THE BACK PORCH- DESTIN

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed food in bowls in animal houses on porch to front entrance on both sides. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in upright freezer on 2nd line. Drink in walk in freezer top shelf. Employee removed and discarded drinks during inspection. Corrected On-Site

Basic - Stored food not covered. Tray of shucked ousters stored in walk in beer cooler not covered. Employee covered oysters with plastic wrap during inspection. Corrected On-Site Repeat Violation

Basic - Walk-in cooler ceiling with rust that has pitted the surface. Repeat Violation

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. To left of front stairs to entry of establishment inspector observed a cat/dog house with a live cat sitting in it with a bowl of water and a bowl of food provided. Repeat Violation

Basic - Interior of walk in cooler- (beer cooler) is in disrepair and has exposed insulation at bottom of door. Door has been ordered and is on site waiting for instalation. Corrective Action Taken

Basic - Stored food not covered. Bins of snow crab legs stored in walk open freezer not covered. Kitchen manager placed lids over snow crab legs. Corrected On-Site Repeat Violation

Basic - Walk-in cooler ( beer cooler )door has rust that has pitted the surface where oysters are stored. Door has been ordered and is on site waiting for installation. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Cutting board has cut marks and is no longer cleanable in ware washing area on dish shelves. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Live, small flying insects in dry storage room located off kitchen. Approximately 3-4 small flying insects observed. No contact with food and / or food contact surfaces observed. Flys killed and removed during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Line 1 hot hold - mixed vegetables 129F less than 1 hr.

Intermediate - Equipment chemical drain lines draining into ware wash handwash sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on multiple cutting boards in kitchen. Repeat Violation

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

Basic - Ceiling tile missing in kitchen over make table near expo. Repeat Violation

Basic - Floor area(s) covered with standing water in multiple areas in bar area, kitchen and walk in coolers. Repeat Violation

Basic - Floors not maintained smooth and durable in walk in cooler and Beer cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice machine scoop stored on rusted shelves in walk in cooler. Manager removed scoop and sent to warehouse washing area. Corrected On-Site Repeat Violation

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine sliding doors heavily soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came inside from side door near dumpsters, walked through expo/ wait station into bar area and began to work with out washing hands. Inspector spoke to manager, manager had employee wash his hands. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice bin at bar where oysters are stored and shucked is heavily soiled around the lip of the bin. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used to line food contact surface at Breader station.

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside under porch near front stairs. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen soiled and on shelves in warehouse washing area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing at bar. Bowl with liquid soap stored inside sink. Sink at wait station/expo used to dump ice as evidence of ice stored in sink. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in warehouse washing area. Repeat Violation

Basic - Cloth used as a food-contact surface under dishes and multiple food prep areas in kitchen, bar drink area and wait station. Cloths were removed from under food contact surfaces. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at make table, kitchen and ware washing area on shelves have deep cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on wait station food contact surface and 3 drinks stored on expo shelf.

Basic - Exterior door has a gap at the threshold that opens to the outside near dumpsters. Repeat Violation

Basic - Floor area(s) covered with standing water at bar and beer cooler near bar.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle stored in rice. Repeat Violation

Basic - Multiple Soiled dry wiping cloths in use and stored at make tables on cutting boards in kitchen. Cloths removed and stored in sanitizer solution. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron stored in upright freezer on top of ice bags on cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in multiple locations in kitchen and walk in coolers.

Basic - Water draining onto floor surface. Hand wash sink near walk in cooler door in kitchen running and draining on floor.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sink at bar at lip/ rim where they shuck oysters is heavily soiled. Shelled Oysters are stored in ice at the sink.

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. 2 bowls stored under front porch at entrance to establishment, 1 has food debris.

Intermediate - Handwash sink used for purposes other than handwashing in wait station. Ice in drain of handwashing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station in back of dining room.

Basic - Building components, attachments or fixtures in poor repair. 2 open air vents on cook line. Vent covers missing.

Basic - Ceiling tile missing. Multiple ceiling tiles missing in kitchen on cook line and over make station near expo.

Basic - Cloth used as a food-contact surface under multiple dishes and knife.

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in upright freezer next to French fries on left side of kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside .

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored inside bin of sliced lemons stored in walk in server cooler. Manager removed scoop from lemons. Corrected On-Site

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 3 oyster tags without last date served mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Service expo line- hot hold butter 112/111F less than 1 hr. Operator advised to reheat to 165F and hot hold at 135F or above .

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. ROP package opened during the inspection Corrective Action Taken

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. Kitchen preparation cook cutting cherry tomatoes for salads with bare hands. KM alerted Tomatoes to be used for cook only preparation per Manager.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects observed in fish preparation area under tables .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Bunn station make bar Sliced cheese 46F less than 1 hr. Container overfilled exceeding chill line mark. Repeat Violation

Intermediate - Cook line cutting boards stained. Grill station cook line

Intermediate - Oyster tags not marked with last date served. Contained grouped in dated envelope . Individual tags not dated. Oysters pre shucked and can be sold on the next day after being shucked. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line sanitizer bucket Chlorine 200+ ppm Manager alerted and will dilute chlorine concentration.