PELICAN INTERCOASTAL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed dirty dishes inside the dishwasher, took off gloves put new pair and started to touch clean sanitized dishes, without washing hands first; educated; employee washed hands; Corrected On-Site

High Priority - Non-food grade towel used as liner for food container- cloth napkin stored in direct contact with cooked pasta; removed ; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over corned beef hash and raw smoked salmon over cooked deli meats in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54F - Cold Holding); sliced cheese (62F - Cold Holding) in cooler #1 and #2 at cook line; food not prepared or portioned ed today; foods out of temperature for approximately 30 minutes; stored back inside the cooler; Corrective Action Taken 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. cooked potatoes (110F - Hot Holding)on top of the ranger at cook line; foos out of temperature for approximately 1 hour; placed inside the oven to reheat to 165 F; Corrective Action Taken

Intermediate - Identity of food or food product misrepresented. Red snapper offered on the board special - operator showed invoice of "line snapper" ; operator stated that changed to line snapper but didn't get the chance to change it on the board ; Menu advertises "filet of sole" and operator was not able to provide invoices or a box to proof the product; Corrected On-Site Corrected On-Site Admin Complaint

Intermediate - Mussels tags not marked with last date served. Advised to date; Repeat Violation

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. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored next to clean dishes by the dishwasher Removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside- screened door at the kitchen Repeat Violation

Basic - In-use ice cream scoop stored on soiled surface between uses- on the back edge at handwash sink ; removed Corrected On-Site

High Priority - Employee washed hands with no soap. Observed numerous stored employee taking off gloves after walking out of walk-in cooler; rinsed hands with plain water and no soap put new pair of gloves on and started to work with foods; educated; employee washed hands; Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsing off food container with plain water; placed foods inside and started to blender;

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef bones and veal over cheese in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding) at expo line; as per operator food on TPHC ; time not tracked and no form; provided form and operator marked time ; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on breakfast menu- advised to put asterisks; operator started to add it during ins Corrective Action Taken

Intermediate - Mussels tags not marked with last date served. Advised to date Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed numerous stored cooked food containers in walk-in cooler without date marks; as per kitchen employee some foods cooked "yesterday" Advised to date mark when food is prepared;

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.

Basic - Exterior door has a gap at the threshold that opens to the outside- back door kitchen Repeat Violation

Basic - Food stored on floor- bucket of cut potatoes by the back door in the kitchen Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw breaded chicken over diced watermelon at flip top cooler by back door, raw shell pooled eggs over pesto at flip top cooler by grill. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: whipped butter (66F - Cold Holding); beverage cooler in server side station: almond milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control for whipped butter. Operator moved almond milk to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over cook range: hollandaise (122F - Hot Holding); on toaster oven: clarified butter (125F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out half the water and add fresh water to achieve 50-100ppm chlorine sanitizer.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags missing last order sold date.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed double panned at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are grooved with black mold like substance at flip top coolers on cook line. Can opener blade has an accumulation of black mold like substance.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee over condiments by server side station. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas regulator hose directly over grill has a heavy accumulation of grease.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee food runner entered the kitchen put on gloves went into walk in freezer to retrieve a bag of onion rings and then grabbed a handful of onion rings with gloved hand but never washed hands, operator spoke to employee about the importance of handwashing. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At server reach in freezer raw salmon not commercially packaged stored over ready to eat ice cream not commercially packaged, operator discarded raw salmon.

Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwashing sink used to store cleaning supplies, operator moved all cleaning supplies to proper storage. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler Manhattan clam chowder, mashed potatoes, house made marinara sauce prepared on site and held more than 24 hours with no date marking, operator assigned someone to apply proper date marking. Corrective Action Taken

Basic - Food stored on floor. At walk in freezer several boxes of raw beef stored on floor, operator moved all boxes to proper storage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At salad prep area several bottles containing various commercially purchased dressings not labeled, operator labeled all bottles correctly. Corrected On-Site