DIVING PELICAN

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler by the dish area raw chicken is stored above raw alligator and raw fish. Operator moved items to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the inside of the blade guard of the slicer.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the kitchen has been used as a dump sink as evidenced by ice cubes inside the basin.

Basic - Covered waste receptacle not provided in women's bathroom. There is no covered waste receptacle in the women's restroom room.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a bandana. Corrected On-Site

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. Seven red snapper filets filly thawed in reduced oxygen packaging labeled to be opened.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked fish and ground beef in Reach-in-cooler, operator confirmed that it was,partially cooked and no approved plan. Printed form for operator. Corrective action taken

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle in hand washing sink on cook line, toilet paper in hand washing sink in bathroom. Both corrected on site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing right side of restaurant.

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. Seven red snapper filets filly thawed in reduced oxygen packaging labeled to be opened.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in-Freezer has heavy ice build up on cook line.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws at bar unwrapped and within customers reach. Corrected on site operator moved.

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. Observed cook plate cooked fish sandwich with bare hands. Spoke with operator regarding proper glove use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top part of cook line reach-in coolers, cut tomatoes (51F - Cold Holding); ham (52F - Cold Holding); sliced cheddar (48F - Cold Holding) for one hour per operator after lunch rush with lid left open. Operator added lids to containers to aid in cooling. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Far right dining room, 2 bathrooms in back.

Basic - Ice buildup in reach-in freezer far end cook line. Walk-in freezer outside. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sinks in two far right side dining room bathrooms. At handwash sink at entrance to kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/grease on removable hood vents. Also gaskets on cook line reach-in coolers.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer in far back of kitchen, inside. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand-wash sink at bar. Corrected on site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door-not self closing. Corrected on site. Operator installed door closure.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice-in walk-in freezer on ceiling.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. No light in walk-in freezer Repeat Violation

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. No proof of employee food safety training for Douglas and Tony. Warning - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. The light in the walk-in freezer is inoperable. Warning - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : 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 the walk-in cooler by the dish pit, ahi tuna and nahi mahi, both thawed inside of unopened commercially processed reduced oxygen packages. Operator removed the fish from the reduced oxygen packaging. Corrected On-Site Warning - From follow-up inspection 2023-09-19: There is commercially packaged reduced oxygen packed tuba marked to be removed from packaging still in the reduced oxygen packaging in the walk-in cooler. Time Extended

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. Inspector provided the operator with a written procedure for the cleanup of vomiting and diarrhea.. Corrective Action Taken

Basic - Food stored on floor. There are cases of food stored on the floor in the walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the door of the walk-in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris under the blade guard on the slicer and on the blade of the can opener.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water to the hand washing sink in the service area is turned off.

Basic - Carbon dioxide/helium tanks not adequately secured. There is an unsecured carbon dioxide tank next to the bag in box rack. Operator secured the carbon dioxide tank. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice at the door to the walk-in freezer and from a pipe behind the fan housing.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and debris on the hood filters over the cook line.

Basic - Plumbing system in disrepair. There is a dipper well attached to the hot water on the floor under the hand washing sink in the service area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. There is a mold like substance on the wall to the right of the entrance door in the dry storage area.

Intermediate - Handwash sink not accessible for employee use at all times. There are two blenders in front of the hand washing sink at the bar. Operator removed the blenders. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector printed the operator a copy of the consumer advisory for raw or undercooked oysters. Operator hung the advisory at the entrance to the dining room. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of sautéed onions. Operator removed the plastic ramekin. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The inside of the microwave oven is soiled with old food debris. Operator cleaned the microwave. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. There is unlabeled bin of flour in the dry storage area. Operator labeled the bin of flour. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the ceiling in the top of the ice machine.

Basic - Uncleanable knife block in use to store knives. Observed a knife block in use on the front cook line.