FLORIDA CRACKER FISH COMPANY

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 reach in cooler front service area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep kitchen back of the house.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat bucket of pickles walk in cooler manager removed to proper storage Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw, tomato sauce, home made salad dressing marked with a date that exceeds 7 days

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw tomato, tomato based sauce, homemade salad dressing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried grits 75F held at room temperature. There was a time stamp of 2:00pm with in 4 hours. Operator added to list of time as a public health control.

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored on prep table. Discussed the need to store chemicals away from food or clean equipment. Operator moved sanitizer to gain compliance. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board stored clean has deep grooves

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food containers not completely dry. Discussed with operator the need to have staff let utensils completely dry before stacking

Basic - Garbage on the ground and/or pad around dumpster. Enclosed where dumpsters used to be has an accumulation of garbage on the pad.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Operator moved dumpster to a new area but not on pad.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cook line has a build up of dust.

Basic - Unwashed fruits/vegetables stored above ready-to-eat food. Operator rearranged produce to gain compliance Corrected On-Site

Basic - Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. Mop sink needs back flow on splitter on side that does not go into chemical

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shakers on cook line not labeled with common name. Discussed the need to label all food removed from its original container Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Several LP tanksused for outside heaters stored in room at rear of the building

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over eggplant in walkin cooler. Employee placed raw shelled eggs on bottom shelf. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink in dish area. Employee removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and cooked potatoes in walkin cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line. Employee removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along walkin freezer door frame.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water at prep sink Employee placed in dry cold running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled on cook line adjacent to fryers. Employee labeled Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At bar, large equipment blocked access to handwash sink at corner. Operator moved equipment aside and gained access to handwash sink. Corrected On-Site Repeat Violation

Intermediate - Oyster tags not marked with last date served.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dish machine multiple times, tested chlorine at 0ppm. No warewashing at time of inspection, three-compartments sink is setup, operator contacted dish machine service company at time of inspection. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin. Operator moved handle up. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over corn bread mix in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw oyster with no tags.

Intermediate - Container of raw pre-shucked oysters does not have a proper label. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a trash can at food prep area behind cook line. Operator relocated trash can away from handwash sink. Corrected On-Site

Basic - Food stored on floor. A case of Mac n cheese and other food items stored on floor in walk-in freezer. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottle buttermilks in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell oyster (46-48F ambient - Cold Holding), operator moved to walk-in cooler. Re temped: 42F. Corrected On-Site

Intermediate - Oyster 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. Provided by email. Operator print and post at time of inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided by email. Operator print and post at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored over cutting board on reach-in cooler at cook line. Operator moved drinks to proper storage. Corrected On-Site

Basic - Equipment in poor repair. Reach-in freezer gasket torn on cook line.

Basic - Food stored on floor. Fry oils stored on floor in storage room. Operator removed from floor. Corrected On-Site