COOLA FISHBAR

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 with hand and after without washing employee handled containers of food on cook line, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cooked line in low boy reach in cooler raw salmon stored in top drawer with no physical barrier in between top and bottom with créme brûlée stored below, discussed with operator who could storage of products. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler coleslaw (54F - Cooling) at 4:00 since 12:00, at this rate of cooling product never reached 41F within 4 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler coleslaw (54F - Cooling) at 4:00 since 12:00, at this rate of cooling product never reached 41F within 4 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table melted butter (101F - Hot Holding) per operator product prepared on stove top approximately 1 hour ago, discussed hot holding with operator who moved product to stove to reheat to 165F+. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags with date of last sold not marked, discussed with operator. 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. Emailed copy of clean up poster to operator. 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. On menu seared ahi tuna with no consumer advisory product sold undercooked, discussed with operator to add asterisk to menu item and consumer advisory. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink near back door, discussed with operator who provided paper towels. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of black/green mold like substance, discussed with operator to clean and sanitize. Repeat Violation Warning

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize units. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator to correct to 100ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over sauce and chips in cooler #1 at cook line; Raw seafood over cans of crab meat in coolers at prep area; Reversed Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (49F - Cold Holding); chicken broth (49F - Cold Holding); butter wine sauce ( 49- F- Cold Holding ) seared tuna (49F - Cold Holding); mahi Mahi (50F - Cold Holding); corvina (52F - Cold Holding); in cooler #6 at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (49F - Cold Holding); chicken broth (49F - Cold Holding); butter wine sauce ( 49- F- Cold Holding ) seared tuna (49F - Cold Holding); mahi Mahi (50F - Cold Holding); corvina (52F - Cold Holding); in cooler #6 at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale scallops (49F - Cold Holding); fish (44F - Cold Holding); shrimp (44F - Cold Holding); in cooler #6 at cook line; as per operator food not prepared or portioned today; foods moved from different cooler at 12 pm; food out of temperature for less than four hours( 2 hours) ; foods moved to cooler #7 and ice bags placed on top; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish (46-48F - Cooling) at 2:25 to 50 F at 3:05 since 12:00;in cooler #1at cook line ; at this rate food will not reach 41 F or below ; food moved to cooler #7 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. butter (117F - Hot Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food moved to stove to be reheated to 165 F Corrective Action Taken Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at bucket and dishwasher Warning

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 eggs opened more than 24 hours in cooler at prep area; advised to date mark Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.- inside microwave at cook line Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line Warning

Basic - Standing water in bottom of reach-in-cooler- at cooler #1 Warning

High Priority - Dented/rusted cans present. See stop sale. One 16oz Can of Hearts of Palm dented.

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. Dishwasher (Chlorine 0ppm) Operator unable to fix Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cook line raw salmon (42-45F - Cold Holding); raw salmon (41F - Cold Holding); raw shrimp (42-44F) ; food not prepared or portioned today. Not all gaps covered in the cooler Per Operator item out of temperature for forty minutes. Operator iced item Corrective Action Taken

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. At Reach in Cooler; Opened carton of milk unlabeled As per Operator item been open since two days.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over blanched asparagus- operator moved the asparagus. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm)corrected ; Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning