DUNE DECK CAFE

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. Outdoor Bar Dishwasher (Chlorine 0ppm) Operator placed new bottle of chlorine sanitizer, rechecked 100ppm. Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then wiped hands on clean dry wiping cloth and touched cutting board. Educated employee. Employee washed hands. Corrective Action Taken Warning

High Priority - Employee switched from working with raw fish then touched clean dry wiping cloth without hand washing. Educated employee, employee washed hands. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed employee Drying cut parsley with bar towel. Educated employee and operator. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Mango salsa in same container as raw fish at cook line flip top Raw smoked salmon over cucumbers in back prep reach in cooler Raw calamari and lobster over fully cooked rice and shrimp in back prep reach in cooler Operator stored products properly. Raw salmon not in commercial packaging over bread at walk in freezer. Repeat Violation Admin Complaint

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. Raw chicken over raw pork, both products not in commercial packaging at walk in freezer. Educated operator on proper storage procedures. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (74F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 2.5 hours. Time control procedure emailed to operator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: pooled eggs (63F - Cold Holding) Waffle batter (46F-cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. Time control procedure emailed to operator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: melted butter (79F - Hot Holding); cooked under grill: peppers and onions (109F - Hot Holding) Per operator, products out of temperature for approximately 1 hour. Advised operator, to use time control. Advised operator to place time mark for remaining 3 hours. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections at outdoor mop sink area, no vacuum breakers. Warning

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. Not available at time of inspection. Bodily fluids procedure emailed to operator. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has rust and food debris. Operator removed to be cleaned. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made 2/9 at walk in cooler no date mark. Operator date marked product. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at lowboy refrigerator at cook line raw beef above raw fish. Operator placed raw beef on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (105F - Cold Holding)overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed butter (105F - Cold Holding)overnight. See stop sale 2) observed Flip top refrigerator ; cut tomatoes, cut melon, sausage, (52-54F - Cold Holding) on ice bath that wasn't filled to top. Operator put more ice and water to get to fill line. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Boat bar near 3 compartment sink. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed with quaternary sanitizer test strip for 3 compartment sink. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed with butter . Operator filled out written procedures Corrected On-Site Warning

Intermediate - Observed can opener and ice machine surface soiled with food debris, mold-like substance or slime. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed green substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Operator tiedown tanks. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Observed dishwasher eating when washing dishes. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above cook line . Operator removed Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by walk-in refrigerator I emailed and operator printed and posted sign. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over English muffins walk in freezer Not commercially packaged Removed Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over soup in walk in cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) front counter service line. Out less than four hours. Move to cooler. cooked mushroom (54F - Cold Holding); ham (46F - Cold Holding); cheese (46F - Cold Holding); sausage (46F - Cold Holding); in flip top cooler on cook line. In unit less than four hours. Not prepped or portioned. Moved to walk in cooler. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning

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. Warning

Basic - Floor soiled/has accumulation of debris. Walk in freezer Warning

Basic - Ice scoop handle in contact with ice. Soda machine at window Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored over spinach in flip top cooler on cook line. Cook reversed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54°F, cut melon 52°F, tzatziki 48°F, corned beef 51°F, cheese 49°F, gyro 50°F, in flip top cooler on cook line, items were cooked/prepped yesterday and kept in walk in cooler over night. Flip top cooler was filled less than 2 hours ago. Operator iced all food items, cooler not holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ on cook line. Operator set up fresh solution at 75ppm. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No QAC test kit. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Stored cod not covered in walk in cooler. Operator covered. Corrected On-Site Warning

High Priority - Dish washer handled soiled equipment or utensils and handled clean equipment or utensils, without washing hands. Reviewed proper procedures with dish washer. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live small flying insects on prep table in back kitchen. 1 live small flying insect on napkins. 1 live small flying insect on prep sink. 2 live small flying insects on cutting board at cook line in the back. 1 live small flying insect inside an empty pan in steam table in back kitchen. Steam table off. 1 live small flying insect inside reach in cooler next to calamari 2 live small flying insects on clean plates at cook line in the back. Warning

High Priority - Prep cook rinsed hands with her gloves on and than proceeded to take gloves off and put a fresh pair of gloves on. Reviewed proper washing hands with prep cook she then washed her hands properly and put a fresh pair of gloves on. Corrected On-Site Warning

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Grouper received at 47°F. Cook didn't accept fish. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks break raw shell eggs and plate cantaloupe without washing hands and changing gloves. Reviewed proper hand washing and changing gloves with cooks and operator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Potatoes 62°F, cut spinach 67°F, left out at room temperature at cook line for approximately one hour. Was kept over night in walk in cooler, prepped and cooked yesterday. Calamari 50°F, in reach in cooler at front cook line was portioned yesterday and moved to cook line appropriately one hour ago. All items were placed on ice potatoes and spinach was placed in reach in cooler. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator Provided. Corrected On-Site Warning

Basic - Cove molding at floor/wall juncture broken/missing under grill at front cook line. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishes are rinsed off after being sanitized Reviewed proper procedures with dish washer.. Corrective Action Taken Warning

Basic - Floor tiles missing and/or in disrepair, Loose floor tiles with water underneath at front and back line. Warning

Basic - In-use scoop not stored with handle above the top of time/temperature control for safety tuna salad and rim of the container, in salad prep area. Operator removed. Corrected On-Site Warning

Basic - Lobster and muffins stored on floor in walk in freezer. Warning

Basic - Time/temperature control for safety beef thawed in standing water in prep sink. Operator placed beef in walk in cooler. Corrected On-Site Warning

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. Prep cook cutting avocados without gloves. Reviewed proper procedures with cook, she then put gloves on. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insects on prep table at cook line in screened in room outside. 4 small flying insects on cutting board in kitchen cook line inside. 1 small flying insect on glass door of cooler in salad prep area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch fritters over tuna salad. Cook reorganized. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 82°F, hash brown 61°F, fresh garlic in oil 62°F, left out on prep table at cook line. Cook placed all items in refrigerator. Butter chips 59°F, operator stated for less than 2 hours, in wait station. Recommended timing. Operator placed in refrigerator. At the end of inspection butter chips are 43°F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food re-served to customers Butter chips left on table for the next customer stated bus boy and left butter on table after cleaning . Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce hollandaise (118°F - Hot Holding) in kitchen inside. Cook stated cooked for less than one hour ago holding hot for back up. Cook reheated to 172°F for hot holding. Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ chlorine at cook line. Operator set up fresh solution at 75ppm. Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cooks don't know cooking temperatures for fish and beef. Reviewed with cooks. Corrected On-Site Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Chilled smoked salmon crepe offered on menu does not inform customer of raw smoked salmon. Warning

Intermediate - Mussel tags not marked with last date served. Reviewed with cook. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Employee beverage container on a food preparation table at cook line. Cook removed . Corrected On-Site Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screened windows are left open at bar area in front of screened in outside kitchen. Flies present. Warning

Basic - Stored Shrimp not covered in walk-in freezer. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Crab meat thawed at room temperature in prep sink. Cook turned water on. Corrected On-Site Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw ground beef over fish at cook line. Operator reversed. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under hand washing sink in salad prep area. 3 live roaches in drink ice container under soda machine. 3 live roaches on glue trap under grill. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 20+ rodent droppings on lids of rice, flour grits and waffle mix containers. 4 rodent droppings on prep table in kitchen. 3 rodent droppings on floor in expo area. 1 rodent dropping on container with menus in expo area. 6 rodent droppings on top of dish machine. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 live roaches on drink ice under soda machine in expo area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt and slime gaskets in salad prep area and at cook line. Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Torn window screen in expo area Warning