LUCKY FISH

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or thermometer provided to measure high temperature dish machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler with deep grooves.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris and rust

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Measuring devise has dead batteries. Supplied test strips to operator Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloths stored on cutting boards.

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, sanitizer buckets stored on floor.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, 19 servings of swordfish still in vacuum packs after thawed. Operator stated thawed overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pooled eggs 51°F. Operator stated held less than one hour. Operator moved to walk in cooler to cool down. Corrective Action Taken

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. In walk in cooler, 19 servings of swordfish still in vacuum packs after thawed. Operator stated thawed overnight. See stop sale

Basic - Time/temperature control for safety food thawed in an improper manner. On prep line, shrimp defrosting in standing water. Operator turned on running water. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 8 pieces of snapper in walk in cooler not removed from package before thawing. Thawed overnight.

Basic - Bowl or other container with no handle used to dispense food. On prep line, soufflé cup used to dispense seasoning. Operator removed 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. 8 pieces of snapper in walk in cooler not removed from package before thawing. Thawed overnight.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On cook line, cooked shrimp (59°F - Cold Holding); cooked chicken (62°F - Cold Holding). Operator stated not cooked or cooled today. Held overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, cooked shrimp (59°F - Cooling ); cooked chicken (62°F - Cooling). Operator stated not cooked or cooled today. Held overnight. See stop sale.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu, Hidden ingredient on menu acme lox and bagel not labeled raw.

Basic - Food stored on floor. In walk in cooler, hamburger box stored on floor. Operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cook line, avocados not washed before use. Avocados still have stickers. Informed operator of correct procedure on proper washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled onions (81°F - Cold Holding); grilled peppers (93°F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; out of temperature for approximately 1.5hrs. Advised operator to use time as a public health control. Operator put items in reach in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm)corrected to 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad stored in hand wash sink next to three compartment sink. Employee removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with unknown substance stored on shelf above three compartment sink. Operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Observed employee coffee stored on food prep table in front of walk in cooler. Employee removed. 2) Observed employee water cup next to clean glasses stored on shelf above three compartment sink. Operator removed. Corrected On-Site

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 top of spice container at prep table in back area of kitchen. Employee removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna cubes thawing in standing water at cook line. Tuna still frozen solid. Reviewed proper thawing methods with operator. Employee put tuna in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with mold-like substance or slime. Observed bar soda guns and holsters with build up. Operator had cleaned and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at 2 hand-wash sinks in bar. Operator refilled. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer buckets at 50 ppm. Operator corrected to 200 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over cooked rice, fish, , chef moved chicken Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on the cook line not reaching 100°

Basic - Employee with no hair restraint while engaging in food preparation. Co Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing o the tray and in standing water, chef put under cold running water Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw calamari on speed reach in walk in cooler. Moved to properly store. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Large portion of raw shell cook line in bin with melted ice. Manager moved some to reach in cooler and added ice to bin. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled onions 67°, grilled mushrooms 65° and pooled eggs 55/56° held out of refrigerator. Pooled eggs in bin with melted ice. Ice added to bin. Onions and mushrooms moved to refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food cart at cook line. Cart moved. 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/ Approximately 8 employees on duty.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at prep hand wash sink.

Basic - Employee eating in a food preparation or other restricted area. Employee eating at cook line. Food removed from area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Several missing at large bar area.