WATERSHED RESTAURANT LLC

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. 0ppm, operator tried priming line but was not successful. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) item sitting at room temp true for 1 hour, spoke to employee above either keeping cooler or placing on time control. feta (45F - Cold Holding); tomatoes (45F - Cold Holding) items in top portion of cooler on cooks line, employee placed items in freezer, retemped below 41F. tomatoes (63F - Cold Holding) item sitting in multiple pans on ice, manager placed in freezer, retemped at 46F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by inside smoker, employee placed backflow on hose Bibb and reattached red hose. Corrected On-Site

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. Cream opened in outside bar reach in cooler, manager unaware of open date, item was discarded. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above cooks line soiled with dust, manager started cleaning area. 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. Salmon fillets in walk in cooler completely thawed still in original packaging, see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in cooler next to cutting board, drinks on shelf above reach in cooler on cooks line, manager moved all drinks to the bottom. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Keg cooler in the outside bar.

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Behind the new built bar outside.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink behind bar with ice inside.

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar. Warning

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. Manager had some employee sign agreement during inspection. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Manager flipped bucket. Corrected On-Site

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. Tuna in walk in cooler still partially frozen not removed from packaging. Employee opened package. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on table above single service cups. Manager moved drinks. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar by tea urns. Manager labeled. Corrected On-Site Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken breasts cooked and placed in save a date to be plated temped at 149-156. Employee placed item back on flat top, retemped at 166-177. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 1 can of marinara dented inside dry storage cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked in the kitchen from dining room and scooped out pork rinds into bowls no hand wash before working with food.

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. Employee adjusted glasses on face then continued portioning broccoli.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (52F - Cold Holding) item in metal container inside ice bin at pass through window, spoke to manager about putting container directly in ice bath. roasted peppers (54F - Cold Holding); tomatoes (51F - Cold Holding); coleslaw (53F - Cold Holding); cheese (52F - Cold Holding) items placed in flip top part of cooler prior to inspection, operator stated he had turned the top part of cooler down due to freezing lettuce, operator turned cooler up and placed ice on items. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Windex spray bottle hanging on soda box hook up shelf. Operator moved chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior back top of ice bin behind bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank next to ice cream machine in back storage area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowl/plates in salad reach in cooler under raw/seared tuna steaks, not all plates/bowls are serving the raw tuna. Ice bucket on top of ice machine with the food contact surface facing upwards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to clean bowls above reach in cooler drawers. Manager disposed of drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Small plastic containers on clean dish rack next to mop sink.

Basic - Equipment in poor repair. Reach in freezer on cooks line gasket on top door is torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door to the outside between beer walk in cooler and walk in freezer.

Basic - Food stored on floor. Bag of flour on floor in dry storage cooler. Operator placed on shelf. 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. Scoops handle directly in sugar bin, operator removed scoop from bin. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden wall attachment holding broom in dry storage room. Wooden door frame to door to extra storage room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Large container on shelf under tea urns, operator labeled as sugar. Corrected On-Site