CAJUN BOIL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above ready to eat lemons in cook line reach in cooler. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of Wd40 stored on shelf With dry storage items. Operator removed and properly stored Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water of 73F. Operator removed, discarded water, cleaned and sanitized scoop Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator removed to soiled linens area Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Crab cheese rolls stored in direct contact with cardboard box, operator moved to food grade bag Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F-51F - Cold Holding). Shrimp portions stacked above fill line. Operator states items have been in unit for 1 hour. Operator moved portions bad to walk in cooler. Retook temperatures at 42F-47F Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter/bar hand wash sink. Paper towel do dispenser not feeding. Operator put loose roll of paper towels at hand wash sink 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. Cooked mussels in commercially processed reduced oxygen packaging not removed from packaging. Mussels still mostly frozen. Operator removed from packaging. Discussed with operator Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ultimate sauce (52F - Cooling); cooked garlic sauce (51F-54F - Cooling. Sauces date marked 3-12. Per operator sauces were cooked last night and have been cooling overnight in walk in cooler. Not prepared or portioned today. See Stop Sale

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ultimate sauce (52F - Cooling); cooked garlic sauce (51F-54F - Cooling. Sauces date marked 3-12. Per operator sauces were cooked last night and have been cooling overnight in walk in cooler. Not prepared or portioned today. See stop sale.

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. Operator states new training materials on order Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw lobster thawing in standing water. Operator turned on cold running water. Raw alligator thawing at room temperature. Operator moved to reach in cooler. Items temped 41F or below. Corrected On-Site

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 employee cutting lemons for beverages with bare hands. Discussed with operator to. Operator instructed employee to wash hands and put on gloves Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (79F - Hot Holding) being held at room temperature. Per employee potatoes were cooked 3 hours ago, employee reheated 165F Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb next to back door with hose attached

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - Food stored on floor. Cases of butter stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator stored above cut lettuce in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar/front counter hand wash sink blocked by multiple items. Operator made accessible Corrected On-Site

Intermediate - Oyster tags not marked with last date served.