TURTLE SHACK CAFE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at 10ppm. Person in charge remade at 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw crab in outside building. Person in charge moved beef to store properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in cooler overnight; Ahi tuna 46F, red fish 45F; ( - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler overnight; Ahi tuna 46F, red fish 45F; ( - Cold Holding).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 114F. Person in charge reheated to 135F. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at front hand washing sink. Person in charge replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in mango chutney. Person in charge removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In outside prep area; co2 tank not secured.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer.

Basic - Old labels stuck to food containers after cleaning. One old label on clean dish on rack.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler where red fish and ahi tuna are located.

Basic - Working containers of food removed from original container not identified by common name. In outside unit; flour not labeled. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23.

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 and the time removed from temperature control cannot be determined. No time mark on batter. Person in charge time stamped. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler not dated. Person in charge dated. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles in back storage room are broken in some areas

Basic - In-use tongs stored on equipment door handle between uses. 2 pair of tongs hanging from gas lines above. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on microwave are soiled. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On bottom shelf in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados in drawers. Person in charge removed and washed. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Missing on batter on cook line. Person in charge time stamped. Corrected On-Site 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. clam chowder 130F; ( - Hot Holding)person in charge stirred and it was 155F. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At server station. Person in charge labeled. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on sliver reach in cooler on cookline are torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers outside prep room have ice buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on white reach in cooler are torn.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tests at oppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries in reach in freezer. Person in charge moved beef to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; Batter 47F ( - Cold Holding) In cooler; Shrimp 57F; ( - Cold Holding). Batter added to ice. Shrimp was cooling in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line; Verde sauce 99,F, butter 119F ; ( - Hot Holding)..person in charge reheated to proper temperatures. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At dishwasher.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not dated.

Intermediate - Handwash sink not accessible for employee use at all times. In back prep area hand washing sink was blocked by pans. Person in charge moved pans. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop blueberry sauce. Person in charge removed cup. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board under fry station has grooves in it.

Basic - Floor not cleaned when the least amount of food is exposed. In kitchen; Floor has grease and food on it.

Basic - Food not stored at least 6 inches off of the floor. Carton of oil on floor in kitchen. Also, lemons on floor. Person in charge moved all. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from fire suppression system. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at both hand washing sinks in kitchen and at front.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table with hot items is dirty. (Black beans, rice, mashed potatoes)

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil under shelf in kitchen.

Basic - Window in wall torn/in poor repair. Broken window to right of building.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection, dishmachine is testing at 0ppm, person in charge will utilize triple sink set up with 200ppm quatanery ammonium until unit can be serviced. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ahi tuna served undercooked below uncooked shrimp in reach in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab in reach in cooler 48°F, person in charge states has been out of temp for less than 4 hours, moved to fliptop as it was stored resting on broccoli. Crab retemped below 43°F. Repeat Violation** Corrected On-Site 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. Butter at cookline 98°F, spoke to operator about the possibility of holding on time. Person in charge moved to cooktop to reheat. Corrective Action Taken

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. Some employees unable to provide proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of cleaner in spray bottles unlabeled. Person in charge labeled appropriately. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil stored on floor in dry storage area in separate prep building.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen, at restroom by bar,no handwash sign. Person in charge posted during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach in cooler in the kitchen above establishment food. Person in charge moved to appropriate location. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. In kitchen single service items stored not inverted. Person in charge inverted. Corrected On-Site