RED HARBOR SEAFOOD

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in kitchen. 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 reach-in cooler at cook line, raw chicken gizzards and livers stored over fish and shrimp. Also, in walk-in cooler, pan of raw shrimp stored over ready to eat sauces. Operator moved shrimp. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at market, shell oysters ambient (51F - Cold Holding). Operator stated oyster have been in cooler for 3 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at market, shell oysters ambient (51F - Cold Holding). Operator stated oyster have been in cooler for 3 days.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken on cook line cart missing times. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Clorox cleaner stored in box with plastic single service lids. Operator moved chemical. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sinks in kitchen missing soap and towels. Operator supplied. Corrected On-Site Repeat Violation

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 certificates, employee present hired over 60 days. Warning

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. Emailed operator oyster advisory. Currently no longer selling raw oysters due to stop sale. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler, cooked corn, cooked potatoes, boiled eggs and cooked crab missing dates. Operator stated items cooked two days prior.

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in dry storage not secured. Repeat Violation

Basic - Equipment in poor repair. In prep area, lower shelf of prep table has rusting. On cook line, two covers for bulk containers cracked/broken Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Across from walk-in cooler, cove tiles missing. Repeat Violation

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at cook line has build up. Floor in dry storage has build up. Wall at cook line has build up. Interior and exterior of hood has build up. Repeat Violation

Basic - Food stored on floor. In walk-in freezer, multiple cases of food on floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have grease build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line, interior soiled.

Basic - Reuse of single-service or single-use articles. In walk-in cooler, one chicken box reused for ready to eat sauces.

Basic - Single-service articles improperly stored. In market area, multiple single service items stored on floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Stand up reach-in cooler at end of cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, pan of raw shrimp stored over cupped sauce. In bottom of cook line flip top reach-in cooler, raw chicken gizzards stored over raw fish. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom section of flip top reach-in cooler on cook line, chicken (47, 44F - Cold Holding); fish (44, 45, 45F - Cold Holding). Operator added ice to all items, open during lunch time. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator marked time on container. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb at mop sink missing backflow preventer. Repeat Violation Admin Complaint

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 operator DBPR form 5030-104

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at kitchen handwash sinks. Operator supplied. Corrected On-Site 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. One employee for establishment, no proof available. Emailed operator DBPR form 5030-103

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks on back dry storage area not secured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used on top of bulk breading bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep area, multiple ceiling tiles broken or stained.

Basic - Floor soiled/has accumulation of debris. Floor behind fryers has bios up of food debris.

Basic - Food storage container/container lid cracked or broken. Lid on bulk fish breader is cracked.

Basic - Food stored on floor. In back storage room, case of hot sauce stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Slide top reach-in freezer at cook line has ice build up. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning at market area, scoop handle touching product. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers have grease build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top reach-in cooler on cook line, interior soiled. Interior of bin on ice machine has black mold-like substance. Soda dispenser, ice chute has mold-like substance. Repeat Violation

Basic - Reuse of single-service or single-use articles. Chicken boxes reused for cupped sauces

Basic - Single-service articles improperly stored. At front market area, styrofoam containers stored on floor.

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers and plastic lids on upper shelf in prep area, not inverted. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning at market area not labeled. Repeat Violation