145 F SEAFOOD BOIL

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. Sanitizer solution in bucket on cook line registering over 200ppm. Remade solution with manager and reviewed proper mixture. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink nearest walk in cooler not functional. Cook stated sink is shut off at valve due to leak. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above triple sink. Cook relocated to designated employee food/drink area. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food items in rear prep area on top shelf nearest back door. Employee relocated to appropriate location Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line not wearing hair restraints. Cooks put on hats upon request from manager. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelves above prep surface near thermalizer have evidence of wet nesting. Warning

Basic - Improper storage of maintenance equipment that interferes with cleaning. Blue handle channel locks on shelf below wok cook station. Cook relocated to tool storage location. Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored directly on floor on cook line. Manager moved to adjacent shelf. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Container of yellowish granular substance not labeled to identify contents. Cook. Labeled upon request. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two small flying insects observed flying throughout kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari not in original packaging stored over corn in walk-in freezer. Employee moved to proper location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (47 °F - Cold Holding first temp taken at 11:50 am. Second temp 43°F at 1:10pm ); andouille (50°F - Cold Holding first temp taken at 11:50am. Second temp 43°F at 1:10pm); In make table cooler on cook line. Items overfilled above chill line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes (115°F - Hot Holding); cooked corn (117°F - Hot Holding) on stovetop near rice maker. Employees reheated food items above 165°F before properly storing for hot holding. Items overfilled relocated to coolerCorrected On-Site Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose in dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar area used as dump sink. Employee removed strainer. Policy discussed with employee. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Three managers present, none of them are a certified food manager.

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/ 8/9 employees present with no certified food manager present. Certified manager showed up at end of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink behind bar.

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. No employee training records provided.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles behind bar area and on service carts not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink nearest to walk in cooler has the hot water line shut off. Employee turned the hot water line back on. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Single service pans on smaller ice machine in prep area are stored inverted. Policy discussed with employee. Employee correctly stored upon request. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cook line. Manager relocated to designated employee drink area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored above food items on racks in rear dry storage/prep area

Basic - Food stored on floor. 1. Plastic containers of margarine stored on floor beneath cook line. 2. Plastic container of cooking oil stored on floor at end of cook line. 3. Bags of onions on floor in walk in cooler. 4. Boxes of food on floor in walk in freezer. Employee relocated all food items and boxes to safe storage locations Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door of walk-in freezer. Ice build up on floor of walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice fork stored in standing water at 82°F. Employee removed and properly stored. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system surfaces surrounding vents has an accumulation of grease. Dust buildup on vents for smaller ice machine. Walk-in beer cooler door gasket is soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar top in reach of guest unwrapped. Bar tender moved straw containers to appropriate locations. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from faucet of hand wash sink nearest walk in cooler door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep, cook line, and service line, and bar surfaces. Discussed proper storage with employees and cloths were correctly stored. Corrected On-Site

High Priority - Container of medicine improperly stored. Container of medicine stored with food items in rear dry storage shelves. Manager moved to office. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live small flying insects observed throughout kitchen and bar area. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer raw chicken stored in pans was stored over raw shrimp and calamari removed from original shipping packaging. Manager had employee rearrange to follow proper hierarchy.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler near rice cookers. clams (50°F - Cold Holding); shrimp (50°F - Cold Holding); sausage (54°F - Cold Holding); mussels (51°F - Cold Holding). Items stocked over fill line. Employee removed over stock. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In full pans on cook line near rice cookers. corn (130°F - Hot Holding); potato (119°F - Hot Holding). Employee reheated to over 165°F. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near walk in cooler still not operable. Owner repairing during inspection Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certificate. Manager stated that she has taken the test and it is being mailed. Currently on violation. Callback date of 10/03/2021

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink next to rice cookers. Manager restocked dispenser during inspection. Corrected On-Site

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. Currently on violation. Callback date of 10/03/2021

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. Currently on violation. Callback date of 10/03/2021 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing toxic chemical behind bar area not labeled describing contents. Manager labeled the bottles of cleaners. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Single service items with no handle used as scoop in rice storage containers in rear prep area. Manager discarded and stated she will order proper scoops.

Basic - Food stored on floor. Containers of margarine and oil stored on floor beneath cook line. Employees moved to proper storage area. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging n pipes running along front side of cook line. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Small scoop in standing water n second shelf of speed cart next to fryers. Manager removed and placed in dish.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance equipment stored with food items in rear dry storage area. Manager removed tools from dry food storage shelf Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet sanitizer cloth sitting on prep table on cook line. Manager removed to soiled bin. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 18 small flying insects in dish area in corner beneath counter. 1 small flying insects on cook line. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, Raw shrimp out of original container stored over RTE sausage. Manager moved items to appropriate storage locations. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over cooked corn. Manager relocated to appropriate locations. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed near rear door moving towards beer cooler door. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler flip top next to rice cookers mussels (48°F - Cold Holding); clams (48°F - Cold Holding); sausage (49°F - Cold Holding). Employee added ice to bring into temp. Second temps taken two hours later, all food items below 41°F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb in between wok station on cook line and in warewashing area. Repeat Violation Admin Complaint

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. Only one employee has proof of training. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles behind bar area with liquid chemicals inside are not labeled to identify contents Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water readily available at hand wash sink in rear kitchen area nearest to walk in cooler. Repeat Violation Warning

Basic - Dead roaches on premises. 3 dead roaches found under equipment throughout kitchen area. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler on shelf above food for public consumption. Employee food stored on cook line above flip top Reach in cooler. Manager relocated to appropriate storage locations. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over food items for public consumption, located on shelf in rear dry storage area near back door. Manager moved to appropriate location. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. On cook line, multiple containers of oil and margarine stored on floor beneath cook stations. Employees relocated storage shelves in prep area. Corrected On-Site Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large area of ice buildup on floor of walk in freezer and around door entryway. Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic single service soufflé cups used as scoops in bins located on dry storage area. Employees discarded during inspection. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on beer cooler door and walk in freezer door are soiled. Warning

Basic - Open dumpster lid. Dumpster lid open during inspection. Employee closed lid upon request. Corrected On-Site Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools found on dry storage racks in rear prep area. Manager relocated to appropriate location. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths stored on cutting boards while not in use. Manager relocated to sanitizer buckets. Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cook line. Manager relocated to bottom shelf in dish area. Corrected On-Site Warning