LODGE AT PONTE VEDRA OASIS SNACK BAR

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratching head with bare hand then put on gloves and began to handle clean utensils and equipment without washing hands before putting on gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottle in bottom section of reach in cooler next to cook line, tuna moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro cream (47F - Cold Holding) in squeeze bottle sitting out fill line of container in top section of reach in cooler on make line that has the cover removed, per employee lid was removed less than 1 hour prior, cream moved to bottom of reach in cooler. Corrective Action Taken

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. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large amount of surface rust on equipment at outside bar area.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Package of shredded chicken made on 7/1, then frozen,and thawed out on 7/6, in reach in cooler in storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, sanitizer bucket empty, bucket replaced and machine ran multiple times and retested at 100ppm. Corrected On-Site Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes and pans ran through dish machine that was not sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottles in reach in cooler next to cook line, tuna removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin at outside bar area.

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. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee on cook line preparing food, employee corrected during inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Ware washing taken upstairs to main kitchen Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings , made 2/18, in reach in cooler . Per Person In Charge item was cooked , cooled and frozen, and removed from cooler yesterday. No tracking of item available.

Basic - Ceiling tile missing. Missing ceiling tiles above prep area in kitchen.

Basic - Floor soiled/has accumulation of debris. Soiled floors under and behind prep line equipment.

Basic - Food stored on floor. Container of oil on floor. Kitchen. Moved by manager. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water on floor in base of reach in coolers. Kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (47F - Cold Holding); cut watermelon (45F - Cold Holding) in reach in cooler at end of cook line in kitchen, per employee items where taken n and out of cooler to check inventory for less then 1 hour. Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non-continuously cooks chicken breasts, but does not have any written procedures for them.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, employee corrected during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames and gaskets on reach in coolers on cook line.

Basic - Single-service articles improperly stored. Several boxes of to go containers and napkins on floor in storage area in parking garage, manager corrected during inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the main kitchen line at the pass through window.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken wings in the prep area reach in cooler thawed from frozen with no date marking for the time pulled from the reach in freezer.

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. At time of inspection, seven employees with expired food handler training from February of 2023.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, raw frozen shrimp on a tray stored over bags of frozen ready to eat chicken tenders. Operator rearranged the freezer storage levels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the main kitchen line, employee personal phone stored on bag of tortilla wraps, operator relocated the employee phone to the proper storage location. On the storage shelf opposite the dish machine, employee apron stored hanging over clean containers. Operator removed the apron to the correct storage location.Corrected On-Site Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean plastic containers stacked while wet. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. On can storage rack at end of prep line by elevator, one can of mandarin oranges with a dent on the seal. Operator voluntarily discarded. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler on main cook line next to flat top grill, roasted potatoes tightly sealed in metal container with cling wrap. Potatoes at 58F two hours into cooling process, operator uncovered the potatoes and replaced into walk in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen area, ceiling vents have accumulation of spots of mold like substance, dust around vents.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelves in dishwashing area, clean containers stacked while wet.

High Priority - Toxic substance/chemical improperly stored. Sanitizer/chemical spray bottle over single service gloves. Moved by manager Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Broken cove molding by Dish machine area/dry goods. Per Person In Charge Work in progress.

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen corner.

Basic - Hole in or other damage to wall. Hole in wall by Dish machine area/dry goods Per Person In Charge Work in progress.

Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers not inverted by prep line held. Moved by manager Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipe/s on counter on kitchen. Moved by manager. Corrected On-Site