EAST PASS SEAFOOD AND OYSTER HOUSE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

Basic - Ceiling tile missing. Exterior storage room off kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Expo line under counter reach in cooler - Raw shucked oysters over cooked shrimp. Cooked shrimp moved during the inspection. No cross contamination observed at time of the inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Line hot hold Mashed potatoes 129/130F less than 4 hrs. Advised chef to reheat to 165F or above and hot hold at or above 135F Chef reheated potatoes during the inspection Corrective Action Taken

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. Walk in cooler ROP mahi and snapper 38/40F

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - Water leaking from drain pipe at expo hand wash sink.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold hold- reach in cooler- spinach dip 42F, shucked oysters 41F. Raw oysters stored over ready to eat spinach dip. Chef corrected rotation. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting soiled next to green beans cooling on ice.

Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink. Bowl was removed from sink. Corrected On-Site

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

Basic - Ceiling tile missing above walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink was removed from food contact surface. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch box stored in glass reach in cooler near house made dressings. Employee removed lunch box from cooler. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees near wear washing area. Manager printed and hung sign at sink. Corrected On-Site

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

Intermediate - Handwash sink does not have enough hot water pressure to properly wash hands. Cook line hand wash sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

Intermediate - Container of raw pre-shucked oysters does not have a proper label. Oyster station, cook line and walk in cooler. Corresponding oyster tags on hand - stop sale OT required. Discussion conducted with chef / manager reference oyster tag information requirements for pre shucked oysters

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by Box Fan

Intermediate - Oyster tags not marked with last date served.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front expo hand wash sink Water turned off Chef turned on water feed during the inspection Corrected On-Site

Basic - Bar soda gun holster Nonfood-contact surface soiled with slime .

Basic - Ceiling tiles missing. Rear dry storage room ( off kitchen)

Basic - Drain cover missing. Rear floor drain

Basic - Kitchen floors in disrepair. Multiple areas of kitchen , preparation and ware wash area.

Basic - Standing water in floor drain/floor drain draining very slowly. Grate floor drain in front of the ice machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw hamburger patties stored over pan of cooked vegetables in walk in cooler left side middle shelf. Operator corrected storage during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce temperature 45f/49f in walk in cooler (cooked day prior). Operator discarded Alfredo sauce during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce 45f/49f held in walk in cooler from day prior. Operator discarded Alfredo sauce during inspection. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. On interior walls and by ice chute area.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed large cup resting in large container of rice in dry storage area. Operator removed cup during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee backpack on prep table front of kitchen outside of manager office. Operator removed back pack during inspection. Corrected On-Site