SAM'S ST JOHNS SEAFOOD #3

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee pulled fish from broiler to place on plate, fish was 95F. Instructed employee to place back in oven then71F.

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. 0 ppm Ports cleaned the 50ppm Corrected On-Site Repeat Violation Admin Complaint

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. Cook pulled pants up and did not wash hands before returning to prepping food. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee washed hands and dried with towel then touched soiled knob to turn off water. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer: Raw unpackaged catfish stored over cooked mussels.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of fish-dip 45F made 2/7 in cooler overnight. Stop sale issued. In reach in fish cooler: fish 47F then 46F, gator 44F then 38F, fish 44F the 38F. Ice was added. Corrective Action Taken

Intermediate - Employee with long fingernails and/or painted working with exposed food, single-service items or clean equipment and utensils. Server working expo with long nails. Trimmed during this inspection. Server scooping ice with painted nails.Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler soiled with good debris. Interior of ice machine has pink substance on top wall. Interior of reach in fish cooler soiled with food debris. Soda nozzles soiled with soda syrup. Can opener blade soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Cook dump water in hand wash sink. Reviewed proper procedures with employee. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Sink in ware wash area has no soap. Refilled during this inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in server station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over wine in reach in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employees on cookline wearing bracelets and watches.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked together wet on rack over dish machine.

Basic - Equipment in poor repair. Shelves in walk in cooler rust pitted. Shelves in walk in freezer rust pitted. Can opener rust pitted. Cutting boards have deep grooves with stains throughout kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor on cook line and floor in ware wash area. Repeat Violation

Basic - Grease receptacle/ dumpster lid open, broken, or missing. Grease lid open. Doors and lid open.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline: utensils in water 62-94F. Employee refreshed water. Tongs on handle of broiler. Removed during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and reach in cooler gaskets throughout restaurant. Walk in cooler and freezer shelving has old food build up. Dish rack soiled with lime buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans.

Basic - Single-service articles not stored inverted or protected from contamination. Plates and bowls on cook line and wait station.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on speed rack over ten pound cans. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Walls and ceilings throughout kitchen soiled with dust. Floor soiled with food debris and black substance at walk in freezer entrance-and standing water on cook line Vents throughout kitchen Walk in freezer has ice build up

Basic - Unnecessary items/unused equipment on the premises. Unused fryer near back door.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut tomatoes and onions.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately three live flies in kitchen area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hushpuppy mix on cook line with no time mark. Manager added 11:00 to bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers on cook line soiled with food debris. Interior of reach in cooler in server station soiled with food debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on shelf over wine in reach in cooler. All moved. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water near ice machine and standing water on floor in dish area. Manager stated pipe needs to be repaired. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on cook line in water at 125F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice buckets soiled with pink substance. Exterior of reach in protien cooler and gaskets soiled with food debris.

Basic - Standing water in bottom of reach-in-cooler. Cooler in server station Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave at server station soiled with food. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen. Observed hood filters soiled with grease over fryer

Basic - Floor area(s) covered with standing water. Observed standing water on cookline under fish prep table, and missing tiles

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build upo in walk-in-freezer behind unit and on shelves by the door.

Basic - Ice scoop handle in contact with ice. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( ice and cream cheeses salad )

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler in kitchen

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 dishmachine at 0 ppm chlorine. Manager replaced chlorine supply and dishmachine measured at 50 ppm CL. Corrected On-Site Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Ice buckets, Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager place ice buckets on middle shelf for protection. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed missing light shield located above two flip-top make table coolers in kitchen.

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 the dish wash machine at 0 ppm for chlorine. The system was primed and achieved 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded yellow cheese at 65F on the cook line. ALSO, rice mix on the cook line at 67. Both were pulled from the reach-in cooler around 12:30. Each was placed on metal food equipment and placed in the walk-in freezer. Time as a public health control was discussed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cold table cutting board at the wait station is stained.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 outside is not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in the kitchen have an accumulation of dust. ALSO, the light switch by the back door has an accumulation of grease.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the cook line reach-in cooler against the wall.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice on the cook line, 73F.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed hush puppy mix lacking a time stamp. An adjusted time mark was added. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed yellow spray chemical stored on a table with crab. The sanitizer was moved to cleaning. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the shroud in the ice maker is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food and ice in the cook line hand wash sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk CO2 tank outside is not secured.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in 83F water. The water was discarded. The fresh pan was placed on the flat top for heating and maintains at 135F or above. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of debris on the tea drawer and seasoning bottles. ALSO, the area over the soda nozzles. ALSO, the mop sink area has an accumulation of soil.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-06-13: Employee training by SafeStaff (10 certificate). Complied

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose near dish machine hangs in sink. Also,handle is leaking.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Times not marked on hush puppy mix or okra on cookline. Operator plans to update time procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cookline has food debris. Interior of microwave in server station and on cookline have food debris. Ice bin in server station has black substance near top of ice bin. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pieces of fish in sink on cookline evidence of sink being used for other purposes.

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of sugar. Cup inside seasonings. Removed. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair and/or soiled. Wall in ware wash area and server station soiled. Floor has several broken tiles and standing water. Dusty ceiling tiles in kitchen area. Repeat Violation

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. Red snapper in walk in cooler in ROP packaging bearing label that fish must be opened. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of chicken in reach in cooler at server station, removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over clean dishes. Moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf

Basic - In-use knife/knives stored in cracks between pieces of equipment. In server station, knife between tray and shelf. Manager removed. Also, ice scoop handle inside ice. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of doors of reach in units in server station. Manager cleaned. Corrective Action Taken Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On clean dishes on clean dish rack.

Basic - Working containers of food removed from original container not identified by common name. Container labeled sour cream has slaw inside.