JOHN SEAFOOD

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. While under foodborne illness investigation, watched employee grab cooked potatoes and cooked corn with bare hands after handling pan stored in raw shrimp.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food and personal items stored on lid for cornmeal. Manager removed items during inspection. Corrected On-Site

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Watched cook use tongs that are left in raw shrimp being used to grab cooked potatoes and corn. Tongs not cleaned between raw shrimp and ready-to-eat items.

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. Operators unable to locate proof of training. Some food handling employees under 60 days.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on in use pan, on sauce bucket lid, and on flour container lid. Operator removed items during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No automatic vacuum breaker on either side of splitter attachment at mop sink. Operator has one, but is not installed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and ear buds case above reach-in cooler on make line. Operator removed items during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs on make line next to reach-in cooler at 54f for 1 hour. Operator moved crab legs to walk-in cooler to rapidly cool. Corrective Action Taken

Basic - Food stored on floor. Boxes of catfish stored on floor in walk-in freezer. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 66f. Operator emptied water during inspection and replaced scoop. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over potatoes in walk-in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Automatic vacuum breaker missing from both sides of splitter attachment at mop sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks hot water shut off. Operator turned hot water back on during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used for rice in dry storage. Operator removed bowl during inspection. Corrected On-Site Repeat Violation

Basic - Grease receptacle lid open. Operator closed lid during inspection. Corrected On-Site

Basic - Open dumpster lid. Operator closed dumpster during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk wash at cook line 58F for 1 hour. Employee iced wash to rapidly chill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for spices in dry storage area behind cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk in freezer. No ice buildup observed on food items stored in walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 68° for 1 hour. Operator added ice to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed worker used hand washing sink as a dump sink for water.

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for various seasonings in kitchen.

Basic - Employee drinking in a food preparation or other restricted area. Observed employee drinking Monster on cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor behind front counter. Operator removed bucket during inspection.