THE CAPE SMOKEHOUSE

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.( Blood Borne Pathogen Bodily Fluids-spill kit. 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. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Self-closing device on bathroom door disconnected/broken. Men restroom.

Basic - Working containers of food removed from original container not identified by common name. Sugar, brown sugar sugar,flour not labeled with common name

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the cook line. Employee cleaned can open blade. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute of the drink machine.

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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in the kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Season,

Basic - Food stored on floor. Observed cases of bottle water on the stockroom floor. Manager removed items off the floor and stored items correctly. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No Heimlich maneuver/choking sign posted.