CAPE HARBOUR OYSTER BAR & GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In cooks line reach in cooler four 8 oz packages of reduced oxygen packaging sea bass labeled to removed from packaging prior to thawing, fully thawed and still under reduced oxygen packaging

Intermediate - Manager or person in charge lacking proof of food manager certification. Jackson, is person in charge and does not have proof of food managers training.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two line cooks, four servers and a bartender working with food and no certified food manager is present.

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. Ledyne (issued 08-25-2022), is expired. Warning

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in salsa. Operator removed and discarded Corrected On-Site

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. In cooks line reach in cooler four 8 oz packages of reduced oxygen packaging sea bass labeled to removed from packaging prior to thawing, fully thawed and still under reduced oxygen packaging

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in reach in cooler. Operator removed and discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with garlic (76 F - Cold Holding) per operator prepared less than 2 hours prior. Operator,placed in refrigerator to cool.Corrective Action Taken Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Scalloped potatoes, per operator prepared on 10-9-25 and not date marked

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink bar used as dumping sink. Educated operator to only use handwashing sink for handwashing only. Corrective Action Taken

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

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw fish thawing sink.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid insect spray on prep table across from deep freezer. The manager removed household chemicals from establishment. Corrected On-Site

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. Emailed owner the Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line. 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. Emailed the owner Employee Reporting Form HR 5030-103 for Manager. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings in walk-in cooler not date marked.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware utensils stored upright above cook line.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching pants and shirts while engaging in food preparation. Educated operator on proper hand washing. 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 and raw steaks over raw pork in walk-in cooler. The operator re-arranged food rack and placed raw beef under raw pork in walk-in cooler. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Observed operator eating and drinking on cook line.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed No hand washing sink at hand washing sink across from 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 set up 3 compartment sink. 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 fish in reach-in cooler across from cook line. The cook moved raw steak beside raw chicken in reach-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times by breading cart.

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 owner DBPR Form HR 5030-103. The owner is printing out and assuring all personnel is reading and signing form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meat sauce and chicken wings in reach-in cooler not date marked.

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed roasted chicken over raw shrimp and raw grouper in walk-in cooler. The manager moved roasted chicken to another shelf in walk-in cooler. Corrected On-Site

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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. Corrective Action Taken

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

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn beside cook line.

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. Corrective Action Taken

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. The knifes was removed from in between equipment. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw scallops thawing in standing water.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator place gloves on without washing hands. Educated operator and observed operator wash hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat chicken wings in walk-in cooler.

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

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site