GEIGER KEY MARINA AND FISH CAMP

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken wings (61-66F - Cooling) stored inside make table located in the cook line in front of fryer. As per operator cooked chicken wings was prepared yesterday afternoon. Observed cooked conch ceviche (52-51F - Cooling)stored inside salad station cooler located in the kitchen area. As per operator cooked ceviche was prepared yesterday.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (61-66F - Cooling) stored inside make table located in the cook line in front of fryer. As per operator cooked chicken wings was prepared yesterday afternoon. Observed cooked conch ceviche (52-51F - Cooling)stored inside salad station cooler located in the kitchen area. As per operator cooked ceviche was prepared yesterday. Observed pico de gallo (55F - Cold Holding); raw grouper (63F - Cold Holding); raw coconut shrimp (64F - Cold Holding); raw beaded lobster (64F - Cold Holding); raw chicken (64F - Cold Holding); breaded chicken (63F - Cold Holding) stored inside make table located at the cook line in front of fryer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (55F - Cold Holding); raw grouper (63F - Cold Holding); raw coconut shrimp (64F - Cold Holding); raw beaded lobster (64F - Cold Holding); raw chicken (64F - Cold Holding); breaded chicken (63F - Cold Holding) stored inside make table located at the cook line in front of fryer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled and can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of the hand washing sink in the kitchen area. Corrected On-Site

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors located in the kitchen area.

Basic - Carbon dioxide/helium tanks not adequately secured. Located by the soda rack. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed make table cooler ambient temperature at 57F, located in the cook line in front of the fryer.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of standing freezer soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.