PELICAN CLUB

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. Employee wiped face and after without washing hands employee handled tray of macaroni and cheese bites, discussed with operator, employee washed hands. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of seabass (121F - Cooking) discussed with operator, emailed copy of non continuous cooking guide and application.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink across from deep fryers, discussed with operator to install sign.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream n walk-in cooler opened approximately 25 hours not dated Operator dated Corrected On-Site

Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- blocked by food cart; utensils inside handwash sink at prep station Removed Corrected On-Site

Basic - Food stored on floor- cases of oil in the dry storage area; Stored properly Corrected On-Site

Intermediate - Equipment drain line from coffee machine draining into handwash sink at servers station Removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put hand in garbage can then put on gloves - operator instructed employee to remove gloves and wash hands before putting on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef over bread - operator moved bread. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed procedure with operator dated tags during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At prep station - operator moved tray. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee pulled back hair. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.ice buckets - operator inverted. Corrected On-Site

Basic - Stored food not covered. Rolls on speed rack not covered - operator covered. Corrected On-Site

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

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk,container opened Saturday no date stamp - operator date marked. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and used paper towels in sink - operator removed. Corrected On-Site

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 - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Operator removed old label from tomato sauce container. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm). Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg whites/opened over 24 hours before/walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta/cooked over 24 hours before/walk in cooler.

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. Carrots(appetizers)prep area/kitchen/corrective action taken/operator washed hands and put on gloves. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Burre blanc sauce/cookline

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom

Basic - Bowl or other container with no handle used to dispense food. Sugar container/kitchen/corrective action taken/operator discarded plastic bowl. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Cloth used to dry cut zucchini/walk in cooler.