SAFE HARBOR SEAFOOD

Basic - Employee with no hair restraint while engaging in food preparation. Observed one cook on line with long beard without hair restraint. Discussed with person in charge.

High Priority - Shellstock missing tag indicating they require further treatment/processing before being shipped to or used by a retail establishment. See stop sale. Observed three pounds of oysters without corresponding tag stored in container in walk-in cooler. Operator stated oysters were sold to a fisherman who also needed tag while fishing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near dish area observed hush puppy mix (53F - Cold Holding). Operator stated mix was made 3.5 hours prior and placed in reach-in freezer. Corrective Action Taken Repeat Violation

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 and the time removed from temperature control cannot be determined. Observed so time mark on hush puppy mix on cook line. Operator placed time mark during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In dish area observed bottle of bleach stored next to dishes. Operator moved bleach during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In mop sink observed no vacuum breaker on threaded faucet and also faucet Bibb from wall. Operator had employee buy breakers during inspection. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with food debris buildup.

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink in dish area observed towels being stored in sink. Operator moved towels during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed incorrect test strips for quat sanitizer buckets.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed three pounds of oysters without corresponding tag stored in container in walk-in cooler. Operator stated oysters were sold to a fisherman who also needed tag while fishing.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee with training from unapproved company certificate.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. In outside bar observed insect repellent stored in cabinet. Operator discarded bottle during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink stored on reach-in cooler shelf on cook line. Drink was moved during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket on reach-in cooler on cook line torn. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Observed ice buckets with top of edges chipped off.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In server area observed interior of microwave with food debris buildup. Employee began cleaning microwave during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna Not fully cooked stored over ready to eat crab dip. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans in walk in cooler dated 10/23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crema Sauce made with sour cream at 47F sitting out at expo line. Person in charge added ice, spoke to operator about holding on time. Cheese in flip top at 60F. Items stored above fill line, person in charge removed some product. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at griddle at 92F, person in charge states was already reheated in microwave, then Hit held on griddle. Person in charge will hold on time. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing backflow preventer at hose bibbby bar, also at hose bibb by mop sink both with hoses attached. Repeat Violation Admin Complaint

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hush puppy mix made Saturday per person in charge with no date mark. Person in charge marked. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open can on prep table, person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, phone stored on microwave in kitchen. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Left sided door on salad make top broken, leaves gaps.

Basic - Floor soiled/has accumulation of debris. Grease buildup on floor behind cookline. Wall with debris buildup by breading station.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing on carts in prep area, also in standing water. Person in charge turned on water and moved to walk in cooler. Corrected On-Site

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 line cook building a sandwich bun with lettuce and tomato with bare hands. Manager addressed issue with personnel. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held on cookline 70F. Time marked on pan, but Time as a Public Health Control Written Procedure paperwork not on file. Inspector provided manager with paperwork, and butter was placed in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop/utility sink and hose bibb lacking backflow prevention.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some black residue on interior edge of flip top make station located in front server station area. Hood vents above cook line have has accumulation of debris, dust, and grease. Ventilation fan pointing towards fryer station on cookline has has accumulation of debris, dust, and grease.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used as dump sink, as evidenced by ice and straws in drain.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment has raw oysters on the "specials" menu with no consumer advisory. Inspector provided manager with advisory, and manager displayed advisory on dining room wall. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several cups around server station and behind bar were not air dried.

Basic - Food stored on floor. Case of fry powder stored on floor of dry storage area. Manager moved to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top surface of microwave in kitchen has debris buildup, and back bottom corner is soiled inside unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some reach in cooler gaskets on cook have has accumulation of debris, food, or grease. Reach in cooler used for storage in dishwasher area has splashed substance on exterior of doors.

Basic - Single-service articles improperly stored. Case of portion cups stored on floor next to bar service window in front of establishment. Manager moved the case to proper storage. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee have cell phone in use and put the phone down and begin to label food. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy 56°; ( - Cold Holding). Hush puppy was above fill line at make table. Crab cakes 54°, spinach 48°; ( - Cold Holding) items in cooler 1+ hours. Server; hush puppy 49°, shrimp 48°; ( - Cold Holding) Person in charge placed inside reach in cooler. Butter sitting out at bar 73°. Person in charge discarded butter. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar are soiled.

Intermediate - Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Basket used to scoop shrimp on the cook line. Person in charge removed basket. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Server was eating food when I walked in. Addressed immediately and person washed hands and removed food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar and at self service are wet nesting.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries slacking at room temperature. Person in charge placed in cooler. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between make table and prep table. Person in charge removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop to hush puppy mix laying in hush puppy mix. Person in charge removed scoop. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Also on top of counter on back line. Person in charge moved both. Corrected On-Site