La Siesta Resort Wild And Lime

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top unit holding Cuban subs

Basic – Ice buildup in reach-in freezer.

Basic – In-use ice scoop stored on soiled surface between uses.

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

Basic – No handwashing sign provided at a hand sink used by food employees. No hand wash instructions posted.at pool bar

Basic – Nonfood-contact surface , nFlip top cooler gaskets soiled with grease, food debris, dirt, slime or dust.

Basic – Standing water in bottom of reach-in-cooler.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cuban subs (47-50*F – Cold Holding); cheese (49*F – Cold Holding)

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cuban subs (47-50*F – Cold Holding); cheese (49*F – Cold Holding)

High Priority – Toxic substance/chemical improperly stored on triple sink drain board

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food-contact surface n, can opener blade, cutting board soiled with food debris, mold-like substance or slime.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at pool bar and kitchen

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. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – No soap provided at handwash sink.