SHRIMP BASKET

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Burger patties at 45f for 3.75 hours in reach-in cooler under grill. Operator moved burger patties to walk-in cooler to rapidly cool, but did not cool to 41f in necessary time. Coleslaw at 61f for in reach-in cooler by kitchen entrance for 3.5 hours, operator voluntarily discarded coleslaw during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger patties at 45f for 3.75 hours in reach-in cooler under grill. Operator moved burger patties to walk-in cooler to rapidly cool, but did not cool to 41f in necessary time. Coleslaw at 61f for in reach-in cooler by kitchen entrance for 3.5 hours, operator voluntarily discarded coleslaw during inspection. Repeat Violation

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/ No food manager present with 5 food handling employees present.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler under grill has torn gaskets and standing water present. Reach-in prep cooler does not close completely and reading with high ambient temperature. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler under grill has standing water. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler overnight: Cut lettuce at 57f, and pasta at 56f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler overnight: Cut lettuce at 57f, and pasta at 56f.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler by fryer station has large gear in gasket.

Basic - Standing water in bottom of reach-in-cooler. In lowboy coolers under grill.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bushwhacker mix. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoops in flour, seasoning, and sugar resting in items.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer located in reach-in coolers on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw in reach-in cooler at 60f for 1 hour. Upon inspection, cooler was not on, manager turned cooler back on. Steamed Shrimp 50f for 3 hours. Manager moved steamed shrimp to walk-in cooler to rapidly cool. Corrective Action Taken Repeat Violation

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. Fish still partially frozen in walk-in cooler thawing in commercially processed reduced oxygen package bearing label to remove before thawing not removed from packaging. Manager removed fish from packaging during inspection. Corrected On-Site

Basic - Equipment in poor repair. Air conditioning in kitchen in disrepair.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler across flat top grill chopped lettuce at 49f and shredded cheese at 53f, both for 2 hours. Manager disposed of items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across flat top grill chopped lettuce at 49f and shredded cheese at 53f, both for 2 hours. Manager disposed of items. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of mop sink splitter attachment missing automatic vacuum breaker.

Basic - Food stored on floor. Cocktail claws stored on floor in walk in freezer.

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

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. No consumer advisory available for raw oysters. Inspector provided establishment with oyster advisory during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1/6 pan used as scoop for flour in prep area. Operator removed pan during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of flour scoop in prep area. Operator removed scoop during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by server station in kitchen. Operator cleaned out water during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle upright reach in cooler- Shrimp 52°F, Fish 48°F, Beef 58°F less than 2 hours. Operator iced foods to bring down temperature. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near office. Operator replaced during inspection. Corrective Action Taken