CONCHY JOES SEAFOOD

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 53F - Cooling over night since approximately 6pm inside large plastic container in walk in cooler At current rate of cooling items did it reach from 135F to 41F within 6 hours See stop sale. Warning

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. Observed dish washer handle dirty dishes then grab clean dishes to put on drying rack in back kitchen without washing hands in between at dish Reviewed proper hand washing with operator for employees to wash hands correctly Corrected On-Site Warning

High Priority - Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands at prep station main kitchen Reviewed proper hand washing with operator for employees to wash hands correctly Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 3 small flying insects flying around and landing on clean food equipment at main kitchen Operator attempted to kill and sanitized food equipment Observed one small flying insect flying inside walk in cooler containing raw animal products Operator removed small flying insect from walk in cooler and washed hands properly Corrective Action Taken** Corrective Action Taken Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on edge of flip top cooler lid next to closed food containers at cook line Operator killed and removed live roach, and began to remove items from cooler to clean and sanitize area throughly Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 53F - Cooling over night since approximately 6pm inside large plastic container in walk in cooler At current rate of cooling items did it reach from 135F to 41F within 6 hours See stop sale. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line equipment soiled with grease Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen shrimp sitting in bucket inside prep sink Open placed food under running water and cook began to prep Corrective Action Taken Warning

Basic - Water draining onto floor from triple sink surface at dish pit Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Herb butter inside reach in cooler made on 11/30 date exceeds 7 days after preparation see store sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. . Observed Herb butter inside reach in cooler made on 11/30 date exceeds 7 days after preparation. see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy stainless reach in cooler at front prep area crab stuffing (46F - Cold Holding); garlic herb butter (46F - Cold Holding) butter chips (49F- cold holding); fish dip (52F - Cold Holding) Per operator food not prepared or portioned today and left out of them for approximately 1 hour Operator placed foods in reach in cooler to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in server station bar upstairs bar clam chowder (123F- hot holding); conch chowder (124F- hot holding); Per operator items placed and left out of temperature for approximately 1 1/2 hours Advised operator to turn on heat element to reheat foods to 165F within 2.5 hours

Basic - Clams/mussels removed from original container for long-term storage at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at multiple reach in coolers through out restaurant

Basic - Stored food not covered on reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler at cook line- Cooked Chicken tenders-55F, per operator, items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stole sale. Repeat Violation Repeat Violation Admin Complaint

High Priority - Live, small flying insects found Observed approximately 2 small flying insects landing on box of milk cartons on prep table inside kitchen. Observed approximately 2 small flying insects flying in air and above kitchen food prep tables inside kitchen Observed 3 small flying insects flying around and landing on single service food boxes inside server station at outside bar. Observed approximately 3 small flying insects flying around outside bar. Admin Complaint

High Priority - Observed Dishmachine quaternary ammonium sanitizer not at proper minimum strength at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink At 400 ppm set up at time of inspection Dish machine re ran to 400 ppm at time of inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw conch stored above French fries not both commercially packaged.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler at cook line- Cooked Chicken tenders-55F, per operator, items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stole sale.

Basic - Floor area(s) covered with standing water. Throughout kitchen and meat cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above orange juice, rearranged for proper storage. Corrected On-Site

High Priority - 1 Dented can of tomatoes present See stop sale. Warning

High Priority - 1 Live, small flying insects found on crunchy fry flour at cook line. 2 live small flying insects landing on raw breaded shrimp in prep are. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. Warning

High Priority - Raw bar employee drank out of an open container and then set up a sanitizer container and took clams out of a steamer without washing hands. Raw bar employee went to wash his hands. Corrected On-Site Warning

High Priority - Raw shell eggs stored over cheese not properly separated from ready-to-eat food in dairy walk in cooler. Cook removed eggs Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. See stop sale Cheese 51F over stacked in flip top cooler on cook line for less than 2 hours. Cook returned half the cheese to bottom of cooler. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara sauce 2:20 (126F - Cooling); marinara sauce 3:15 (126F - Cooling) cooling in a deep container at room temperature in kitchen. At this rate sauce will not reach 70F within 2 hours. Chef placed sauce in walk in freezer. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. See stop sale. Corrective Action Taken Warning

Intermediate - Spray bottle containing windex not labeled at bar. Operator labeled. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 84F on cook line. Cook discarded. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board in dessert area. Operator removed. Corrected On-Site Warning

Basic - Liquid eggs stored on floor in dairy cooler. Cook removed. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use at shucking station. Warning

Basic - Standing water in bottom of left reach-in-cooler on cook line. Warning

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 chlorine Dish machine ppm sanitizing solution at less than 10 PPM. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway. . Items have exceeded 7 days after opening or prep. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway. . Items have exceeded 7 days after opening or prep. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto at 46F - Cold Holding- per manager, items not prepared or portioned today. Items removed from reach in cooler fans left out of temperature for approximately 30 minutes. Manager voluntarily discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Trinidad heavy cream sauce at 116F- per manager, items removed from heat and out of temperature for approximately 1 hour. Operator voluntarily discarded.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at main out door bar hand wash sink. Manager provided paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at out side bar. Manager removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over cranberry juices at storage closet.

Basic - Floor area(s) covered with standing water. Observed standing water on floor of outside walk in cooler.

Basic - Food stored on floor. Observed food boxes on floor of walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed food scoop for conch fritter batter in standing water at 70F on cook line. Manager discarded water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at lower bar and main outdoor bar. Manager provided proper signage.

Basic - Old labels stuck to food containers after cleaning. Observed old label on metal food container at dry dish area, manager removed.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in running water at 71F. Employee placed items in each in cooler to thaw. Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine less than 160. Advised operator to use 3 compartment sink for sanitizing dishes. Operator set up 3 compartment sink with quartenary 200ppm. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted. Repeat Violation

Basic - Food stored on floor. At walk in cooler, buckets of condensed milk and pickles stored on floor. Advised operator of proper storage. Operator stored correctly. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 cook line Reach-in coolers, conch fritter 64f 62f fresh garlic 54f raw fish 55f 56f 58f spinach dip 57f cut tomato 56f cabbage 58f raw shrimp 58f, Stop-sale issued, over 4 hours, Cold hold foods not prepped or portioned today. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First 4 cycles of Dish machine were under 160f final rinse. Last attempt was 165f. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board. Was removed. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils in 86f water. Moved to hot water over 135f. Corrected On-Site Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. One in side dining room.