THE BOATHOUSE FORT MYERS TIKI BAR & GRILL

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 shrimp in walk-in cooler. The manager moved the raw hamburgers under the raw shrimp in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers patties (53F - Cold Holding); raw hamburgers rolls (56F - Cold Holding); raw mahi (47F - Cold Holding); raw salmon (51F - Cold Holding); raw shrimp (48F - Cold Holding); raw snapper (50F - Cold Holding) in reach-in cooler under cook line. The manager placed ice on all raw items. Observed raw shrimp (49F - Cold Holding); raw mahi (48F - Cold Holding) in reach-in cooler across from deep frier. The manager placed ice on raw items. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

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

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 reach-in cooler under cook line ambient temperature 50F.

Basic - Equipment in poor repair. Observed reach-in cooler under cook line gasket torn. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed water leakage from light fixture in kitchen.

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

Basic - Open dumpster lid.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in back beside 2 compartment sink being used as dumping ice. The manager discussed the purpose of handwashing sink with staff to only be used as handwashing and only handwashing. Corrective Action Taken

Intermediate - No soap provided at handwash sink bar. The operator placed soap at handwashing sink in bar. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler across from deep frier gasket torn.

Basic - Food stored on floor. Observed bottles of water on floor in storage room. The manager removed bottles of water from off the floor. Corrected On-Site

Basic - Open dumpster lid. The manager has dumpster lid closed during inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. The manager doubled bucket sanitizer bucket. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey burgers over raw steaks in reach-in cooler under cook line. The manager moved the raw turkey burgers beside the raw chicken under the raw steaks in reach-in cooler under the cook line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in bar area used as dump sink. The manager educated staff on proper use of handwashing sink. Corrective Action Taken

Intermediate - Microwave missing fan guard cover/splatter shield. Observed microwave above prep table reach-in cooler in need of repairs (missing face place).

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 GM the Oyster Consumer Advisory HR Form 5025-131. The GM posted Oyster Consumer during Inspection. Corrected On-Site

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

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

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. Operator is unable to locate forms at time of inspection. All employees on duty at time of inspection signed form. Corrected On-Site

Basic - Ceiling tile missing. Observed 3 missing ceiling tiles near dry storage room. Operator states ceiling tiles are on order, and that the original tiles were damaged due to a water leak that has already been repaired.

Basic - Plumbing system in disrepair. Observed broken faucet on hand wash sink by ice machines. Operator has already contacted repair service.

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. The manager removed sanitizer bucket from under handwashing sink in kitchen. Corrected On-Site

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

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. Operator was unable to locate procedures at the time of inspection. Operator printed form. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked peppers and onions prepared on site as not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at hand wash sink in ice machine area.

Basic - Bowl or other container with no handle used to dispense food. Observed container used as scoop in mango salsa. Operator discarded item. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large buildup of ice in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets near food pass through window.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 1 open employee drink in cooler on cook line. Operator voluntarily discarded item. Corrected On-Site

Basic - Plumbing system in disrepair. Observed hand wash sink in ice machine area as in disrepair.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stainless steel pans wet nesting on shelves. Warning - From follow-up inspection 2023-03-21: Observed wet nesting of stainless steel pans. Time Extended

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. Observed dish machine at 0ppm chlorine. Operator replaced sanitizer, observed dish machine at 25ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen : salad (58F - Cold Holding); raw fish (56F - Cold Holding). Operator put items on ice for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored at hand wash sink at main bar. Operator removed items from sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored above clean dishes. Operator discarded item. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris on floor in storage room and liquor.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table across from cook line. Repeat Violation

Basic - Equipment in poor repair. Observed several reach-in cooler gaskets torn in kitchen area.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of cranberry sauce. The manager discarded dented cans. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi (45°F - Cold Holding); raw crab cakes (46°F - Cold Holding) in reach-in cooler under cook line. The manager placed ice on raw mahi and raw crab cakes? Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

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

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. Observed cell phone in prep table. Corrected On-Site

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

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