FISH CAMP LAKE EUSTIS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Haddock 48°, Snapper 47° held in on cooks line over night. Operator discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation

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. -1 new hire Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling throughout the entire kitchen areas. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door near ice machine.

Basic - Floor soiled/has accumulation of debris. All floors throughout the entire kitchen. Repeat Violation

Basic - Floors not maintained smooth and durable. - walk in cooler Repeat Violation

Basic - Ice buildup in walk-in cooler. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk- in cooler gaskets. -gaskets at salad station -exterior of salad station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - salad station

Basic - Reach-in cooler shelves with rust that has pitted the surface. - reach in coolers on cooks line

Basic - Silverware/utensils stored upright with the food-contact surface up. - forks and spoons stored on utensils rack in storage area.

Basic - Stored food not covered. - crab legs stored in white chest freezer. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all walls throughout the entire kitchen area. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers -Can opener -Red cutting board Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at front bar used as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cooks line. Corrected On-Site

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. - 6 new hires

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - all handles throughout the kitchen area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling throughout the kitchen area.

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. -salmon on cooks line

Basic - Cutting board has cut marks and is no longer cleanable. - green, yellow, Blue, white cutting board stored on rack in back area.

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

Basic - Floor area(s) covered with standing water. - throughout the entire kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - all floors throughout the entire kitchen area.

Basic - Floors not maintained smooth and durable. -Walk-in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line - oven on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters -Exterior of all cooking equipment on cooks line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - units on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all walls throughout the entire kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 49° operator placed ice bag on top of pasta . New temperature 43° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener(cos) -White cutting board on expo - electric slicer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at dish machine. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

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. Salmon Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Floor area(s) covered with standing water. - floor next to prep sink - under drink machine in service area. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. - walk in cooler.

Basic - Food stored on floor. -Outside walk in freezer.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood fliters -Exterior of flat top grill - Splash board on 6 burner stove

Basic - Plumbing system in disrepair. -Leaking drain line on prep sink.

Basic - Silverware/utensils stored upright with the food-contact surface up. - spoons in service area stored handle side up. Corrected On-Site

Basic - Stored food not covered. - snow crab in white chest freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked shrimp. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato dicer. -Mixer head.

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

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic lid cracked on raw beef container.

Basic - Floor soiled/has accumulation of debris. By grease recycler. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in beer cooler at bar.

Basic - Stored food not covered. Crab legs in reach in freezer. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. -By three compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Bowls at server station. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Floor drain on cookline.

Basic - Floor tiles missing and/or in disrepair. -In kitchen.

Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. Corrected On-Site

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

Basic - Light shield damaged/in disrepair. In warewash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under bulk containers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wait station cooler. -Walk in cooler shelving.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. -Under steam tables in wait station.

Basic - - From initial inspection : Basic - Water draining onto floor surface. -air conditioning unit - From follow-up inspection 2022-05-24: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining mug cooler shelf at bar.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. In liquor room.

Basic - No handwashing sign provided at a hand sink used by food employees. Across from flat grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in cooler at end of cookline. Standing water in cooler at bar.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored by sandwich bags on cookline. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Large container containing panko. Corrected On-Site