BARNACLE BARNEY'S

High Priority - Container of medicine improperly stored. **Corrected On-Site*pepto bismol on shelving over clean dishes and food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauce (113F - Hot Holding); chowder (120F - Hot Holding); rice (128*F - Hot Holding) the water was turned up to reheat to 165 F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. HVAC Spray on shelving over clean dishes and food. Corrected On-Site

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.

Intermediate - No 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 black mold-like substance in the interior of the ice machine/bin.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Ham , fish, thawing on table

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 47 F Chef began to process the burgers and freeze them during inspection , refrigerated the rest of the ground beef until processed

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.

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in handwashing sink

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Corrected On-Site

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.consumer advisory was emailed to the operator printed and posted during inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagne, pasta , chicken wings

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. Tina

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

Basic - Food stored outside. Observed fresh oil containers stored outside of the enclosed kitchen on the unenclosed bar patio area

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

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing on table in kitchen @47 f