TARPON LODGE & RESTAURANT Inspection – September 5, 2023

High Priority 2

#5High Priority22-41-4

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 set up 3 compartment sink. **Corrective Action Taken**

Corrective Action Taken

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F – Cold Holding); raw mahi (47F – Cold Holding); raw pork (49F – Cold Holding) in stand reach-in cooler in kitchen. The chef is placing ice on all products. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate11-26-1

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. Emailed Food and Beverage Manager DBPR Form HR 5030-103. The manager is going to print out for all personnel to read, sign and maintain in file. **Corrective Action Taken**

Corrective Action Taken

Basic 4

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic14-74-7

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. Observed ambient temperature 48F in stand up reach-in cooler in back of kitchen.

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#4Basic21-04-4

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

Florida Food Watch