KING NEPTUNE SEAFOOD RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - cooked plantains 61F- cold holding- food not prepared or portion3 today - food stored above fill line - food out of temperature for 30 minutes- operator placed in reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal grater inside hand wash sink- operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp defrosting in standing water - operator placed under running water to defrost properly. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line, operator handled raw fish then proceeded to put on clean gloves and touched clean pan without washing hands. Advised operator of proper handwashing. Operator washed hands, changed gloves. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary solution 0ppm. Advised operator to not use utensils until properly sanitized. Operator corrected to quaternary solution to 200 ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At rear of kitchen in reach in cooler, vacuum sealed tuna thawed. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, plantains (50F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed item into cooler to quick chill. At back storage reach in cooler, crab cakes (49F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight, exceeding 6 hours. See stop sale. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.

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. At rear of kitchen in reach in cooler, vacuum sealed tuna thawed. See stop sale.

Basic - Equipment and utensils not properly air-dried - wet nesting. At rear kitchen clean dish rack, clean pans not properly air dried. Wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 77F. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At rear of kitchen, raw shrimp thawing in standing water. Repeat Violation

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 handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry/re-use. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; opened bag of raw hamburgers stored over ready to eat cooked plantains. Operator moved raw hamburgers to bottom shelf. 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 (TPHC) has no time marking. At cook line; butter and milk, no time marking. Operator stated held less than 4 hours, applied appropriate time mark. Corrected On-Site

High Priority - Toxic substance/chemical (glass cleaner) improperly stored over unwashed potatoes in prep area. Operator removed glass cleaner. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Advised Operator to thaw under cold running water or refrigeration.

High Priority - Food prepared with soiled equipment/utensil. Chef wiped in use knife on apron then proceeded to cut ready to eat food with knife. Advised operator of proper sanitizing for all in use utensils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, plaintains (46F - Cold Holding)not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes. Advised operator of proper cold holding parameters.

Basic - Food stored on floor. At dry storage area, oil stored on floor. Advised operator of proper storage.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer 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. Butter at cook line missing time stamp. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for remaining 2 hours. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On ice bath: buttermilk dredege (70F - Cooling) at 3:12 since 11:30 - 64F at 3:30 At current rate of cooling product will not reach 41F within 4 hours. Operator elected to discard product. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. reach in cooler prep area: cooked rice (109F - Cooling) at 1:50 since 12:50 - 111F at 2:15 At current rate of cooling product will not reach 70F within 2 hours. Operator split rice in half and moved to reach in freezer to quick chill. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked ribs not in commercial packaging reach in freezer in dish washing area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure sent to operator. 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. cooked rice (108F - Hot Holding) Observed resting in steam well, not set up. Operator added water to steam well and turned on steam well. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing date of last order sold. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler on ice: Cole slaw (55F - Cooling) at 1:40 since 10:30 - 56F at 2:10 Observed double panned. At current rate of cooling product will not reach 41F within 4 hours. Operator removed double pan and placed inside cooler. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, operator uses chlorine sanitizer. Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at time of inspection. Warning - From follow-up inspection 2023-09-28: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold - at back prep area.

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. At prep area- commercially processed raw Fish defrosting in package - bearing label to remove from reduced oxygen packaging- operator removed from package. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish defrosting in standing water at back prep area- operator placed in refrigerator. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2022-07-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above flip top cooler at cookline - From follow-up inspection 2022-07-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled - From follow-up inspection 2022-07-12: Time Extended

Intermediate - Clam tags not marked with last date served. Reviewed marking tags with cook. Corrective Action Taken

Intermediate - Establishment not maintaining mussel tags for 90 days. Reviewed saving all tags for 90 days. Corrective Action Taken

Intermediate - Establishment not maintaining clam tags for 90 days.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical. Bottle labeled. Corrected On-Site