Matchbox Sawgrass Mills

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee handled raw beef- then changed their gloves and started plating food for order without washing their hands- educated operator employee washed hands. **Corrective Action Taken**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0ppm)

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 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. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. At flip top cooler at cookline - ground beef 60F cold holding- food not prepared or portioned today- food sitting above cooler in sheet pan - food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. At flip top cooler - cooked pasta 70F cold holding- food not prepared or portioned today- food left out on counter for 1.5 hours - operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler- Milk 67F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 1 hour- operator moved to reach in cooler or quick chill. At cookline expo counter- garlic herb butter 61F cold holding, butter 61F cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours- operator placed on time mark for remaining time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. **Repeat Violation**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline prep counter -raw shell eggs 71F cold holding,- food not prepared or portioned today- food sitting out on counter- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. **Corrected On-Site**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter server grabbed dirty dishes- then proceeded to handle clean plates without washing their hands - educated operator - employee washed hands properly. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At talk reach in cooler in downstairs storage prep area- raw ground beef stored over sliced bread - operator removed and stored properly. At reach in cooler at cookline raw tuna stored over cut cabbage- educated operator - employee removed and stored properly. **Corrected On-Site**

High Priority - Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter. Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dihshwshint station- employee touched their face then proceeded to handle clean plates without washing their hands- educated operator - employee washed hands. **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At upstairs prep area- chicken wings 70-71F @2:00 to 70-71F at 3:15 cooling since 1:30 - food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in cooler to quick chill. **Corrective Action Taken**

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline in use avocados - with sticker still attached. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwashing area- wet nesting stacked plastic containers.

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

Certified Food Manager Identification

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Hot and Cold Holding Temperatures

Adequate Handwashing Facilities Supplied and Accessible

Hands Clean and Properly Washed

Personal Cleanliness

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to check chlorine concentration at dishwasher. **Warning** - From follow-up inspection 2024-11-06: Operator ordered chlorine test strips. **Time Extended** **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in walk-in cooler; ranch dressing (47F - Cold Holding); garlic butter (47F - Cold Holding); lobster bisque (45F - Cold Holding); wings (43-45F - Cold Holding); meat balls (45F - Cold Holding). Per operator, items have been out of temperature for approximately 1hour 30mins. Items placed in other cooler to cool down. -Observed at wait station; crab soup (53F - Cold Holding); honey butter (52F - Cold Holding); crab (62F - Cold Holding); Garlic butter (53F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 1 hour 30 mins. Items placed in cooler to cool down. **Corrective Action Taken** **Warning**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Blue Cheese opened 11/03/24am not date marked. PIC date marked. **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed slicer at pizza station soiled with food debris. - Observed can opener with an accumulation of old food debris. **Warning**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to check chlorine concentration at dishwasher. **Warning**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects on trap at pizza station. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion flour across from cook line. PIC removed cup. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table in bar area. PIC removed and stored appropriately. **Corrected On-Site** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm at bar. Corrected to 100.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored next to ready to eat crab cake. Operator removed and stored appropriately. **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 5/8/24. See stop sale. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 5/8/24. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (42-47F - Cold Holding); lettuce greens (45F - Cold Holding). Item was out of temperature for approximately 1.5 hours. Per operator, item was not prepared or portioned today. Operator voluntarily discarded. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: Five flying insects flying around pizza station Two flying insects landing on wall in pizza station One flying insect flying around wait station **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to cooking oil tank. Operator replaced paper towel. **Warning**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour. Operator removed scoop from floor. **Corrected On-Site** **Warning**

Basic - Standing water in floor drain/floor drain draining very slowly. Observed hand wash sink in kitchen next to cooking oil tank draining slowly. **Warning**

Basic - Standing water in bottom of reach-in-cooler. Observed across from cook line. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use utensils in standing water at 91F. Operator discarded water. Second reading 171F. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale. **Repeat Violation**

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 Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed blanch asparagus stored next to raw crab cake. Employee removed and stored appropriately. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - 3 flying insects flying around pizza station - 1 landing on flip top cooler cover - 3 landing on pizza station counter - 1 flying insect landing on plate. Employee removed plate from line to be washed and sanitized. - 2 flying insect flying around kitchen area - 5 flying insects landing on storage shelf upstairs kitchen **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand wash sink used to hold bag of corn. Employee removed. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle containing sanitizer in bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates on cook line not adequately protected prior to the start of service.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of wiping cloth on prep table next to freezer in production area. Bag removed and wiping cloth placed in soiled laundry bag. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle not stored above flour. Operator removed and stored appropriately. **Corrected On-Site**

Basic - Stored food not covered. Observed ice cream stored uncovered in reach in cooler. Employee covered ice cream. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Pizza station Observed one flying insects flying around and landing on flip top cooler cover. Observed one flying insect landing on metal pan in flip top cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station flip top: Observed seasoned mozzarella (56F - Cold Holding); sausage (48F - Cold Holding) Per operator, items were not prepared or processed today. Items have been in cooler one day prior to inspection. See stop sale. Observed chicken (44-47F - Cold Holding); meat balls (46F - Cold Holding); salmon (48F - Cooling); carving ham (49F - Cooling); pasta (49F - Cold Holding); pasta (47F - Cooling); butter (54F - Cold Holding); Cole slaw (54F - Cold Holding); cooked tomatoes (54F - Cold Holding). Per operator, items were prepared and packed today. Items were placed in cooler and freezer to rapid cool. **Corrective Action Taken** **Repeat Violation**

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. Pizza station flip top: Observed seasoned mozzarella (56F - Cold Holding); sausage (48F - Cold Holding) Per operator, items were not prepared or processed today. Items have been in cooler one day prior to inspection. See stop sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Observed Raw chicken with commercial packaging opened stored over raw fish. Chef removed and stored correctly. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Upstairs kitchen. Shelf next to hand wash sink. Observed glass cleaner not in original packaging unlabeled.

Basic - Food stored on floor. Soda dispensing unit store room. Observed a case of soda stored on floor in soda storage area. Manager removed. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Downstairs kitchen Observed in use utensil handles in food storage bins containing flour. Manager removed and stored appropriately. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed in use utensil stored in standing water at 86F. Manager placed water to be reheated. **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. Low boy cooler below grill. Observed thawed salmon not removed from RO packages. Employee removed salmon from packaging. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Non-Food Contact Surfaces Clean

Hands Clean and Properly Washed

Proper Hot and Cold Holding Temperatures

Wiping Cloths Properly Used and Stored