ANGLER AND ALE

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. 170 F

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. Observed ROP frozen raw fish done on site date 11/22 In freezer

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - oyster tags not marked with last date served.

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

Basic - Single-service articles improperly stored on the floor in storage area downstairs.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Intermediate - Handwash sink not accessible for employee use at all times. Dish room hand wash sink is blocked by a cart

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna nachos, fish ceviche not identified as raw or undercooked on the menu

Basic - Ceiling tile missing. In walking cooler, produce storage area

Basic - Utility lines are unnecessarily exposed. Downstairs storage area

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.observed raw shrimp in reach in cooler out of temperature over night . @53F 10lbs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.raw shrimp 53F

Intermediate - Handwash sink not accessible for employee use at all times. The dish room hand wash sink is not accessible due to the container sitting on sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche , tuna nachos are not identified as raw or undercooked on the menu,

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. The walk-in cooler , freezer and stand up coolers in kitchen are out of service. No food is stored in these units and a refrigerated truck is on site for cold holding.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Raw fish ceviche stored over/not properly separated from cooked shrimp, and seaweed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gallons of milk at 46-48 overnight in glass door unit cut tomatoes (67F - Cold Holding); cheese (67F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.milk 46 -48 f cut tomatoes (67F - Cold Holding); cheese (67F - Cold Holding)

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling tile missing. Downstairs in storage area

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink next to triple sink Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. raw chicken with cooked pork . Corrected On-Site

Intermediate - Dish room Handwash sink not accessible for employee use at all times.blocked by carts

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potatoes chopper is soiled chef put in dish area to wash Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the end of cookline across from grill.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Food stored on floor. Oil containers on the floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles, cups, improperly stored on the floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in lift lid cooler on cookline

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger over raw fish in drawers under prep table on cookline

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

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

Basic - Bowl or other container with no handle used to dispense food. Scoops in panko gas broken handle

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Scoop used in panko has cracked or broken handle

Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche and tuna not identified as raw on menu

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

Basic - Time/temperature control for safety food thawed in an improper manner.thawing in sink with no running water

Intermediate - - From initial inspection : Intermediate - Can opener blade surface soiled with food debris, mold-like substance or slime. - From follow-up inspection 2023-06-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche, seared tuna not identified as raw or undercooked on the menu - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing.storage are downstairs - From follow-up inspection 2023-06-15: Ceiling tile missing.storage are downstairs Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cake in unit 10 , raw shell egg over berries unit 10. Corrected On-Site

Intermediate - /oyster tags not marked with last date served.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. In dish area hand wash sink blocked by cart

Basic - Equipment in poor repair. Stand up reach in cooler is not working, no food in units 8 and 9. Bakers pride ovens ( 2) are not working.

Basic - Water leaking from pipe at handwash sink near triple sink

Basic - coconut shell purchased from a supplier reused to serve food.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2022-06-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Downstairs storage area by walk-in cooler ceiling panels are soiled. - From follow-up inspection 2022-06-08: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Downstairs storage area by walk-in cooler ceiling panels are soiled. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48*°F - Cold Holding); roasted hot pepper (55*°F - Cold Holding) Item are in the top,of reach in on cook line. Lids were closed on reach in cooler , cheese and roasted hot pepper were placed in side unit to rapid cool down. 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 on cookline 127°F , put on grill to reheat to 165F

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. Gene Henri Bessy Dieveubil Food Training is scheduled for 12/9/21

Basic - Ceiling tile missing. In dish room and dry storage area.

Basic - Food stored on floor. Container of Oil on the floor

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.