SQUARE GROUPER BAR AND GRILL / MY NEW JOINT

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.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing RTE plated food wearing only one glove coached employee on proper handling of RTE foods and glove wearing and changing Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (47F - Cold Holding); Fish (46F - Cold Holding) Beef (46*F - Cold Holding) items be relocated to walkin cooler or iced down.

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on cook-line not maintaining 41F or below . Tech was called for service Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in upstairs walk-in cooler is dusty Corrected On-Site

High Priority - At upstairs bar observed Liquor Bottles stored in ice used for oyster service See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in drawers Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @70F Utter was out for preparation and was relocated to reaching cooler to cool down Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in had washing sink

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Open dumpster lid.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of mold-like substance in the interior of the upstairs ice machine/bin. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Upstairs kitchen

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Non-food grade paper/paper towel used as liner for food container. Wet paper tower used on rosemary

Intermediate - Handwash sink used for purposes other than handwashing. Coffee station handwashing sink has a coffee filter stored in it

Basic - Equipment in poor repair. Observed a cracked ice machine drop shelf.

Basic - Ice scoop handle in contact with ice. upstairs bar Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over cooked stone crab claws in walk-in cooler Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled Corrected On-Site

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

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Corrected On-Site

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - In-use ice scoop stored on soiled surface between uses.

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

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked squash in walk-in cooler

High Priority - The upstairs 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. 0 ppm chlorine *Corrected On-Site chlorine @100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato 112F, reheating in oven to 165F Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The Can opener blade is soiled.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate - Upstairs bar Handwash sink used for purposes other than handwashing. Observed a Strainer in handwash sink

Basic - Bowl or other container with no handle used to dispense sugar

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - In walk in cooler Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked lobster

Intermediate - In prep room , Handwash sink used for purposes other than handwashing. Observed potatoes being washed in a double prep sink that has been designated on one bay as a handwash .

Basic - At bar on wait station side Ice scoop handle in contact with ice.

Basic - Floor area(s) covered with standing water in cook area upstairs kitchen . Corrected On-Site

Basic - Food cooling stored on floor in walk-in cooler

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at upstairs bar is soiled.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in walk in cooler Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Repeat Violation

Intermediate - Handwash sink missing in food preparation area. Double sink is being used for Handwash in the prep kitchen but the double sink is also being used as prep dump sink.

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Leaves on edge of door frame and exterior on ice machine .

Basic - Reach in gaskets in poor repair. On cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as a scoop in panko container

Basic - Plastic containers of oil stored on floor.

Basic - Unprotected ice machine in a customer/nonsecure area.

Basic - Wiping cloth sanitizing solution stored on the floor.