SCHOONER'S MARKET

Intermediate - Handwash sink at cook line used for purposes other than handwashing- observed employee dumping hot water after cooking shrimp ; educated

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.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes to load dishwasher and touched clean dishes to unload dishwasher without washing hands first Educated; employee washed hands Corrected On-Site

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. Observed cook touching sandwich while plating with bare hands ; food will not be reheated to 145 F or above; educated

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Oyster casino over butter and bread on speed rack in walk-in cooler Clams casino over shredded lettuce in reach in cooler Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (91F - Hot Holding)placed on top of other food containers at steam table; operator stated that will be discarded after 4 hours; no form and no time tracked; emailed form and operator time tracked 11:00-3:00 Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced cheese (55-54F - Cooling)at 12:23 to 55-54 at 12:40 since 10:30; in reach in cooler at cook line; deli paper lined under the cheese obstructing the cold air and cooler opened in between uses; at this rate food will not reach 41 F or below within 4 hours; ice bags added on top and paper removed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep station by dishwasher area;

Intermediate - oyster tags not marked with last date served- some tags

Basic - Cutting board has cut marks and is no longer cleanable- prep area at dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curtains at walk-in coolers

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at prep station Warning - From follow-up inspection 2024-08-09: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name- plastic bottles with wine and oil at cook line not labeled Advised to label Warning - From follow-up inspection 2024-08-09: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep area by dishwasher area;

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employees eating in a food preparation or other restricted area- at salad station/ prep area;

Basic - Wiping cloth sanitizing solution stored on the floor at cook line ; operator placed inside second bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauces in cooler at cook line Raw shrimp over shredded lettuce in cooler at prep station Raw calamari and raw shrimp over soups and red potatoes in walk-in cooking Operator stored properly 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 over fish in cooler at cook line Operator reversed Corrected On-Site

Intermediate - Clams/oysters tag removed from original container prior to container being emptied. Batches divided original tag removed; Operator corrected Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood chowder (57F - Cooling) held overnight not removed- see stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator instructed employee to wash hands - employee washed hands in three compartment sink designated as a hand sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - seafood chowder (57F - Cooling) held overnight not removed- see stop sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Fish prep cutting board encroaches the hand sink on the hot line.

Intermediate - Equipment drain line draining into handwash sink. At front bar.

Intermediate - Identity of food or food product misrepresented. Menu states Chesapeake Fired Oysters purchasing Select oyster from Louisiana - operator stated they will change menu to shoe just Fried Oysters. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seafood casserole prepared two days prior - operator date marked. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Tub of cut greens on walk in floor - operator moved to shelf. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked rice at 55 degrees /walk in cooler#1(stored overnight/covered)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.55 degrees, rice/walk in cooker#1/stored overnight(covered).

Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler/kitchen

Basic - Stored food not covered.scallops, shrimp/walk in cooler#2