SHRIMP BASKET

Basic - Bowl or other container with no handle used to dispense food. Two bowls used as scoop for Okra in reach in freezer. Manager removed bowls during inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying racks.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cajun sauce 94f, white rice 95f, items held less than 2hrs. Operator placed items on grill to reheat. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red fish baring label to be removed from package before thawing not removed from package

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags do not have last date served marked on them.

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. Red fish baring label to be removed from package before thawing not removed from package. See stop sale.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen not wearing hair restraint.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Ceiling tile missing. Ceiling tile missing above steamer in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink container above make line in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dish area and cups behind server station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Flounder fillets in cold holding at fry station temping at 50° F. Kitchen Manager states less than 2 hours. He moved them to the walk-in cooler for rapid cooling and got another pan for the line. Inspector explained to Kitchen Manager the importance of ensuring the pans are sitting down in the ice and not on top of it. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served: The majority of the tags for the last 4 months are not marked with the last date sold. Inspector explained to the manager the need and importance of dating them.

Intermediate - No soap provided at handwash sink: Hand-wash sink in dish area soap dispenser not working. Manager changed the batteries and it now works. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/degree buildup on vents throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed/Closed employee water bottles stored over food prep area above hot holding station and near Tea dispenser.

Basic - Cove molding at floor/wall juncture broken/missing. Multiple areas in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked pans on clean equipment shelf next to dish washer with moisture in between.

Basic - Hole in or other damage to wall. Upon inspection observed areas in cook line are with wall separating close to prep cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed 2 small flying insects on wall in kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Upon inspection observed can of Raid flying insect spray on shelf in dish washing area. Operator removed can of spray during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease or dust. Multiple vents in kitchen with dust present and ceiling tile above soda dispenser in bar area with debris present.

Basic - Cove molding at floor/wall juncture broken/missing. Under prep sink across from 3 compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked drink cups with moisture in between in wait station area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door from dry storage area leading to outside with gap present.

Basic - Floor area(s) covered with standing water. By dish machine area.

Basic - No handwashing sign provided at a hand sink used by food employees. Right side of cook line .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed gaskets to reach in coolers in cook line area under service window with debris present. Operator cleaned area during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad prep reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed dust on wall left side upper area by salad prep cooler and wall in dish washing area.

Intermediate - Food-contact surface soiled with food debris or mold-like substance. Upon inspection observed soda dispenser nozzle area with debris build up present.

Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf in back of kitchen prep table and some electrical panels on wall next to cook area of kitchen.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine with debris build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed employee beverage on top shelf right side of service window stored next to clean plates. Operator removed employee drink during inspection. Corrected On-Site

Basic - Equipment in poor repair. Bottom drawer in disrepair left side of cook line in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Fan covers in walk in cooler with dust build up. Operator cleaned fan covers during inspection. Corrected On-Site

Basic - Stored food not covered. Upon inspection observed sliced cheese stored on top left shelf in walk in cooler uncovered. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Ice machine white plate guard. Operator cleaned plate guard during inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf by dishwashing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed ceiling tiles in back of kitchen by dish washing area with mold like substance present.

Basic - Cove molding at floor/wall juncture broken/missing. By back door right side.

Basic - Floor area(s) covered with standing water. Walk in cooler left corner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Several reach in cooler gaskets/doors in kitchen area with debris build up present.

Basic - Stored food not covered. Upon inspection observed a case of hamburgers on bottom left shelf in walk in freezer. Operator covered hamburgers during inspection. Corrected On-Site