CALYPSO RESTAURANT AND RAW BAR

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, cut tomatoes (49F - Ambient Cooling) at 1 :17 pm, since 10:30 am to 49 F at 1:52 pm. Improper rate of cooling, food will not achieve proper temperature at this rate. Advised manager to place food in walk in cooler to quick chill, food was placed in walk in cooler. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop with handle down in pan of cooked rice in steam table. Employee placed scoop upright, with handle up. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed cloth from under cutting board. 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. At walk in cooler, seafood chowder (46F - Cooling), per operator item prepared previous day and held over 6 hours. Item did not reach 41F within 6 hours, see stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, seafood chowder (46F - Cooling), per operator item prepared previous day and held over 6 hours. Item did not reach 41F within 6 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, potato salad (45F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into cooler to quick chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance on interior. Operator cleaned ice machine. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At dry storage, CO2 tanks not secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen,opened bottle of water stored over prep table. Operator discarded. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At kitchen, quaternary wiping cloth solution 0ppm. Operator changed solution. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing dink on cook line blocked with bowl of potatoes. Operator removed Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. At cook line, spatula stored in sanitizer between use. Not able to dry properly.

Basic - Working containers of food removed from original container not identified by common name. At front counter expo line, squeeze bottles not labeled with common name

Intermediate - Handwash sink used for purposes other than handwashing. At cook line, hand wash sink used for storage. Squeegee stored in sink. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At prep station across from ice machine, wet cloth under cutting board. Operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch salad contains raw conch

Intermediate - Spray bottle containing toxic substance not labeled. Under hand wash sink in kitchen. Operator states spray bottle contains degreaser. Labeled. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Employee handled personal cell phone another employee handle raw fish and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hand . Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a container with raw shrimp , raw scallops stored above a container with crab meat inside walking cooler. Operator stored properly Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. West Indian with beef base 1/30/2023

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 poster to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep container inside walk in cooler with cooked rice 135°F @ 12:00 pm , since 15 minutes.recheck 124°F at 12:24pm , at the current cooling rate product will not cook to70°F within 2 hours. Operator transferee to shallow pans 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. Emailed form to operator Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed several containers by operator recently removed from freezer with old labels. Advised operator to track dates properly Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cook line Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle at hand sink in front wait station employee states it is bleach. Bottle labeled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets to doors of seafood reach in cooler unclean.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store plastic buckets

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

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink. Removed. Corrected On-Site