THE CATCH NEIGHBORHOOD BAR & GRILL

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and started handling clean utensils and containers of food without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

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 walk in cooler gallon of milked opened 3 days ago with no date marked- operator date marked. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At banquet area server station handwash sink- line draining into sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler- potosi salad prepared 3 days ago not date marked - operstor date marked.

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top salad cooler- unwashed in- useavocados with sticker still attached - educated operator- employee removed avocados, Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza station, Microwave door handle soiled with food debris.

Basic - Single-service articles improperly stored. Single service items stored on floor. Advised operator of proper storage. Operator moved items to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mash potatoes (133F -Hot Holding); butter (61F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator of proper hot holding parameters. Operator placed items onto stove to reheat to 165F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo line, sour cream sauce (60F - Cooling)@1:54 since 12:45, 64F @ 2:38. At this rate, product will not reach 41F within 4 hours. Operator placed item in ice bath to fascilitate cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near cook line, no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor underneath prep table. Operator discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water of 80F. Operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining metal pan and in direct contact with scallions and parsley in kitchen. Operator removed paper towel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over cooked short rib at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork belly at walk in cooler. Operator stored properly. Corrected On-Site

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. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (60F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4+ hours. See stop sale.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over bread at stand up reach in cooler by dish area. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2023-07-25: Observed raw oysters over bread at tall reach in cooler by dish room. Operator stored properly. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator, they do sous vide octopus in house. Call Jose Quinones at 561-325-0244; email Jose.quinones@myfloridalicense.com for information on how to create haccp plan. Warning - From follow-up inspection 2023-07-25: Operator was provided contact information for Jose quinones to assist with information for special processes. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over chorizo/Walk in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 48 degrees, shucked oysters, 54 degrees, butter milk(stored overnight)/pre cooler#3/cook line, 75 degrees, butter/kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48 degrees, shucked oysters, 54 degrees, butter milk(stored overnight)/prep cooler#3/cook line, 75 degrees, butter/kitchen

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters, mussels.

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler#1/cook line.

Basic - Standing water in bottom of reach-in-cooler. Prep cooler#2, #3/cook line.

Basic - Stored food not covered. Bread/walk in freezer/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Cornichon/pickles/storage area.

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. Raw chicken over raw beef/walk in freezer/corrective action taken/operator separated both raw products. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.Oysters, Mussels

Basic - Food stored on floor. Calamari/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar stools/dusty/between cushions/bar area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in Walk-in cooler. Removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash for chicken 45f, Less than 4 hours, removed and replaced. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. <200 ppm Quaternary sanitizer bucket. All changed to fresh solution. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 61f shrimp 46f peppers 47f in one line Reach-in cooler. Stop-sale issued. Cold hold foods not prepped or portioned today. Over 4 hours.

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. Butter on counter Less than 4 hours not time marked. Less than 4 hours, marked now.

Basic - Space opening in hood.

High Priority - Food stored in ice used for drinks. Container of cut lemons. Removed to proper storage. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad from 8/08. Was removed and discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach-in cooler, Cooked shrimp 47f cooked pork 48f, ice added for quick chill. Cold hold foods not prepped or portioned today. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 105f, Less than 2 hours, moved to stove top, 170f verified. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some past tags not dated.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag missing from one oyster bag, same delivery from New England Seafood.

Basic - Food stored on floor. Food boxes and bag of onions on Walk-in cooler, Walk-in freezer floor. Removed to proper storage. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in walk-in freezer.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site