SPOTOS OYSTER BAR

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment, begin running food without washing hands. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored above cooked rice in cook line reach in cooler. Operator reorganized Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63°F - Cold Holding); garlic in oil (62°F - Cold Holding) at wait station. Operator states item has been out for 1.5 hours. Operator placed back in reach in cooler, discussed TPHC with operator at provided written procedure Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelving in reach in coolers. Discussed with operator Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started to clean and sanitize Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line, operator removed cleaned and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets at reach in cooler in prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked potatoes in cook line drawers. Operator reorganized Raw oysters stored above cooked pasta in 1 door stainless reach in on cook line. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line. Discussed with operator

Basic - Floor area(s) covered with standing water. Observed in corner of prep area next to back door. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline cooler #. Raw chicken behind cooked sausage. Items switched Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #2, heavy cream (61F - Cold Holding). Item stored out of refrigeration less than 2 hours. Returned to refrigeration Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, piccata sauce (95F - Hot Holding); marinara sauce (105F - Hot Holding). Items stated to be reheated and placed in steam table. Items placed back on stove to be reheated to 165°F for hot hold. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar, employee washed rag in sink. Educated employee

Intermediate - No soap provided at handwash sink. At bar hand sink, missing soap and paper towels. Operator supplied items Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. At triple sink storage rack

Basic - Floor tiles missing and/or in disrepair. At walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk in fan covers

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.

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. Detected 0 ppm.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Mashed potatoes, no time mark

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health control form. Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaged in food preparation.