THE SEAWATCH RESTAURANT

High Priority - Dish employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

High Priority - Emoloyee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

High Priority - Prep area - single door beverage air - Raw fish stored over/not properly separated from ready-to-eat cheese balls. Walk in cooler #2 - Raw lobster tail stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - glass door cooler - tub of butter (49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. Corrective Action Taken

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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ

Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator and reviewed.

Basic - Employee Bathroom located inside establishment - opening into kitchen - not completely enclosed with self-closing door.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - containers of crab claws and raw fish.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill - water 91F. Operator increased heat Corrective Action Taken

Basic - Waste line missing at soda gun holster. 1 upstairs bar soda gun.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys stored on spice shelf in prep area, operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area reach in cooler gaskets soiled.

Basic - Soiled dry wiping cloth in use at cookline, operator replaced. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at; Prep area. Repeat Violation

Basic - Water draining onto floor surface from ice machine water filter.

High Priority - Rusted cans present. See stop sale. 5 lyons chocolate hot fudge 7lbs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Upstairs bar soda gun nozzles. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Inservice bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At salad station, raw oysters on half shell stored over ready to eat chicken and sliced tomatoes. Operator reversed. Corrected On-Site

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. Emailed to operator to print out and post. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with cleaning supplies. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At bar, unlabeled spray bottle containing windex. Operator labeled. Corrected On-Site

High Priority - Cook washed hands with no soap. Reviewed proper hand washing procedures and cook properly washed hands. Corrected On-Site

High Priority - Dented cans present. 1. #10 can tomato sauce. See stop sale.

High Priority - Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper handwashing procedures. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used towel to whip face, then proceeded to engage in food preparation. Reviewed proper hand washing procedure and employee washed his hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top: Raw oysters over RTE spinach dip. Walk in cooler - raw beef over ready to eat raspberries and raw beef over ready to eat soup. Operator stored all items properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole beef muscle in walk in cooler. Operator stored all items properly. Corrected On-Site

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. Provided hand out to operator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Whipping cloth hand washing bucket located at hand sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cookline operator replaced. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Next to cookline fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator posted. 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. Prep cook draining excess dressing from coleslaw with bare hands. Reviewed proper procedures with prep cook . Corrective Action Taken

Intermediate - Oyster tags not marked with last date served. Repeat Violation Admin Complaint

Intermediate - Oysters tag removed from original container prior to container being emptied.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Of machine #2.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over shredded lettuce in walk-in cooler ( dairy cooler) Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter (98-125F - Hot Holding); in steam table at cook line; as per operator food cooked earlier and place in steam table to hit hold; steam not trapped in and food uncovered; operator placed back to stove to reheat to 165; food out of temperature for 30 minutes; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Some oyster tags not marked with last date served. Repeat Violation

Basic - Employee beverage container on a food preparation table next to clean plates at cook line; operator removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching chicken in reach in cooler at cook line; Operator removed and stored properly Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-11-19: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Some Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-10-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2021-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets at sauté and prep stations. Warning - From follow-up inspection 2021-10-28: Time Extended