SALT LIFE FOOD SHACK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw partially cooked beef stored over cooked chicken on speed rack in walk in cooler. Moved by manager. Corrected On-Site

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Operator has "asterisk (*)" marked on kids online menu offering burgers undercooked. Operator stated that burger are fully cooked but has asterisk to inform customers of health risk. Informed operator that kids menu can not have burgers served undercooked. Customers will have to order from regular menu to have burgers undercooked. In house kids menu do not have asterisk.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on right side of cook line. Manager provided Corrected On-Site

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Operator partially cooking raw beef and storing in walk in cooler and cook line but has no monitoring and not properly labeling

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Manager provided Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In far end of cook line reach in cooler. Employee cleaned Corrected On-Site

High Priority - Live, small flying insects found Observed one live flying insect at upstairs ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (45F - Cold Holding) placed on line for less than one hour per person in charge. Discussed with leaving flip-top cooler open when not using product. Person in charge placed ice on product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed non-continuous cooking of chicken wings per discussed procedures with person in charge missing written procedures. Provided blank copy and discussed with person in charge. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with food debris.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed one bag of vacuum packaged fish not removed from its reduced oxygen packaging while thawing. Person in charge sliced bag open. Provided new hand out for thawing vacuum packaging fish Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed in establishment. Person in charge found printed license and brought to front counter. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water on floor at upstairs outside bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, two (2) containers of clam chowder soup 93F. Clam chowder was placed into walk in cooler approximately 4.5 hours prior - time when cooling began could not be determined. Chowder discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, two (2) containers of clam chowder soup 93F. Clam chowder was placed into walk in cooler approximately 4.5 hours prior - time when cooling began could not be determined. Chowder discarded. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In bar area, bartender handled sanitizer bucket with bare hands and immediately handled beer bottle and clean glassware without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. In dish area, dishwasher handled soiled pans, rinsed pans off and loaded dish machine and immediately handled clean pans and lids without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near fryers on cook line, tempura batter and egg wash stored in flip top cooler 48F. Both items placed into cooler approximately 2.5 hours prior. Both items moved to walk in freezer to cool. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In cooler drawer on cook line, pan of raw oysters does not have tag.

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. Dishwasher drinking from open container - cup stored on top of dish machine. Cup removed. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks working in kitchen.

Basic - Open dumpster lid. Lid propped open with rod. Lid closed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Four rusted cans of beans stored in dry food storage area in kitchen. Cans discarded.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line handled personal cell phone and immediately handled clean cooking utensils without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. In prep area of kitchen, prep cook shucking raw oysters with gloved hands and immediately began touching clean bowls, salt, and utensils without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Jug of green cleaning chemical stored on counter with clean cups and iced tea equipment in upstairs server area. Spray bottle containing yellow chemical cleaner stored on counter with clean cups in upstairs bar area. Both chemicals moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at both ends of splitter for outside faucet in upstairs dining area. Maintenance on site left to purchase breakers. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line with storage buckets stored inside. Hand washing sink in bar area with soiled towels stored inside. Items moved. 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. Dishwasher in dish machine area drinking from unenclosed cup. Cup covered with lid and straw. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Plastic cups in server area across from pass through window.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water wattle store in beer walk in cooler. Bottles discarded. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single use foil containers stored on shelf above sushi cooler. Containers inverted. Corrected On-Site

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. In kitchen 0 ppms, primed 10ppm primed 100ppms Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine upper area.

Basic - Open dumpster lid. Propped open with stuck.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bagged raw beef in container with sliced ham. Moved to proper storage areas. in clean pans Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussel dip on line cooler 47-50f moved to walk in freezer to cool down Corrective Action Taken

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chart, chart moved Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to sushi area, moved Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Wired dipping baskets used in egg wash with broken wires. Discarded Corrected On-Site

Basic - Open dumpster lid. Lid closed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of grillColeslaw 48f black beans mix 50f salsa 48f placed bags of ice on Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Container of oysters in drawer cooler on line with no tag, employees not sure where tag is located

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line. Hat appeared Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked together wet, taken apart to rewash and dry Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Chill sticks stored on walk in freezer floor, moved Corrected On-Site

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Four way splitter added, needs back flow on each non- chemical outlet of splitter. Repeat Violation Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags missing from oysters in pans in walk in cooler and oysters in drawer, manager provided Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen over line coolers, moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers and prep tables, manager moved Corrected On-Site

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Cooler on line and single door cooler in egg wash station

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Orzo 117-124° sent to reheat Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Four way splitter on mop sink no back flow preventer

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kyle

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. hand sink on line , provided Corrected On-Site

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. Anthony

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with yellow substance inside, labeled Sanitizer Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep areas, moved to lower levels or discarded Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Behind dumpster

Basic - Open dumpster lid. Manager closed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in both hand sinks on line, moved Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun on server station. Employee cleaned Corrective Action Taken Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Chill sticks in walk in freezer. Moved Corrected On-Site Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over dish area, oyster area, and pick up prep area, moved Corrected On-Site Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear wet containers stacked to dry Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Large clear plastic containers cracked in walk in cooler with brochettes Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Shields inside with black residue in microwaves, moved to clean Corrective Action Taken Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer coolers black build up around gasket area Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler Warning - From follow-up inspection 2021-07-26: Time Extended