HUNTS ON ST JOE BAY

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink.

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

Basic - Food stored on floor. Posted mix by ice machine on the the floor.

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

Basic - Tall Carbon dioxide/helium tanks not adequately secured by the entrance of the kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Mahi thawing in container of standing water.

Basic - Water leaking from faucet/handle bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cook line cutting board.

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. Left a copy. Corrected On-Site

Basic - Employee beverage container without lid on a food preparation table or over/next to clean equipment/utensils, front line.

Basic - Food stored on floor. Cooking oil on the cook line floor. Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line and the can opener blade out in the dry storage area.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink use for dumping ice.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking cup in the waitress station,not properly air dried.

Basic - Food stored on floor. Observed containers of liquid margarine setting on the floor by the ice machine. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink and out in the dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Flour bin on the cook line next to fryers.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink sanitizer tested at 0ppm. Employee made new solution, tested at 150ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 131F, less than 4 hours per employee, sitting on top of steam table pan. Heated to 172F, and place in hot water in steam table. Corrected On-Site

Intermediate - Oyster consumer advisory not posted in a conspicuous location. Unable to view oyster consumer advisory from other side of dining room or outside dining. Oyster consumer advisory posted in other areas of dining room at time of inspection. Corrected On-Site

Basic - Shelving in kitchen made of unfinished wood.

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.

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