SAMS ST JOHNS SEAFOOD

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. Chlorine 0 ppm, manager fixed to 50-100 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line wearing gloves and working with raw fish, washed hands without removing the gloves, Manager addressed situation, employee removed gloves and washed his hands properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, knife stored inside sink, manager moved. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the three compartment sink area, manager fixed. Corrected On-Site

Basic - Food stored on floor. In walk-in freezer, cases of corn and fish on floor, Manager stored properly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the cook line heavily soiled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Basic - Single-service articles not stored inverted or protected from contamination. At the server area, cups not covered, manager placed a lid. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, raw burgers containers stored above snow crab box.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server station, two gallon of milk no date marked

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside sink (metal scrub), manager removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line and dish machine area, manager provided. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, two drinks above sugar bin, manager moved the drinks. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line

Basic - Single-service articles not stored inverted or protected from contamination. Cups at the server station not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the cook line behind fan with dust.

High Priority - Container of medicine improperly stored. At the server station, pain killer medicine on prep table, manager moved. 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. Chlorine 0ppm, manager installed a new sanitizer bucket, 50 ppm. Corrected On-Site

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. At the server station, sour cream packets no time marked, manager time marked 11:00-3:00pm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items I sink, employee moved all. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, multiple drinks above food containers and prep table, Manager moved all. Corrected On-Site

Basic - Floor area(s) covered with standing water. At the cook line, misusing tile with standing water.

Basic - Food stored on floor. In walk-in cooler and walk-in freezer, cases on food on floor, manager moved off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line, interior of microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and under equipment soiled.

Basic - Single-service articles improperly stored. At the server station, cups box on floor, manager moved off the floor. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, cooked potatoes inside igloo cooler 80° (overnight). Reach-in cooler at the server station, portion cup of fish dip 50°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, portion cup of fish dip 50°.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked potatoes inside igloo cooler 80° (overnight).

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, Alfredo sauce no date marked, Manager date marked. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on site (male).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, also ice machine soiled.

Intermediate - Handwash sink used for purposes other than handwashing. At the cook line knife inside sink, employee moved. Corrected On-Site Repeat Violation

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/ Five employees, no certified food manager on site.

Basic - Bowl or other container with no handle used to dispense food. At the cook line, inside rice container, Manager moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment and shelves

Basic - Food storage container/container lid cracked or broken. Some containers cracked (missing corners). Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. At the server station, lettuce tongs handle in contact with lettuce, Manager moved. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the end of the cook line heavily soiled.

Basic - Single-service articles improperly stored. At the dry storage room, cup box on floor, manager moved. Corrected On-Site

Basic - Stored food not covered. In walk-in freezer, snow crab box not covered, manager covered. Corrected On-Site