DEWEY DESTIN'S HARBORSIDE SEAFOOD RESTAURANT

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. Chlorine 0 ppm x3 attempts / corrected during the inspection to 100 ppm chlorine . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station at cook line - Shrimp 48F corrected to 40F , scallops 57F corrected to 38F Items iced for rapid cooling during the inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo located in walk in freezer Contained in large pot Cooling overnight 56/61F See stop sale Cook - Cool food safety industry bulletin provided to operator. Prob thermometer calibrated during the inspection

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo located in walk in freezer Contained in large pot Cooling overnight 56/61F Cook - Cool food safety industry bulletin provided to operator. Prob thermometer calibrated during the inspection

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.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled. Dishwasher top cleaned and sanitized during the inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Preparation room walk in cooler / freezer floors.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line scoops Standing water 83F Scoops removed during the inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Line upright Chicken tenders over beef patties Chicken moved below beef during the inspection. Corrected On-Site

Basic - Floors not maintained smooth and durable. Walk in cooler Preparation Room

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Preparation room upright reach in - Beef patties over fish . Beef patties moved to walk in cooler Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef patties over fish / shrimp in preparation area upright cooler. Beef patties moved during the inspection. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Items stored in direct contact with drink Ice at front bar drink ice bin . Items removed and ice discarded during the inspection. Corrected On-Site

Basic - Food stored on floor. Boxed fries on cook line Moved off floor during the inspection Boxed bread - walk in freezer Moved off of the floor during the inspection Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line