LIGHTHOUSE SEAFOOD

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 primed machine. Final reading 100ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bread crumbs

Basic - Food stored on floor. - cooking oil

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Final reading 200ppm Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-04-16: Time Extended

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

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. - provided to operator Corrected On-Site

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

Basic - Food stored on floor. - bags of sugar in dry storage room - jugs of cooking oil in dry storage room Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. - provided to operator Corrected On-Site

Basic - Outer openings not protected with self-closing doors. - both back doors

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Octopus stored over bread and French fries at reach in freezer on cooks line

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

Intermediate - Handwash sink not accessible for employee use at all times. White ramekin stored in hand wash sink at front line 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 operator food employee reporting agreement Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Green chemical in spray bottle no label at frontline display case area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons,forks and to go cups not inverted at front counter

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaged in food preparation with no beard guards

Basic - Food not stored at least 6 inches off of the floor. White storage container with flour stored directly on floor next to small storage area

Basic - Hole in or other damage to wall. Wall above entrance to storage has two holes on the opposite side

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ingredient bins

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water

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. Line cook chopping parsley with no glove , bare hand contact , employee washed hands and placed gloves on Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door refrigerator at the cooks line cream (45F - Cold Holding)-recommend that the operator remove the trays in the cooler (restricting air flow

High Priority - Toxic substance/chemical improperly stored. Spray bottle over taco shells on the cooks line

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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cakes not dated

Intermediate - Spray bottle containing toxic substance not labeled. In the rack over food

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Soda bag in box at the stock room

Basic - Hole in or other damage to wall. Hole in the walls in prep over the doorway into a smaller room

Basic - Outer openings not protected with self-closing doors.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Prep

Basic - Wall soiled with accumulated grease, food debris, and/or dust.at the prep station in the back at the back door

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.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce dated 10/13 operator states that the lable was not changed , operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler ambient 41° ceviche 46° fish dip 46°: Operator states the door was open during stocking also noticed that the door will catch at the bottom and not close properly.

High Priority - Toxic substance/chemical improperly stored. At the ice bin several items stored on the bin itself

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche and fish dip not dated

Basic - Equipment in poor repair. -handle to small quart pot is broken -missing holster cup to the soda gun at the bat

Basic - Hole in or other damage to wall. Above the entrance to the stock room

Basic - Water leaking from pipe and/or faucet/handle. Spray at the dish area running

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. 0 ppm , operator changed the sanitizer recently. Primed , ran and retested 100 PPM Corrected On-Site

Basic - Drain cover(s) missing. At the dish area

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in the true line freezer

Basic - Water leaking from pipe and/or faucet/handle. Faucet at the dish scrap sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder 120 operator removed and reheated to 165

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificate are good for 3 years

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

Basic - Outer openings not protected with self-closing doors.