GARY'S OYSTER SHACK

Intermediate - Handwash sink used for purposes other than handwashing. Observed on the cook line employee hand sink has a spray bottle and cleaning pads inside the sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Working containers of food removed from original container not identified by common name. Season control by the ice machine not identified.

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. Left a copy. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

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,grouper,crab claws.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and the mop sink area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board and can opener blade. Repeat Violation

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. Grouper,tuna walk in cooler.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license for 74 seat, observed 60 added seats in smokehouse total 134 seats for the establishment.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pie slices date mark for 9-21-24. Manager trash items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Employee clean the can opener blade. Corrected On-Site

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps,over the pickup line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink.

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance,over the three compartment sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair gaskets on the reach in cooler on the cook line underneath the grill.

Basic - No handwashing sign provided at a hand sink used by food employees cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime on the drainage racks.

Basic - Working containers of food removed from original container not identified by common name. Flour and cornmeal not identified by common name on the cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - Spray bottle containing toxic substance not labeled. Top of the dish machine.

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. Observed ROP fish being thawed still in closed in the ROP bag.

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink l

Intermediate - Spray bottle containing toxic substance not labeled.

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.

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.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Shelf buildup with flour on the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Observed post mix on floor next to drink station. Repeat Violation

Basic - Water leaking from faucet, cook line prep sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled, above dish machine.

Basic - Food stored on floor. Observed a bag of potatoes setting on walk in cooler floor.

Basic - Ice scoop handle in contact with ice, inside the ice machine, Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled mold-like substance, can opener. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Ice scoop handle in contact with ice, inside the ice bin in waitress station.

Basic - Self-closing device on bathroom door for both restrooms.