CAPTAIN'S TABLE FISH HOUSE RESTAURANT

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

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line. Warning

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. Yellowfin tuna.

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

Basic - In-use tongs stored on equipment door handle between uses. Hanging on the Stove door of the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed yellow fine tuna and beef thawing at room temperature in the back prep area.

Basic - Trash receptacles not provided where needed in establishment, at some of the employees hand sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cups in the waitress station.

Basic - Food stored on floor.cooking oil on the floor the the dry storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on stove 112F, per employee butter pulled from heat approximately 2 hours prior. Returned to heat during inspection. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on server 4 door cooler soiled. Employee cleaned at time of inspection. Corrected On-Site

Basic - Clean linens stored in improper location. Stored in women's bathroom closet.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in cornmeal. Removed at time of inspection. Corrected On-Site

Basic - No waste receptacle installed at handwash sinks provided with disposable towels. In dish pit, on cook line, and in prep area. Trash cans provided at time of inspection. Corrected On-Site

Basic - Sanitizing solution not maintained clean. Debris in sanitizer solution, observed employee using solution to sanitize dishes. Employee made new solution. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server table: iced butter 50F, sour cream 50F, less than 1 hour. Some contents placed in cooler, more ice water added to setup for better cooling. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test kit for dish machine.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. she crab soup 51F cooling from previous night per employee. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. She crab soup 51F cooling from previous night per employee. See stop sale

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oyster debris from previous night on oyster shucking glove and oyster shucking knives.

Basic - Food stored on floor. Observed cut potatoes stored on floor in walk in cooler.

Basic - Insect control device installed over food preparation area. Observed bug zapper located on wall above prep table. Owner took bug zapper down and will move to different wall. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour and breading in large white cans with no label.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer tested at 0 ppm. Employee added sanitizer to water, retested at 300 ppm quaternary. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob stripped at grill station hand wash sink. Operator repaired at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks on tops shelves in fry station reach cooler and freezer. Employee removed drinks at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near dish washer.

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. Observed 2 cooks, and 4 servers/bartenders hired over 60 days, no proof of food handler training.

Basic - Clean silverware not inverted. Near dish pit. Inverted at time of inspection. Corrected On-Site

Basic - Stored food not covered. Ice trays in walk-in freezer. Wrapped at time of inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.