HOOK LINE AND SINKER SEAFOOD GRILLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the front flip top reach in cooler closest the hand wash sink, raw cod over ready to eat pickles. In the prep area stand up reach in cooler, raw fish packages over pizza dough. Operator rearranged storage levels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line reach in cooler tuna, salmon and grouper fully thawed and sealed in vacuum packaged bags. In the standup reach in cooler in the prep area, tuna, salmon and mahi fully thawed and sealed in vacuum packaged bags. Operator removed the vacuum packaged fish to not be sold to the public. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler door observed left open before inspection, all time/temperature control food for safety in reach in cooler not in correct temperature range; steak (49F - Cold Holding); beef (50F - Cold Holding); cooked mushroom (48F - Cold Holding); cooked asparagus (51F - Cold Holding); chicken (48F - Cold Holding). Operator added ice and verified all doors were closed to reach in cooler. At conclusion of inspection, steak second temperature(42F - Cold Holding); beef second temperature(41F - Cold Holding); cooked mushroom second temperature (39F - Cold Holding); cooked asparagus second temperature(38F - Cold Holding); chicken second temperature(45F - Cold Holding). Corrective Action Taken

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. Sanitizer solution on the cook line stored on the floor, Sanitizer Bucket (Quaternary 500+ppm). Operator emptied some of solution out and added more water. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test dish machine. Repeat Violation

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. No proof of food handler training at time of inspection. Warning

Intermediate - No soap provided at handwash sink. No soap at cook line hand wash sink. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ox tail in reach in cooler with date of 08/07 per operator removed from freezer on Friday 9/20 not date marked with date placed back into refrigeration.

Basic - Bowl or other container with no handle used to dispense food. Portion bowl used as a scoop in bulk panko container.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line reach in cooler tuna, salmon and grouper fully thawed and sealed in vacuum packaged bags. In the standup reach in cooler in the prep area, tuna, salmon and mahi fully thawed and sealed in vacuum packaged bags. Operator removed the vacuum packaged fish to not be sold to the public. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees speaker in cart with steam well. Operator relocated the speaker. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf by the rear exterior door, clean containers stacked while wet.

Basic - Food stored on floor. Pineapple cans stored on the floor behind the waitstation counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler doors have build up of spilled food debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor of the cook line. Multiple wet wiping cloths not stored in solution.

Basic - Single-service articles improperly stored. Behind the waitstation counter, single service cups and lids and pizza boxes stored on the floor.

High Priority - Toxic substance/chemical improperly stored. Chemical sanitizer on middle prep station by slicer. Operator relocated the sanitizer. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to cook line. Operator provided towels. Corrected On-Site

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside tiki bar and inside beverage service counter not available on most recent establishment plans. Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at entrance to cook line. Operator provided soap. Corrected On-Site

No child labor law poster. For reporting purposes only. At time of inspection no child labor law poster available.