MR SHRIMP CAJUN KITCHEN

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 - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish cold held at front line at 45F. Per operator items, fish transfer to unit 2 hours prior to the inspection. Operator placed ice pack on fish for quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep station. Operator replenished. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation which no hair restraints. Corrected On-Site

Basic - Food stored on floor. -Observed bag with onions stored on walk in cooler floor. Operator removed and stored properly Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Operator removed Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink in prep station block with garbage container. Operator relocate garbage container. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -Observed 3 food containers with deep cracks. Operator discarded at will. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -Observed in-use tong stored on oven door Corrected On-Site

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/

Basic - Current Hotel and Restaurant license not displayed. Operator retrieved license during inspection. Corrected On-Site

Basic - Employees with no hair restraint while engaging in food preparation. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on oven doors. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer solution at 00 ppm. Operator set up chlorine sanitizer solution to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico cold held at 45°F in flip top cooler. Per operator, item transfer to unit 2 hours prior to the inspection. Operator placed pico on ice bath for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at front line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table. Operator relocate cellular phone Corrected On-Site Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Operator relocate tongs Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed current DBPR License expired on 12/1/2021. Instructed Operator to contact DBPR License to renew license during inspection. Current License renewed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut greens (51-53 F - Cold Holding); pico de Gallo (50 F-Cold Holding) in salad station flip top make table. Operator discarded foods. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -Observed unlabeled spray bottle holding bleach on floor in mop closet. Operator instructed to properly label bottle. Corrective Action Taken

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 stored on shelf holding spices, above food preparation table in kitchen.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2021-11-18: -Observed no proof of employee training documentation at time of Inspection. Admin Complaint

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Observed water leaking from pipe under hand wash sink across from cook line in kitchen. - From follow-up inspection 2021-11-18: Time Extended