HOOK & REEL

Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink at bar. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk-in cooler manager added paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in calamari. Manager removed bowl. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket on refrigerator on cook line

Basic - Ice buildup in walk-in freezer. From condenser to floor area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around triple sinks

Basic - Bowl or other container with no handle used to dispense food. In broccoli, manager removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.ice machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Fill holes around chase line in dry storage area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil. Staff picked up. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Manager removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler

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. 00ppm Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner paid at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48F - Cold Holding); held above the cold line in the make table on cook line. Less than 4 hours. Manager placed in another unit to cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Manager removed to clean. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Season containers in sink near walk-in cooler. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Near walk-in freezer. Manager filled Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In rice. Manager removed Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On expo line. Manager removed cup. Corrected On-Site

Basic - Food stored on floor. Oil on cook line. Staff picked up. Corrected On-Site

Basic - Ice buildup in reach-in freezer walk-in freezer. Hanging from condenser. Staff cleaned. Corrected On-Site

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

Basic - Light not functioning. Hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under prep tables Shelves in dish Counter tops throughout establishment

Basic - Stored food not covered. Pork in walk-in freezer. Staff covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

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. Dish machine at bar tested 0ppm.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form.Form must be filled out by each individual employee and Kept on file in facility. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls used in bulk containers. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons on server station. Corrected On-Site

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. Machine in kitchen tested 0ppm through 3 cycles. No chemicals hooked up to machine. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken above fish. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Items in sink at bar and sink in kitchen near walk in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach at bar area.

Basic - Bowl or other container with no handle used to dispense food. Bowls used in all containers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on cook line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf with condiments.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters light build up.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce above ready to eat krab. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Container of medicine improperly stored.- above food, moved Corrected On-Site

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.- 0 ppm, chemical bucket empty, changed, primed, ran 3 cycles, still not sanitizing

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.- fly in dish area

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.-rice 107°, less than 4 hours

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.- chlorine 200+++ ppm

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Wynona Allen 1-10-2017

Intermediate - Probe thermometer not within the intended measuring range of use.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.- hard boiled eggs over 24 hours

Basic - Condensation or other drainage not disposed of according to law.- Pepsi cooler draining into bucket

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.-Keyes

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair.- ripped gasket on cooklinecooler

Basic - Food stored on floor.- soda syrup

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.- floorof walk-in freezer Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.- in bar, moved Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- flour Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- manager removed water Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dusty Behind nozzles on soda machine

Basic - Old food stuck to clean dishware/utensils.- old food on knive hanging

Basic - Reuse of single-service or single-use articles.- food cans to hold utensils

Basic - Single-service articles not stored inverted or protected from contamination.aluminum pans

Basic - Time/temperature control for safety food thawed in an improper manner.- at room temp, moved to cooler Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.- server line

Basic - Wall soiled with accumulated grease, food debris, and/or dust.- prep area

Basic - Working containers of food removed from original container not identified by common name.- bucket of flour

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and shrimp over vegetables in make table on cook line. Eggs on top of potatoes in walk-in cooler Operator moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles at rear beverage area.

Intermediate - Handwash sink not accessible for employee use at all times. Scoop and garbage bag in handsink near walk-in cooler. Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter, operator labeled as sanitizer Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.deli container in rice bin near walk-in cooler. Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooktop knobs, far left. Operator cleaned Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish sink

Basic - Food stored on floor. Jugs of oil on floor under cookline. Operator moved Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bin of old bay seasoning near walk-in cooler. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 79° Operator removed from water Corrected On-Site Repeat Violation

Basic - Light not functioning. Over cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cookline. Operator cleaned Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Bowl with green leaf bits stuck to outside on shelf above dish sink. Operator removed and will wash Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen near walk-in cooler. Operator inverted Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. near barCorrected On-Site Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At beverage area. Operator placed in bucket Corrected On-Site