CAPTAIN HIRAM'S

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from dining area, applied gloves without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over precooked boil bags with corn and precooked crab legs Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in the cook line cooler drawer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items listed below recommend to rapid chill place in coolers at 8:30 found at 11:00 Fryer cooler- grouper 45 F - cold holding; cooked wings 45 -; Cole slaw 50 F - cold holding; crab cake 46 F - cold holding; Raw fish over crab legs and corn Raw shrimp 46, cod 45; calamari 46F Raw shrimp 46, cod 45; calamari 46 Prep station- sliced tomato's 45F ;Cole slaw 44F, Raw beef patties 41 F - cold holding; mani 41 F - cold holding; Single door reach in cooler milk 50 F - cold holding; portioned butter 42 F - cold holding; milk 46 F - cold holding; Shucked oysters 45 F - cold holding; shucked yesterday

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under paper towel missing back flow preventer sand bar

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in pantry area had an AC handler installed over hand sink making it not accessible. Table blocking hand sink at the black fin bar.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -20F

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor area(s) covered with standing water. Pantry area and coral bar

Basic - Upstairs ice machine has accumulation of black mold-like substance in the interior of the ice machine Repeat Violation

Basic - Waste line missing at soda gun holster. Sand bar

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 main bar Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47°

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in breadcrumbs Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dishwasher Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. 2. Spatula stored under grill

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside panko bread crumbs

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dry storage covered in dust

Basic - Waste line missing at soda gun holster. In middle bar Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spice in shaker in prep room

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large 22 quart containers of cooked soups and sauces in walk in cooler full and covered overnight with temperatures ranging from 47/48° to 53/54°. At walk in cooler used for cooked soup at end of walkway, crab soup 46/47°, ham and potato soup 54/54°, bean and bacon soup 49°, marinara sauce 46/47° and beef Vegetable soup 53°, all covered and grouped together. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw seafood and then put on gloves to work with ready to eat food. Reviewed reference text with manager. Employee washed hands. Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed one employee handling toasted bread with bare hands to butter with brush. Observed another employee handling buns for burgers that will not be heated to 145°. Discussed use of gloves with manager. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 152°) max temperature on gauge. 2 tests strips would not turn black. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Approximately 40/50 raw shell eggs at cook line shelf removed from cooler at approximately 8am per manager. No time stamp or written procedures. Employee moved to reach in cooler. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large 22 quart containers of cooked soups and sauces in walk in cooler full and covered overnight with temperatures ranging from 47/48° to 53/54°. At walk in cooler used for cooked soup at end of walkway, crab soup 46/47°, ham and potato soup 54/54°, bean and bacon soup 49°, marinara sauce 46/47° and beef Vegetable soup 53°, all covered and grouped together. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 48° and egg white 47/48° at ice bath area with ice melted fo 90 minutes. Employee moved to reach in cooler. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dish station with hose attached. Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large 22 quart containers of cooked soups and sauces in walk in cooler full and covered overnight with temperatures ranging from 47/48° to 53/54°. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink at bar. Fruit in sink at prep station hand sink. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and on walk in cooler chiller unit. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans and blowers in kitchen areas. Warning

Basic - Standing water in bottom of reach-in-cooler. At tall cooler near breakfast cook station near hand sink. Draining onto floor. Warning

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 2 large containers of raw shrimp in 72° water at 3 compartment sink. All iced down. Corrective Action Taken Repeat Violation Warning

Basic - Trash receptacles not provided where needed in establishment. No trash cans at multiple areas of kitchen near hand sinks. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Greasy/dusty wall at sandwich prep area, prep area and dish area. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Upstairs banquet kitchen hand sink had ice in and prep sink had green hoses stored inside them. A splash guard is needed between prep and hand wash sink. - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: Handwash sink moved and reflected on new plans that have been submitted Time Extended - From follow-up inspection 2022-01-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - dish machine at main bar next to 3 bay sink bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: Operator stated unable to submit plans. Provided correct email. Time Extended - From follow-up inspection 2022-01-04: Plans sent to wrong email. Provided proper email and called plan review to verify they have received them. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Walk in freezer - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: Time Extended - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Gaskets torn on 2 door cooler and upright cooler on the cook line. Repeat Violation - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: on back order Time Extended - From follow-up inspection 2022-01-04: Gaskets received wrong size, reordered Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Upstairs banquet kitchen hand sink had ice in and prep sink had green hoses stored inside them. A splash guard is needed between prep and hand wash sink. - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: Handwash sink moved and reflected on new plans that have been submitted Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - dish machine at main bar next to 3 bay sink bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: Operator stated unable to submit plans. Provided correct email. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Walk in freezer - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Gaskets torn on 2 door cooler and upright cooler on the cook line. Repeat Violation - From follow-up inspection 2021-09-30: Time Extended - From follow-up inspection 2021-11-30: on back order Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For upstairs banquet room for green hoses and outside mop sink. - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in hand sink. - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Soda gun at scoops bar. - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Upstairs banquet kitchen hand sink had ice in and prep sink had green hoses stored inside them. A splash guard is needed between prep and hand wash sink. - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - dish machine at main bar next to 3 bay sink bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. - From follow-up inspection 2021-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Scoops bar - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, on the cook line - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Walk in freezer - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Gaskets torn on 2 door cooler and upright cooler on the cook line. Repeat Violation - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach walk-in freezer. - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Pantry oven - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Coral bar - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Pantry and dish area - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Pantry and cook line - From follow-up inspection 2021-09-30: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese 48° Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60° cut cabbage 70° items out of cooler since 9:30 recommended to rapid. Pantry cooler feta cheese 48° butter 62° heavy cream 58° Repeat Violation from 9/20 and 12-11-20 Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For upstairs banquet room for green hoses and outside mop sink.

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

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Soda gun at scoops bar.

Intermediate - Handwash sink used for purposes other than handwashing. Upstairs banquet kitchen hand sink had ice in and prep sink had green hoses stored inside them. A splash guard is needed between prep and hand wash sink.

Intermediate - No plan review submitted and approved - dish machine at main bar next to 3 bay sink bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.

Intermediate - No soap provided at handwash sink. Bar sink has no soap Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Scoops bar

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

Basic - Bottle waters o stored on floor. In outside keg room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, on the cook line

Basic - Clean linens stored in improper location. Hanging off the belts of cooks aprons

Basic - Clean metal pans being dried with a towel/cloth.

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 2 dozen of muscles Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coral bar

Basic - Employee with no hair restraint while engaging in food preparation. Prepping oranges Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Walk in freezer

Basic - Gaskets torn on 2 door cooler and upright cooler on the cook line. Repeat Violation

Basic - Ice buildup in reach walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Pantry oven

Basic - No handwashing sign provided at a hand sink used by food employees. Coral bar

Basic - Old labels stuck to food containers after cleaning. Pantry and dish area

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at expo window

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Calamari 82° recommended to rapid chill

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Parsley container. Corrected On-Site Repeat Violation