Great Outdoors Restaurant

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on dessert reach in cooler. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Cups inside noodles on cooks line, bread crumbs and sugar in dry storage, and Parmesan cheese in walk in cooler.

Basic - Cloth used as a food-contact surface. Linen towel directly on top of sugared pears in walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack in warewashing area.

Basic - Food stored on floor. Jug of oil on floor in dry storage. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink outside at the end of dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cooks line the gasket is soiled. Hood filters above grill. Fan soiled sitting on top shelf of cooks line. The backsplash of soda nozzles on soda machine outside in wait station. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Brown Togo boxes on the top of cooks line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside the walk in cooler the raw meat rack.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F - Cold Holding); fish (54F - Cold Holding); chicken (55F - Cold Holding); conch fritter mix (51F - Cold Holding); coleslaw (52F - Cold Holding); egg wash (62F - Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F - Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F - Cold Holding); chicken (47F - Cold Holding) bluecheese (47F - Cold Holding); rice (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); sliced cheese (52F - Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F - Cold Holding); pizza sauce (46F - Cold Holding); tomatoes mix (44,45F - Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F - Cold Holding); blue cheese (49F - Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-22: By fryers: fish 38, coleslaw 47cooling 1 hour, egg wash 39. Low boy: chicken 40, beef 39, rice 41. Counter: pico 37, tomato 41. Desert cooler: pizza sauce 42, salsa 50, tuna 47. Counter: ranch 44, blue cheese 54 cooling 1 hour. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F - Cold Holding); fish (54F - Cold Holding); chicken (55F - Cold Holding); conch fritter mix (51F - Cold Holding); coleslaw (52F - Cold Holding); egg wash (62F - Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F - Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F - Cold Holding); chicken (47F - Cold Holding) bluecheese (47F - Cold Holding); rice (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); sliced cheese (52F - Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F - Cold Holding); pizza sauce (46F - Cold Holding); tomatoes mix (44,45F - Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F - Cold Holding); blue cheese (49F - Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen sun shining through the bottom.

Basic - Food stored on floor. Club soda bottles on floor behind bar inside, employee placed on shelf. **Corrected On-Site** **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. 1 pair on handle next to fryers, operator moved tongs. **Corrected On-Site**

Basic - Insect control device installed over food preparation area. Over coffee mugs and coffee filters. One over large mixer. **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall holding ice buckets near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Varies reach in coolers and reach in freezer gaskets soiled on cooks line. Soda machine backsplash soiled. **Repeat Violation**

Basic - Open dumpster lid. Dumpster lid broken off leaning against fence.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchens cook line. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on shelf above mayo next to wine in storage closet. Speaker and phone on shelf above prep area. **Repeat Violation**

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks on clean dish rack and cooks line. **Repeat Violation**

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. 0ppm, operator called technician to come fix dish machine. Three compartment sink was already set up.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tuna being sliced and plated on cutting board that onions are being cut on and where other salads are being plated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); ranch (48F - Cold Holding) ice ice bin on front server alley, the bottom of containers were at 41 but the top portions were above 41. Operator added more ice and water to help surround the whole container. fish (48F - Cold Holding); cheese (47F - Cold Holding); cooked onions (48F - Cold Holding); cheese (60F - Cold Holding) cooling mushrooms stored in drawer next to other food items affecting the cooler temperature. Operator placed bags of ice on food items. salmon dip (66F - Cold Holding); tomatoes (64F - Cold Holding); mozzarella (48F - Cold Holding) inside salad making cooler, the hinge lid not properly on/closed on unit during busy lunch rush. Operator placed ice pans inside cooler to help with the ambient temperature. ranch (71F - Cold Holding) containing buttermilk, inside squeeze bottle not in cooler or ice, operator placed bottle in ice bath. Retemps were taken and most items had dropped 1 or 2 degrees. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bins outside at bar and server station. Stained cutting boards on cooks line. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Manager filled pitcher up with water to add to ice bath for condiments.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at outside bar on liquor rack unlabeled. **Repeat Violation**

Basic - Cardboard used to line nonfood-contact shelves. In dry storage under seasonings the cardboard has become soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area. Wall soiled at dish machine area. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler across from oven. Operator placed in pocket. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. 1 dough cutter/scraper the handle is melted and warped. 1 plastic sixth pan melted and warped. Multiple cutting boards with deep cut marks on clean dish rack and cooks line. Reach in cooler on cooks line by fryers the bottom doors are falling off of unit. Shelf in walk in cooler rust has pitted the surface outside of walk in freezer door. Ice building up on freezer line inside the walk in cooler. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Under inside ice machine and in surrounding room. Under Handwash sink in the corner of cooks line across from dessert cooler.

Basic - Food stored on floor. Bucket of ginger on floor in walk in cooler, operator placed on shelf. **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle directly in contact with rice in reach in cooler drawers on cooks line. Operator moved spoon. **Corrected On-Site** **Repeat Violation**

Basic - Insect control device installed over food preparation area. One installed over large mixer at prep area. One installed over tea machine and coffee cups on server alley.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drink machine inside kitchen the soda nozzle backsplash is soiled. Reach in freezer gasket soiled on cooks line. **Repeat Violation**

Basic - Old food stuck to clean dishware/utensils. On cutting boards on clean dish rack by prep area. Dish washer employee started rewashing boards. **Corrective Action Taken**

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes outside in server station and on cooks line top shelf with the food contact surface facing up. **Repeat Violation**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Flatbreads on cooks line, inspector asked questions about it and employee touched item with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hand wash sink on cooks line: scallops (45F - Cold Holding); chicken (49F - Cold Holding); chicken (45F - Cold Holding); chicken (50F - Cold Holding) employees placed chill sticks in cooler. Retemped chicken 39, scallops 35, chicken 45, chicken 50. Reach in cooler drawers under grill next to fryers: hamburger (46F - Cold Holding); onions (44F - Cold Holding); rice (51F - Cold Holding); mushrooms (49F - Cold Holding); fish (47F - Cold Holding) employees placed ice in cooler. Retemped at: hamburger 43, mushrooms 45, rice 49, fish 42, onions 38. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line with black stain marks. Inside of the ice machine outside.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in prep area blocked by trash can, sink behind outside bar with strainer used as a dump sink.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer inside not labeled behind inside bar. Operator labeled. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf on cooks line above bin of food on ice. Employee discarded. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf on cooks line above bin of food on ice, employee moved phone. **Corrected On-Site**

Basic - Equipment in poor repair. 1 Lid on triple bulk container that is cracked. Cutting boards on cooks line with deep score marks.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between 2 reach in coolers on cooks line, employee moved knife. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. At the grill, employee placed rings in hot water on grill. **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice in reach in cooler drawer on cooks line with the spoon handle directly in food item. Employee moved spoon. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Busser sink outside. Operator placed sign at sink. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill and fryers. Multiple reach in coolers on cooks line with the gaskets soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Togo brown boxes on cooks line with the food contact surfaces facing up.

Basic - Stored food not covered. Sesame seeds in dry storage room. Operator covered. **Corrected On-Site** **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. At both bar sinks.