PRAWNBROKER REST & FISH MKT

High Priority - Nonfood-grade bags used in direct contact with bread rolls in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored over container of pasta. Educated operator on proper storage of raw foods. Operator placed raw beef on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salads 55F cold hold, cocktail sauce 56F cold hold less than 4 hours. Operator will use time as a public health control. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink in back food prep area. Educated operator on handwash sink only. Repeat Violation

Basic - Bowl or other container with no handle used to dispense yeast. Operator removed cup. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knife. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

Basic - Working containers of food removed from original container not identified by common name. Flour bin and oil bottle at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw fish stored over ready to eat sauce. Educated operator on proper separation of raw animal foods. Operator switched containers. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, grease on can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled knife stored inside hand wash sink in back food prep area. Operator removed knife. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw shrimp stored over cooked artichoke. Operator stored cooked artichoke to top shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach-in cooler- not all products commercially packaged. In reach-in cooler; raw ground beef patties stored over raw fish. Operator removed raw ground beef patties to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Quaternary tablet bottle stored over prep area. Operator removed quaternary tablets to proper storage. Corrected On-Site

Basic - Single-service coffee filters improperly stored at server station. Operator removed coffee filters to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach stored above water bottles at dry storage. Operator removed bleach gallons to chemical storage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine near by outside walk in cooler.

Basic - Ice scoop handle in contact with ice at server station. Operator removed ice scoop and placed it properly. Scoop handle in rice at dry storage. Operator removed scoop. Corrected On-Site

Basic - Multiple board has cut marks and is no longer cleanable at prep area.

Basic - Single-service food containers not stored inverted at dry storage. Operator stored inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator stored wiping cloth in sanitation solution Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor under triple sink at bar.

High Priority - Nonfood-grade bags used to store lettuce.in walk-in cooler. Operator removed lettuce from bag and placed them in food container. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over breads in reach in freezer. Operator removed ground beef to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to stored knives at behind the cookline. Operator removed knives Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink at bar.

Intermediate - No soap provided at handwash sink at salad station. Operator provided soap. Corrected On-Site

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

Basic - Employee wearing bracelet other than a plain ring on their hands while preparing food. Discussed with operator about food preparation procedures and employee removed bracelet. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Ice stored next to handwashing sink that is exposed to splash at server station area.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored between bottles at bar. Operator removed and placed ice scoop at proper storage. Corrected On-Site

Basic - Single-service food containers stored on floor. Operator removed from floor and placed it at dry storage. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with bread in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce/salads 55F cold hold less than 4 hours. Operator took salads to working walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill pitcher with water. Educated employee on hand wash only. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container in back food prep area.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes handled soiled dishes then proceeded to touch clean dishes without washing hands. Discussed with operator the importance of hand washing. Observed operator wash hands between dirty and clean Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam mixture marked 1/21.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (53 F - Cold Holding). Per operator item has only been out for 30 minutes. Operator put in refrigerator to rapidly cool. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on splitter at mop sink

Intermediate - Handwash sink used for purposes other than handwashing. Rubber spatula in hand sink in back prep area by office

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Had training for all but 2 employees hired over 60 days.

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. Provided operator with Employee Health Agreement

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil from water to be cleaned Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over ready to eat spinach and cheese in reach-in cooler. The chef moved raw tuna to bottom of reach-in cooler. Corrected On-Site

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

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

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

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

Basic - Food stored on floor. Observed box of bread on floor in walk-in freezer. Corrected On-Site

Basic - Ice scoop handle in contact with ice in bar. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a protein drink in reach-in cooler in bar area. The manager discarded protein drink. 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 - 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 cook wipe hands on pants and shirt than engage in food preparation. Educated operator on proper hand washing.

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 tuna in stand up reach-in cooler across from cook line. Corrected On-Site

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.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner above steam table.

Basic - Cove molding at floor/wall juncture broken/missing in dishwashing area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in salad prep station. Corrected On-Site

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

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

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

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