CAPT'N CON'S FISH HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw pork tenderloin (45F - Cold Holding); raw grouper (45F - Cold Holding); raw swai (46F - Cold Holding) in stand up reach-in cooler across from cook line. The manager is placing ice on all raw products. Corrective Action Taken

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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted during inspection. Corrected On-Site

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

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. Printed out Employee Reporting Form HR 5030-103 for Manager. The operator filled out form during inspection. Corrected On-Site

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. Emailed manager Oyster Consumer Advisory HR Form 5025-131. The manager is posting Oyster Consumer Advisory. The oyster comes in frozen and shucked. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in men's restroom.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler ambient temperature 46F.

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator starting shift and begin working on cook line place gloves on without washing hands. Educated operator in proper hand washing prior to start working in food preparation. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pollock in walk-in cooler. The manager moved raw hamburgers to bottom shelf in walk-in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed several lights not working in the prep area.

Basic - No handwashing sign provided at a hand sink used by food employees in prep area.

High Priority - Container of medicine improperly stored. Observed a bottle of acetaminophen medication across from prep table. The bottle of medication was removed across from prep table. Corrected On-Site

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 set up 3 compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw grouper over ready to eat chicken in stand up reach-in cooler across from deep frier.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer chlorine bucket to strong. The operator added water to correct proper strength in sanitizer bucket. 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. Emailed manager DBPR Form HR 5030-103. The manager is assuring all personnel read, sign and maintain in files. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Light shield damaged/in disrepair. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2023-04-17: Time Extended - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2023-04-17: Time Extended - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Warning - From follow-up inspection 2023-04-17: Time Extended - From follow-up inspection 2023-06-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw swai (47F - Cold Holding) in walk-in cooler. The manager placed raw swai in ice. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in stand up reach-in cooler.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

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

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

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside cook line not maintaining cold holding ambient temperature 46F. Warning - From follow-up inspection 2022-05-31: Observed reach-in cooler beside cook line not in use.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2022-05-31: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Warning - From follow-up inspection 2022-05-31: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw grouper in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (114°F - Hot Holding); mash potatoes (128°F - Hot Holding) in steam table. The cook stated she was going to reheat black beans and mash potatoes. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Dumpster overflowing garbage.

Basic - Light shield damaged/in disrepair on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Screen in door torn/in poor repair - vermin present.

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. The operator called to have dishwashing machine serviced. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in stand up reach-in cooler. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.