BARBARA JEANS ON THE WATER

High Priority - Dented/rusted cans present. See stop sale. In storage room next to cook line: 1 dented can of cranberry sauce 1 dented can of mandarin oranges 1 dented can of black eye peas

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Food handler on cook line putting raw shrimp and raw tuna on grill with gloved hands, then changed gloves, and continued to handle clean plates and utensils without washing hands between glove changing. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over bag of fries in reach in cooler on make line, fries moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Leaf inside of ice bin with drink ice of large ice machine outside on side of building.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce(51F - Cold Holding) in tripled pan in top section of flip top reach in cooler on make line, extra pans removed and some cut lettuce moved to bottom of reach in cooler and some discarded, per employee lid has been consistently open for several hours. ranch with buttermilk (49F - Cold Holding); individual sour creams (48F - Cold Holding) in small reach in coolers on service window in kitchen, per employees doors have been consistently open for several hours and items are usually used up within a hour, inspector suggested placing items in time control, and employees began to move items to walk in cooler. Corrective Action Taken 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. bread pudding (125F - Hot Holding); cooked cut cabbage (118F - Hot Holding) in warming unit in storage areas in kitchen, per employee doors have been consistently open for a few hours and outlets to warmers where not working so employee put hot plate in bottom of warming units, bread pudding discarded and cabbage moved to stove to be reheated. pot roast (110F - Hot Holding) in steam table on make line, portions of roast sitting over liquid level without a cover, per employee pot roast has been there several hours, pot roast mixed up and covered. Corrective Action Taken Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator recently reprinted menus, but did not place consumer advisory on new menus, advisory posted during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins have a build up of mold like substance.

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. Partially thawed out raw salmon still inside vacuum bags in walk in cooler, employee removed all salmon from bags immediately. Corrected On-Site

Basic - Outdoor ice machine with no overhead protection or inadequate protection. Outside ice machine under soffit at side of building has leaf inside ice bin. Per operating they can have overhead protection/ shed build over ice machine within a few days. Warning

Basic - Hole in or other damage to wall. Holes in walls at server area by soda machine and bar. Holes in walls at server area around soda machine and hand wash station. Also build up debris on floors under equipment around all server areas. Also build up along cove molding in kitchen along wall connected to walk in cooler and along wall and door in back of kitchen. Repeat Violation Warning

Basic - Unnecessary items stored in garbage enclosure. Along north and south side of building there is a build up of boxes, wood and plant debris. Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Employee frying fish in fryer on cook line and stayed fish was done and put fish in warming unit, large sections of fish only reaching 131F, fish put back in fryer, rechecked at 181F. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken with gloved hands then changed gloves and continued to handle bread and other ready to eat foods with washing hands. Same employee also scratching face with gloved hand then continued to make old orders without changing gloves and washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fritter mix and shredded cheese, raw fish over bags of French fries in reach in coolers on cook line.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk opened 8/27 in keg reach in cooler at bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); raw chicken (46F - Cold Holding) in front section of reach in cooler drawers under grill on cook line, per manager doors have been consistently open for less then 2 hours. ranch (56F - Cold Holding); sour cream (48F - Cold Holding) in small reach in coolers in service line, per manager doors have been consistently open for less then 2 hours and states all items are usually used up within several hours, manager placed items on time control. milk (45F - Cold Holding) in keg cooler at bar, per manager doors have been open for less then 1 hour. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find any written procedures for any items held on time control.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in walk in cooler is being held up by support struts and sagging down throughout.

Basic - Floor soiled/has accumulation of debris. Under all equipment throughout entire establishment. Also ceilings and vents through kitchen have a build up of debris.

Basic - Unnecessary items/unused equipment on the premises. Discarded reach in cooler and other items around dumpster.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 8 packets of raw salmon in walk in cooler. (Overnight thawing ) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked crab 48°. (Overnight temperatures) walk in cooler. Cooked grits 50°. (Overnight temperatures) walk in cooler. Cooked roast beef 52°. (Overnight temperatures) walk in cooler. Large , deep, stacked, covered pans during cooling process. Warning

Intermediate - No soap provided at handwash sink. Missing soap at rear kitchen Hand Wash Sink. Replaced by manger.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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. 8 packets of raw salmon in walk in cooler. (Overnight thawing )

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pans of raw shrimp over cut lettuce and shredded cheese in reach in cooler on cook line. Package of cooked lobster stored under containers of raw fish in walk in cooler. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese dressing (60F - Cold Holding); ranch (58F - Cold Holding) in small cooler on table by service window in kitchen, per manager all items have been in cooler overnight without any additional preparation today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese dressing (60F - Cold Holding); ranch (58F - Cold Holding) in small cooler on table by service window in kitchen, per manager all items have been in cooler overnight without any additional preparation today. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading over 400ppm for quaternary ammonium,remade to 300ppm. Sanitation bucket at wait station at 200ppm chlorine, remade to 100ppm Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired Patrick Mull, 11/14/2024 Expired John Fox, 11/5/2024

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not work at hand wash station at bar area. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling in tiles with water damage in kitchen. Large section of walk in freezer is sagging down and held in place with brace.

Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed by office, manager corrected during inspection. Corrected On-Site

Basic - Equipment in poor repair. 2 small refrigerator on service window in kitchen, interiors are chipping away with exposed insulation. Leak at faucet at hand wash station in prep area.

Basic - Floor soiled/has accumulation of debris. Floors under all equipment in ware washing and at bar area.

