously frozen or stored frozen. Raw fish vacuum packaged with some air left in bag, spoke with operator about the use of 10k bags and alternative practices for the packaging of fish. Operator will cease using vacuum packaging for raw fish or apply for variance with 10k bags. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At time of inspection, one cracked egg stored on cardboard flat in the walk in cooler. Operator discarded the broken shell egg. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents through kitchen have mold like substance spots/dust build up. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal bag stored over packages of ground coffee. Operator relocated the employee bag to the correct storage location. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, two knives stored inbetween the fix and the prep table, operator relocated the knives to be washed. On the main cook line, tongs stored on the oven door handle, operator relocated the tongs to the proper storage location. Corrected On-Site

Basic - Stored food not covered. In the two door reach in cooler in the prep area, container of sausage gravy stored with out being covered. Operator covered the container with plastic wrap. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, frozen sausage and corn beef in the prep sink thawing without running water. Operator turned on cool running water. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep table, bulk flour container with no product label. Employee labeled the bulk flour container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At server station soda dispenser, Diet Coke nozzle has build up of residue. Employee removed and cleaned the nozzle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen areas, ceiling vents have accumulation of mold like substance spots and rust build up.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dishwashing area opposite of dish machine, clean plates and pitchers stored on shelf not inverted for protection.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf by three compartment sink on prep side of kitchen line, clean containers stacked while wet.

Basic - Hole in or other damage to wall. In employee bathroom, hole in wall above toilet paper dispenser.

Basic - In-use tongs stored on equipment door handle between uses. On main cook line, tongs stored on oven door handle. Operator removed the tongs to proper storage. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep line opposite main kitchen line, wet wiping cloths stored under two in use cutting boards. Operator removed the wiping cloth from both cutting boards. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink closest to walk in cooler, frozen muffin batter thawing in sink without running water. Operator turned water on to thaw product. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked potato soup date marked 8/24. In walk in cooler. Container of prepped crabs date marked 8/24. In walk in cooler. In house made Ranch dressing date marked 8/06. In reach in cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottles next to spice containers on top shelf in kitchen. Moved by manager Corrected On-Site

Intermediate - Sanitizing solution in three-compartment sink Quaternary ammonium about 150 ppm. Person In Charge adjusted supply line. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager. Corrected On-Site