THE BOATHOUSE OYSTER BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster Bar walk in cooler - ambient 45F , Shell stock raw oysters 44/44/45/45 ( surface) , cheese 49/47/47, half and half 45F ambient. Per manager and staff less than 4 hrs. AM temp check below 41F All above moved to secondary cold hold unit for rapid cooling . Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Oyster Bar walk in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen cook left cook line and returned multiple times without washing hands before putting on gloves to engage in food handling.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-5 small flying insects observed in main kitchen and ware wash area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 tuna located on main kitchen make bar observed in ROP fully thawed. Packaging states that the product must remain frozen . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre shucked oysters located in oyster upright cooler. 46/50/47F greater than 4 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre shucked oysters located in oyster upright cooler. 46/50/47F greater than 4 hrs. See stop sale Repeat Violation Warning

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

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Two batches of shell stock contained in same ice bin at oyster shucking station. Repeat Violation

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 tuna located on main kitchen make bar observed in ROP fully thawed. Packaging states that the product must remain frozen .

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Main kitchen doors open with small flying insects observed in kitchen ware wash area. Kitchen doors closed during the inspection by Owner / Operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster Bar walk in cooler - Shellstock ambiant 46F , shredded and blue cheese 46/47, packaged tuna dip 46F ambiant ( per kitchen staff less than 4 hrs. - all moved to secondary walk in coolers for rapid cooling) Corrective Action Taken Warning

Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. Multiple bags of raw oysters placed in same shucking station ice box prior to shucking/ service.

Basic - Ice buildup in oyster bar walk in cooler at rear of condenser / fan box unit.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped plastic forks located at the oyster bar.

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster cook station make bar - cheese 53, 62, shredded lettuce 67F Per staff less than 4 hrs. Busy service period- items turning quickly. Operator iced food to facilitate rapid cooling. Upright oyster cooler - shucked oysters 62F less than 1 hr. Warning Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority

Intermediate - 7 Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upon inspectionFull kitchen addition observed to prior dry storage room Dry storage room documented on approved plan review 8/24/19 File # 308096 Warning Reference: 61C-1.002(5)(c)(1) FAC: (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened after being out of business more than 12 months shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, F.S. and Rule Chapters 61C-1 and 61C-4, F.A.C. Such plans must be approved by the division as meeting the sanitation and safety requirements provided in law prior to scheduling of an opening inspection and licensing. For remodeling, plan review submittal is not required if the division can otherwise determine that the intended remodeling will not have an impact on any sanitation and safety requirements provided in law or rule. Plan review is not required for applications for change of ownership when no interruption in operation or no change to the establishment occurs. Plan reviews for additional theme park units are not required if such units have been previously reviewed and approved and have no modifications from the originally approved model. Priority: Intermediate

Intermediate - Observed: Food-contact surface stained / soiled . Kitchen cutting boards Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Oyster cook station Restocked during the inspection Corrected On-Site Repeat Violation Reference: 6-301.12 FC: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Priority: Intermediate

Intermediate - Observed: Tray of raw pre-shucked oysters do not have a proper label. Operator able to provide tag information. No stop sale required Reference: 3-202.17 FC: (A) Raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible label that identifies the: (1) Name, address, and certification number of the shucker, packer or repacker of the molluscan shellfish; and (2) The sell by or best if used by date for packages with a capacity of less than one-half gallon or the date shucked for packages with a capacity of one-half gallon or more. (B) A package of raw shucked shellfish that does not bear a label or which bears a label which does not contain all the information as specified under Paragraph (A) of this section shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d) Molluscan shellfish. Priority: Intermediate

Basic - 5 Observed: In-use ice scoop stored on soiled surface between uses. Kitchen ice machine Priority: Basic

Basic - Observed: 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 Reference: 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section. Priority: Basic

Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Men’s restroom used by employees Priority: Basic

High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings observed on floor under soda machine located in front oyster shucking area of the kitchen. Droppings observed at floor drain and on floor . Droppings removed by manager and area cleaned and sanitized during the inspection. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink Restocked during the inspection Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Oyster shucking station Unable to turn on hot water due to broken handle. Employees using secondary hand wash sink.

Basic - Faucet/handle missing at plumbing fixture. Hot water handle at oyster shucking station hand wash sink.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils at oyster shucking station Inverted during the inspection Corrected On-Site