CAPE HAZE TAVERN

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some build up on can opener blade. Observed employee cleaning, and sanitizing can opener. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine shield with some black mold like substance. Observed employee cleaning and sanitizing shield. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooves in cutting boards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line with some food debris on it. Observed chef cleaning and sanitizing gaskets Corrected On-Site

Basic - Single-service articles improperly stored. Observed coffee filters not in a protective container. Observed operator put coffee filters in a closed container. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at back exterior of establishment hose bibb.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed buttermilk not date marked at prep area Reach in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items not date marked kitchen Reach in Cooler.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at prep area handwash sink.

Basic - Plumbing system in disrepair. Observed cold side of water faucet inoperable at ware washing area handwash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 72F at wait station. Operator discarded the food item. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 111F at steam table. Operator corrected the food item to a minimum of 165F or above at stove. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water at wait station handwash sink. Educated the employee and operator.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled behind soda nozzles at wait station.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2023-12-20: The establishment has not used any new tags. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-12-20: The establishment has not used any new tags. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2023-12-20: Observed no proof of required state approved employee training provided for employee hired more than 60 days ago. Operator in the process of training employees. Time Extended

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

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. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Food stored on floor. Observed whole onions at Walk in Cooler. Operator removed the food items off the floor. Corrected On-Site

Basic - Soda nozzle in contact with ice. Observed soda nozzle in ice at bar. Operator removed the soda nozzle to the holder and discarded the ice that was in contact with ice. Corrected On-Site

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. Observed 0ppm on test strip at bar Dish Machine. Operator stopped washing the containers at bar Dish Machine. The establishment will wash the glass cups at kitchen Dish Machine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes 101F and dairy 54F at prep table next to Make Table at kitchen. Operator placed in cold holding units immediately to cool down. Emailed Time as a Public Health Control Information sheet and written procedure. 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.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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/. Person in Charge, John Ellis. Daniel Kyle. Food safety certified manager arrived during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handles at cookline. Operator removed the tongs. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken behind pineapple salsa at Make Table. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 63°F at cookline prep table. Operator placed at cold holding unit. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Employee eating in a food preparation or other restricted area. Observed employee at kitchen. Educated the employee.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Waste line missing at soda gun holster. Observed at bar.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not dated.

Intermediate - Food-contact surface soiled with old food debris. Observed can opener blade and cutting board. Operator cleaned and sanitized the blade. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator posted the sign before the end of inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cookline.

Basic - No Heimlich maneuver/choking sign posted.

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