OCEANS 13 SPORTS BAR & GRILL

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. Dishwasher (Chlorine 00ppm), after several attempts. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (130F - Hot Holding), per operator food hot held less than two hours, employee reheated on stove to 169F Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bar area, broken faucet., plumber arrived during inspection and fixed faucet Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing doors. Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 Water damage tiles in storage area. Repeat Violation Warning

Basic - Equipment in poor repair. 1)Under prep table shelf-storage of pans and pots, 2) under prep table- storage of dry goods foods. Both located in rear kitchen area. substantial building up of rust. Warning

Basic - Stored food not covered. Conner of plantains, chips and sugar, in cook line , employee covered all containers Corrected On-Site Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink in bar area Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Inside yellow bucket. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in Everest refrigerator in dry storage room. Operator inverted Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Cookline 4 drawer cooler; deli meat (50F cold holding ); hot dogs (46F cold holding ); raw fish (47F cold holding ); raw beef burger (48F cold holding ) foods held less than 4 hours ago in unit. Operator placed on ice to quick chill. Foods not prepared or portioned today . 2. Butter 88f ambient temperature at front counter, held less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled debris. Soda boxes on shelf in ware washing room. Warning

Intermediate - No chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided Corrected On-Site Repeat Violation Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room In dry storage area Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some soiled ceiling tiles in dry storage Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 0ppm. Operator changed solution. Chlorine reads 100 ppm Warning

Basic - Food stored on floor. 1. Cooking oil in dry storage room , operator elevated 2. Case of Potatoes in dry storage room . Operator elevated Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Bug zapper installed over of soda boxes in ware washing area. Operator unplugged zapper Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood filters in cookline Warning

Basic - Stored food not covered. Flour in dry storage area no lid. Operator covered Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. She led rusted in walk in cooler Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in dry storage room Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Cooking oil on cookline not labeled. Operator labeled. Corrected On-Site Warning

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. Observed 0ppm. No three compartment sink in establishment. Establishment does not have any other means of sanitizing equipment.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook using bare hands to plate quesadillas.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 flying insects flying around and landing on wall and plastic containers in dish washing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored on top of chocolate chip cookie in reach in freezer. Employee removed and stored appropriately.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scoops stored handwashing sink in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit used to check chlorine sanitizer solution.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked wing prepared more than 24 hours prior to inspection not date marked. Per operator item was prepared approximately 3:00 pm the day prior to inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing bleach solution in dish washing area. Repeat Violation

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 handle not stored above sugar in dry storage area. Employee removed and stored appropriately. Corrected On-Site

Basic - Stored food not covered. Observed wings and lettuce stored uncovered in low boy cooler at salad station.

High Priority - Dented/rusted cans present. See stop sale. One can black beans in shelf in store room has creased side. Manager discarded can. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Manager dried hands on pants before putting on gloves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves in kitchen without washing hands at kitchen sink. Employee washed hands and put on new gloves. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager quickly washed hands for less than 10 seconds.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen fliptop lower cooler container of raw shrimp above containers of cooked pasta. Employee inverted items to properly separate. 2) In Everest reach in cooler in prep area, container with raw packaged pork and wrapped raw pork belly beside block sliced cheese and wrapped deli meats.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In 4 Drawer unit in kitchen, raw burgers (47F - Cold Holding); raw mahi (46F - Cold Holding); raw tuna (46F - Cold Holding). Per manager in unit 2 hrs. All items removed to reach in in back prep area. 2) Above fliptop unit in kitchen, butter (74F - Cold Holding). Per manager out of cooler less than 1 hour. Recommended using Time as Public Health Control and time mark for 4 hrs added. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. On flattop black beans 91F @ 12:45pm (reheating 45 minutes ) to 101F @ 1:50pm. First reheat from opened can. Employee moved container to hotter part of griddle to rapid continue reheating. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by bar hand sink.

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

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles unknown substance hanging on shelf by dish machine. Employee labeled bottles. Corrected On-Site

Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank at bar not secured.

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. Thawed mahi portions still in reduced oxygen packaging in lowboy drawers under grill. Reviewed proper thawing procedures with manager and employees. Employee began to slit packaging. Corrective Action Taken

Basic - Food stored on floor. Containers of fryer oil on floor going into back prep area. Manager placed on rack. Corrected On-Site

Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink blocked by cleaning/ maintenance equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen and in hallway has food debris in interior. Manager cleaned unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink missing hand wash sign.

Basic - Stored food not covered. Potato chips in buckets in kitchen.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In reach in freezer, shaved philly steak meat (41F - Cold Holding); raw pork (40F - Cold Holding). Freezer temperature not dropping. Employee moved items to other reach in freezers. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar in store room not labeled. Employee labeled. Corrected On-Site

High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 Door Lowboy: raw mahi, raw tuna, raw, burger patties, raw beef, hot dogs, raw chicken all items Cold Holding at 3:15pm 52-60°F. Per operator, 1 hour. Observed ambient temperature of unit at 62°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator transferred items to alternate cooler to quick chill. Corrective action taken. 2.) Observed beer batter (80°F - Cold Holding) at 3:18pm. Per operator, 2 hours. Operator placed on ice to quick chill. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings (45-46°F - Cooling)at 3:42pm. Per operator, made Tuesday. Observed wings stored in deep containers. Educated operator on cooling techniques and provided cooling guide. See Stop Sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed wrapped raw steak stored next to wrapped hot dogs in lowboy drawer. Operator removed and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings (45-46°F - Cooling)at 3:42pm. Per operator, made Tuesday. Observed wings stored in deep containers. Educated operator on cooling techniques and provided cooling guide. Warning

Intermediate - 1.) No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink- next to cook line. Operator replenished. Corrected on site. 2.) Observed no paper towels at hand sink near dish washing area. Operator replenished. Corrected on site. 3.) Observed No handwashing sign provided at a hand sink used by food employees. Observed at first unisex bathroom in hallway. Printed and emailed sign for operator to post. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired in April 2021.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of. Observed spray bottle of glass cleaner not labeled in dish washing area. Operator labeled. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at bar hand sink at 81°F. Observed hot water handle not functioning. Operator stated work order in for repairs. Corrective Action Taken Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed several small carbon tanks not secured in back storage area near walk in cooler. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone, bottle of liquid bandage and beverage on flip top counter. Operator removed and went to store properly. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters. Warning