PELICAN ALLEY

High Priority - Employee washed hands with cold water. Observed cooks on cook line wash hands with only cold water.

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 the Manager Clean Up Of Vomiting and Diarrhea Events Form DBPR HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. The manager placed paper towels at handwashing sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed The Manager Employee Reporting Form DBPR HR 5030-103 for Manager. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on cook line hot water shut off.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in across from cook line ambient temperature 45F.

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - Floor tiles missing and/or in disrepair on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees in bar.

Basic - Standing water in bottom of reach-in-cooler across from cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored stacked above the fill line in the top section of the reach in cooler nearest the handwashing sink. The operator placed half off the contents in the lower portion of the reach in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeded 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written pan for batter. The batter had a time mark. The operator was emailed a time as public health control form. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment in the reach in cooler nearest the handwashing sink. The operator properly stored the knives. Corrected On-Site

Basic - In-use tongs stored on an oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Iran in-use whisk stored in 85F standing water. The operator removed the whisk from the water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw salmon in the walk in cooler. The operator properly stored the raw meats. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured.

Basic - Coffee filters not stored inverted or protected from contamination in dry storage.

Basic - Food stored on floor. Observed boxes of fries stored on the floor in the secondary walk in cooler. Repeat Violation

Basic - Ice buckets stored on floor between uses. The operator properly stored the ice buckets. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler nearest eh rear exit.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked crab fritter date marked 12/4 in the walk in cooler. The operator discarded the crab fritter. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed an orange non-food grade bucket used as an ice bucket. Observed an orange non-food grade buckets used to store raw swai and raw shrimp.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked crab fritter date marked 12/4 in the walk in cooler. The operator discarded the crab fritter. Corrected On-Site

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. Observed thawed mahi and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon and mahi. Corrected On-Site

Basic - Food stored on floor. Observed boxes of fries stored on the floor of the secondary walk in cooler. The operator properly stored the fries. Corrected On-Site

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed fork stored with the food contact surface up in the kitchen. The operator properly stored the forks. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over half and half in the walk in cooler. The operator properly stored the raw shell eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ceviche (53F - Cold Holding); raw scallops (38F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above foods had been held overnight. The operator discarded the ceviche and scallops. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ceviche (53F - Cold Holding); raw scallops (38F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above foods had been held overnight. The operator discarded the ceviche and scallops. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at the threaded faucet outside the rear exit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 9/2023.

Basic - Accumulation of debris on top exterior of the warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed a buildup of food debris on the reach in cooler door handles on the cook line.

Basic - Carbon dioxide tanks not adequately secured in the storage area. The operator secured the tanks. Corrected On-Site

Basic - Ice buildup in reach-in freezer at the end of the cook line . Repeat Violation

Basic - Standing water in bottom of reach-in-coolers on the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handle raw fish, change gloves with no handwash then handle a clean plate.

High Priority - Nonfood-grade bags used in direct contact with cut lettuce in the reach in cooler on the expo line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (55F - Cold Holding); raw scallops (56F - Cold Holding) in the reach in cooler on the cook line. The operator stated the above foods have been held for approximately 1 hours. The operator placed the above foods in the reach in freezer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near iced tea packages. The operator properly stored the spray bottle. Corrected On-Site

Intermediate - Clam tags not marked with last date served. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands from the mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee use the hand sink faucet to pour water on a tray of raw fish.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink. Corrected On-Site

Basic - Accumulation of debris on top of the warewashing machine.

Basic - Boxes of raw fish not stored at least 6 inches off of the floor in the cooler in the storage area.

Basic - Buildup of food debris/soil residue on equipment door handles.

