Lago Mar C C Dining Room Degrades its Sanitary Rating

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

Basic - Single-service articles not stored inverted or protected from contamination, in waitstaff area.

Basic - Soil residue build-up on nonfood-contact surface, on cabinets in waitstaff area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, in bar area.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, in waitstaff area.

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

Basic - Coffee filters not stored in a protected manner to prevent contamination, in dry storage area.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris, in dry storage area.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, rice.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, beef and fish on prep table.

Basic - Soiled reach-in cooler gaskets.

Basic - Toilet leaking in employee restroom.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area.

Basic - Objectionable odor in establishment, by freezer.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw eggs stored over potatoes in reach in cooler. **Corrected On-Site**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, ware washer, does not know about testing dishes.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, bag of carrots.

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on coffee maker.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, panko bread crumbs.

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, 0 ppm.

High Priority - Raw animal foods not properly separated from each other in holding unit, raw beef stored over meatloaf. **Corrected On-Site**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Bowl or other container with no handle used to dispense food, to scoop panko bread crumbs,

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in dry storage.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Waste line missing at soda gun holster, at bar.

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.

Basic - Open dumpster lid.

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Equipment in poor repair, reach in cooler under grill, and flip top cooler. **Warning**

Basic - Hood soiled with accumulated grease.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.

Basic - No copy of latest inspection report available.

High Priority - Basic - Observed 2 Dead roaches on premises, in kitchen. Operator cleaned up roaches.

Basic - Open dumpster lid.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish, beef in reach in cooler under grill in kitchen, see temperature log. **Warning**

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

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

No Violations Were Observed

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.shredded pork- guacamole **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**

Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.- stop sale **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. guacamole 53? f- unable to determine the time of preparation - stop sale- Shredded pork 56? f- in plate chiller reach in cooler - stop sae **Warning**

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. **Corrected On-Site** **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Repeat Violation** **Warning**

Basic - Food stored on floor. Walk in freezer **Warning**

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

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. **Corrected On-Site** **Warning**

Basic - Nonfood-grade paper used in direct contact with food. **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site** **Warning**

Basic - Toilet leaking. Employees restroom **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**

High Priority - Live, small flying insects in food preparation area. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Wall soiled with accumulated black debris in dry storage area. **Warning**

Basic - Floor soiled/has accumulation of debris. Dry storage area - **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. moved items to reach in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station cooler. will recheck next visit have ample coolers

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breakfast buffet station

Critical - Observed food stored on floor. sausage walk in freezer Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. scoop no handle used as scooper inside flour Corrected On Site.

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator to use 3 compartment sink until machine is able to maintain proper sanitizer level Repeat Violation.

Critical - Observed encrusted material on can opener.

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated dust. hood filters

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. iced down operator stated busy lunch Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. cooler holding beef, cheese, turkey

Critical - No conspicuously located thermometer in holding unit. cookline cooler and dessert cooler

Observed cutting board grooved/pitted and no longer cleanable.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator to use 3 compartment sink until machine is able to maintain proper sanitizer level

Observed clean utensils/equipment stored in dirty drawers, containers Repeat Violation.

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

Critical - Hand wash sink lacking proper hand drying provisions. mens restroom

Observed attached equipment soiled with accumulated grease. hood filters Repeat Violation.

Observed attached equipment soiled with accumulated dust. fan guard

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach-icooler on cookline at 60 degrees ambient air temperature. This violation must be corrected by : 06/04/2011. cooler maint person looking at coolers

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. server station.

Violation: 37-10-1Observed attached equipment soiled heavy with accumulated grease. hoodfilters.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses at 54 degrees, cooked eggs at 52 degrees , cooked chicken at 54 degrees , tunasalad at 56 degrees, ham at 56 degrees all in true reach-in cooler on cookline. all item were placed in this unit at beginning of lunch service at 10:45 am and were time marked immediately during inspection with 4 hour limit and must be discarded within remaining timelimit before 2:45 pm. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach-icooler on cookline at 60 degrees ambient air temperature. This violation must be corrected by : 06/04/2011.

Critical - Observed cloth used as a food-contact surface. on top of salads, vegetables.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bartender. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. throughout kitchen. Corrected On Site.

Observed ice scoop with handle in contact with ice. bith bars.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine. bar.

Observed clean utensils/equipment stored in dirty drawers/containers.

Critical - Bathroom not enclosed with self-closing doors. ladies employee bathroom .

Critical - No handwashing sign provided at a handsink used by food employees. server station.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled heavy with accumulated grease. hoodfilters.

Carbon dioxide/helium tanks not adequately secured.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.

Critical - Observed food stored on floor.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

No Violations Were Observed

Critical - Observed flies bydumpster area.

Observed garbage on the ground and/or pad around dumpster.

Observed open dumpster lid.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.side door.