Jerry's Tiki Hut at Waterside Grill

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for Parmesan cheese. Observed a wooden bowl with no handle used as a scoop for cooked rice. The operator removed the scoops. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable on the cook line. **Repeat Violation** **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in coolers. **Warning**

Basic - Food stored on floor. Observed bread crumbs, fish fry breading, saltine crackers, and tortillas stored on the floor in the outside storage shed. The operator properly stored the above foods. **Corrected On-Site** **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled glass rack near the ice machine. The operator removed the scoop for cleaning. **Corrected On-Site** **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment at the reach in cooler on the cook line. The operator properly stored the knives. **Corrected On-Site** **Warning**

Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site** **Warning**

Basic - Outside walk in cooler door has a gap at the threshold that opens to the outside. **Warning**

Basic - Plumbing system in disrepair. Observed plastic buckets inside the handwashing sink to catch water from going into the drain. **Warning**

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw and cooked foods packaged using the reduced oxygen method not properly date/time marked. Educated the operator on proper reduced oxygen dating. **Corrective Action Taken** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. The operator placed the wet cloth in the solution. **Corrected On-Site** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods. **Corrected On-Site** **Warning**

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. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods. **Corrected On-Site** **Warning**

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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitation. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked crawfish in the reach in cooler at the end of the cook line. Observed raw cod stored over packaged macaroni and cheese in the reach in cooler at the end of the cook line. The operator properly stored the raw foods. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (51F - Cold Holding); raw beef (50F - Cold Holding); raw pork (50F - Cold Holding); cooked corned beef (52F); cooked ham (52F - Cold Holding); cooked roast beef (53F - Cold Holding); cooked turkey (51F - Cold Holding); coleslaw (52F - Cold Holding); raw tuna (51F - Cold Holding); raw salmon (51F); raw crab (52F - Cold Holding); sour cream (52F - Cold Holding); heavy whipping cream (53F - Cold Holding); cheese (53F - Cold Holding); raw conch fritters (53F - Cold Holding); chili (52F - Cold Holding); clam chowder (52F - Cold Holding) in the walk in cooler. The operator stated the cold holding unit was at the proper temperature approximately 2 hours prior to the inspection. The ambient temperature of the cooler was 49F at 13:00. Observed cooked potatoes (54F - Cooling); cheese (52F - Cold Holding); cooked ham (59F - Cold Holding); cooked turkey (59F - Cold Holding) in the stand-up glass door cooler at the entrance to the kitchen. The operator was unable to determine the length the potentially hazardous foods had been out of temperature. The operator discarded the above foods. Observed ambient temperature at 44F at 14:35 **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded limes and napkin in the handwashing ink behind the bar. **Repeat Violation** **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**