BOATHOUSE RESTAURANT

High Priority - Live, small flying insects found Observed three flying insects in the main bar Spoke to Manager current professional pest control service treating the area. Notify supervisor on duty next unannounced inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food debris left on the blade. White cutting board stored on the expo line soiled has yellow stains on the surface. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container with asparagus cracked on both ends (blanched) located prep kitchen.

Basic - Old food stuck to clean dishware/utensils. Observed utensils spoons has white residue left on the surface near soup in the expo line.

Basic - Waste line missing at soda gun holster. Observed waste line missing on soda gun holder main bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef carpaccio over hummus in walk in cooler. Chef moved product. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -Filter installed 09/24. Filter on back order. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Chef removed. Corrected On-Site

Basic - Light not functioning. -heat lamp on cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked pasta 51°f stored inside reach in cooler drawers on the cook line less 1 hour recommend quick chill pasta Chef discarded product at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in the server area, Chef explained to employee drinking cup must be covered. Employee discarded immediately. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on the storage shelves located in reach in cooler in the raw bar. Recommend to resurface or replace

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 25 dead flies in the control device above hand wash sink. - From follow-up inspection 2025-02-05: Checked dead flies inside control device above hand wash sink. Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed draining water on the floor in the server area. Maintenance notify. Corrective Action Taken - From follow-up inspection 2025-02-05: Observed draining water on the floor in the server area. Found out the water leaking from the counter in the server area. Recommend to keep floor dried from standing water in the server area. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed lemon slicer has old build up left on the surface, located in back prep kitchen. The lemon slicer replaced at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored in the outside bar recommend to Inverted the plates stored on the plastic bar mats. dock side bar. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves in the dish machine area.

Basic - Floor area(s) covered with standing water. Observed wet floors throughout the kitchen, dish machine area, main cook line, back prep line.

Basic - Old food stuck to clean dishware/utensils. Observed plate has debris on the plate located on counter in the dock side bar. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,46 f held less than four hours.Operator discarded. Corrective Action Taken Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of produce cooler door. Top of fryer cabinet has a residue build up.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face without washing hands, recommend to wash hands immediately. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the trophy side station. One in Captain side station Recommend to notify professional pest control service, called Christal Supervisor on duty next unannounced inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature baby kale 45/46 stored inside reach in cooler refrigerator on cook line, stored less than four hours.rechecked @11:26am 41°f Recommend to quick chill. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler (fry cooler) notify maintenance Corrective Action Taken

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. Checked dishmachine twice chlorine 0 ppm of final rinse sanitizing spoke to Chef not working properly The Hobart dishmachine specification is for hot water sanitizing, recommend to notify dishmachine company immediately. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in the server area called Supervisor on duty Jessica Harrod at time of inspection told give next routine inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of Cajun butter milk 47°f stored less than 4 hours recommend to quick chill in the blast chiller. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tag not kept in chronological order 5/2 and 1/ 2 in the same bundle with other tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has white residue left on the surface located in the back prep line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve in the dishmachine area.

Basic - Old food stuck to clean dishware/utensils. Observed extra large plates has old food stuck on the surface located on the cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed ice berg lettuce not wash prior to placing inside campro container.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in the main server area.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed ROP Package of kids cheese sauce stored inside walk in cooler does not have ROP on the label, or time on the label when product is bagged. Spoke to Chef on the required information.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing water inside the beer cooler at main bar.

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./one employee certificate expired/Johanna.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishmachine employee touch dirty apron after placing clean plates on the transport cart for storage, did not wash hands explained to employee.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one bee in the raw oyster bar and one bee in the dock bar. Recommend to notify current pest control service to treat in the specific area.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler used for wines in (Dock Bar)

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair while pushing tram cart to meat walk in cooler did not wash hands after touching hair, recommend training for employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked spinach 45°f stored inside reach in cooler less than 4 hour on the cook line recommend to use smaller amount in pan to maintain proper temperature. Ice bath recommend to Sous Chef. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted located in the dock bar. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of bottom of reach in cooler very sticky captain bar.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic containers not inverted on the counter in the pantry area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the prep sink located in the back kitchen.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw ground beef down and then plating lettuce and tomatoes Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter found at 97° on the line. Corrective action taken: reheat butter to 165° within two hours for temperature recovery retell butter now temping at 166° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon slicer, tomatoes slicer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Captain bar Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build on fan covers in walk in freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fry station cooler Corrected On-Site

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

Basic - Raw fruits/vegetables not washed prior to preparation. Romain lettuce Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored handle down Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container Corrected On-Site

High Priority - One Live, small flying insect in each bar .Total of three live small flying insects at the bar.

High Priority - Toxic substance/chemical improperly stored.Cafiza stored on top of coffee machine at servers station.All purpose cleaner stored at the bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are soiled in kitchen.First ice machine chute is soiled.Ice scoop holder is soiled at the ice machine area.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee filters at the ice machine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up inside fryer cabinets in kitchen.Residue build up on wall in the dishmachine area.All gaskets in walk in coolers are soiled.Ceiling in the meat walk in cooler is soiled.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base and middle of back door.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed server wearing nail polish while handling rolls for the customer without wearing gloves spoke to Chef concerning the procedures.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at handwash sink located in the server and cook line.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Checked paper towels provided unable to dispense at hand sink located near cook line and server area. Executive Sous Chef adjusted the paper towel dispenser. Corrected On-Site