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. Observed thawed tuna, grouper, mahi, and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the above foods. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a cutting board on the cook line. The operator properly stored the employee beverage. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on a rack near the dish area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Observed raw shrimp and imitation crab meat in plastic buckets stored on the floor in the kitchen. The operator properly stored the above foods. Corrected On-Site

Basic - Ice buildup in reach-in freezer on the cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a cutting board on the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and imitation crab meat thawing in standing water.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shrimp stored over bottled water in the reach in cooler at the end of the cook line. The operator properly stored the raw shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder hot holding at 125 at the front counter. The operator reheated the chowder to 168F. Corrected On-Site

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

Intermediate - Clam tags not marked with last date served.

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

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. Observed thawed salmon and grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler on the cook line. Observed thawed grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Repeat Violation

Basic - Drain cover missing on the floor in front of the walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging from a rack with food on the cook line. The operator removed the backpack. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site

Basic - Floor soiled/has accumulation of debris on the back of the cook line.

Basic - Food stored on floor. Observed boxes of fish stored on the floor of the walk in cooler. The operator properly stored the fish. Corrected On-Site

Basic - Ice buildup in reach-in freezer in the kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.

Basic - No waste receptacle installed at handwash sink provided with disposable towels near the rear exit. The operator placed a trash can near the handwashing sink. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior of the ice machine. Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on the cook line with cut marks and no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in chest freezer in the storage area. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with black slime like substance at the end of the cook line. Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in coolers on the cook line. Observed standing water in the reach in coolers at the end of the cook line. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

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. Observed employee handle cooked fried fish with bare hands. Educated operator on proper protocols for bare hand contact. Employee refried the fish to 202F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ready to eat lobster meat cold holding at 50F in the reach in cooler on the cook line. Operator stated the lobster had been in the reach in for less than 4 hours. Operator placed the lobster meat in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee empty contents of glasses in handwashing sink behind the bar. Educated employee the sink is for handwashing only. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink on the cook line. Operator provided the handwashing sink with paper towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on the cook line with no hot water. Operator restored hot water to the handwashing sink. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container with no handle used as a scoop for flour in the dry storage area. Operator removed the container from the flour. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards through the kitchen with cut marks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cooler stored in walk in cooler not segregated from food for the public.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in chest cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at the service station. Operator properly stored the ice scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wire shelves at the end of the cook line soiled with dust.

Basic - Open dumpster lid. Operator closed the dumpster lid. Corrected On-Site

Basic - Plumbing system in disrepair. Observed hot water handle unable to turn on water for handwashing sink on the cook line. Operator repaired the sink restoring the hot water. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of the reach in coolers on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen. Employee placed at sink. Corrected On-Site

Basic - Equipment in poor repair. Door on reach in freezer in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in reach-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee cigarette pack n shelf with spices on cook line. Employee removed cigarettes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with heavy soiled and can opener with food debris. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee confirmed beverage on counter with plates. Operator moved. Repeat Violation

Basic - Equipment in poor repair. Observed broken cooler door end of cook line.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed cove molding missing at dish area.

Basic - Floors not maintained smooth and durable. Observed floors in back kitchen not smooth and easily cleanable. Repeat Violation

Basic - Food stored on floor. Observed pickles stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Observed ice build up on cabinet freezer. Back area of kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and dust.

Basic - Ripped/worn tin foil used as shelf cover. Observed ripped foil on prep shelf in kitchen.

High Priority - Toxic substance/chemical improperly stored. Observed chemical stored over freezer. Operator moved chemical. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items under consumer advisory not marked. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled. Repeat Violation

Basic - Drain cover(s) missing. Observed drain covers missing in kitchen area. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on reach in cooler end of cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee confirmed beverage on cutting board on cook line. Educated operator. Employee moved to drink storage area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and cell phone charger on shelf over kitchen area. Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed cove molding missing at dish area. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed floors in kitchen not smooth and easily cleanable. Repeat Violation

Basic - Food stored on floor. Observed bag in box on floor in kitchen.

Basic - Ice buildup in reach-in freezer. Observed ice build up in cabinet freezer in back area. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed back door not able to close. . Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected. Operator moved to covered container. Corrected On-Site Repeat Violation