Basic - Food stored outside. Outside food storage shed where cooking oil, bag in box soda, and cases of alcohol are stored has a large gap all the way around shed where the walls and ceiling meet Admin Complaint

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in ware washing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler. Underside of both soda machines, around nozzles.

Basic - Unnecessary items/unused equipment on the premises. Discarded fryer in outside area by outside storage shed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bag of french fries in small reach in freezer on make line. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in dining room. 1 live roach in hand wash sink in prep area behind cook line in kitchen. Operator killed and cleaned up all live roaches. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of fully thawed out salmon in reach in cooler on cook line. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (51F - Cold Holding), in small reach in cooler near server area in kitchen, per manager ranch has been in cooler without any additional preparation.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47F - Cooling over 6 hours); crab head bisque (51F - Cooling over 6 hours) in deep, covered, metal pans in walk in cooler, per manager both items where taken off cook line the day before and placed in walk in cooler with out any additional preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station in bar. At hand wash station in server area in dining area.

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. 8 packages of fully thawed out salmon in reach in cooler on cook line. Repeat Violation

Basic - Dead roaches on premises. Approximately 20 dead roaches in AC handler closet in dining room. 1 dead roach at bar area. 4 dead roaches in dining room. 8 dead roaches in dry food storage area next to cook line. Employees began to clean up all dead roaches during inspection. Corrective Action Taken Warning

Basic - Food not stored at least 6 inches off of the floor. Multiple containers of dressing and cooking oil on racks barely above the floor in outside storage area. Multiple containers of half and half, buttermilk, and sour cream in crates sitting on floor in walk in cooler, manager corrected during inspection. Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired 06/01/2022. Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household insect pesticide stored on shelf by the back door. Operator removed the fly spray from the establishment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler container of raw chicken stored over cooked squash casserole. Operator relocated the chicken to the proper storage shelf. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At time of inspection container of buttermilk batter stored on the prep table next to the fryers held on time as a public health control placed out at 11am still present at 4pm at 55F.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the opposite side of the main cook like had wet wiping cloth stored in the hand wash sink. Operator removed the wet wiping cloth. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the main kitchen area have accumulation of dust.

Basic - Dead roaches on premises. At time of inspection two dead roaches observed, one dead roach on the floor of the dry storage room under the shelves and one dead roach behind the bar area under the unused ice well. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drinks stored over sugar packets in the wait station area. Operator relocated the open employee drinks. Repeat Violation

Basic - Food stored on floor. Bulk container of pickles stored on the floor in the walk in cooler, operator placed container on empty milk crate. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispensers in the wait station areas have mold like substance build up behind the soda nozzles. Employee cleaned and sanitized the soda dispenser. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Clean containers stacked on the shelf in the warewashing area with old labels still attached.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler behind the bar area has mold like substance spots in the door gaskets.

Basic - Single-service articles improperly stored. In the exterior shed, single service drink lids stored on the floor, operator replaced to the correct storage location. Corrected On-Site

Basic - Unnecessary items stored in garbage enclosure. Discarded/unused equipment stored in the back storage area by the dumpster.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour, cornmeal and sugar in the warewashing area with no product labels. Operator labeled all bulk containers. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. In dry storage area can of pineapple tidbits has dent near top seal of can.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly noticed in dish washing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On main cook line, bottom section of flip top reach in cooler across from grill, tray of raw shrimp stored over container of cut lettuce. In walk in cooler mechanically tenderized beef stored over salmon.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler ambrosia salad (50°F - Cold Holding) Employee stated salad was stored in walk in cooler overnight and not removed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line under grill shrimp (59°F - Cold Holding); chicken (53°F - Cold Holding); fish (48°F - Cold Holding) Manager put items on ice to bring down temperature and stated that cooler had just been under repair for not holding temperature. In walk in cooler ambrosia salad (50°F - Cold Holding) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mop sink with red hose attached missing vacuum breaker.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In bar cooler open container of milk, manager not able to identify when milk was opened. Manager voluntarily discarded container of milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machines indoor and outdoor have build up of mold like substance on interior sides, deflection plate and doors. Multiple cutting boards on cook like, prep area and storage shelves in dish area have staining. Soda gun behind bar closest to entrance of the bar has a buildup of mold like substance. In interior of bar cooler containing milk and juices,build up of mold like substance on cooler door. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind bar area not easily accessible due to garbage can and set up of reach in cooler/ liquor speed rail.

Intermediate - Handwash sink used for purposes other than handwashing. In hand wash sink in dish wash area, hand tools for dish cleaning stored in sink. Employee relocated the utensils. Corrected On-Site

Intermediate - No soap provided at handwash sink. In dish area hand wash sink missing soap and hand washing signage In server pass through area hand washing sink missing signage. Behind bar hand washing sink missing signage.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training records are expired in 2020. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish area, acoustic ceiling tiles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on server pass through stored with water in them, not inverted. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on prep table at server pass through. Employee beverage stored on shelf above sugar packets in server station. Opened employee beverage in walk in cooler stored over ready to eat food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean prep table next to food being prepared.. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area clean containers improperly stored.

Basic - Floors, Walls and Ceilings soiled/has accumulation of debris. In kitchen area flooring under rubber mats and prep tables has build up of debris. Ceiling over convection oven in prep area has paint chipping and dust build up. Standing water behind bar area by hand washing sink and ice bin.

Basic - Food stored on floor. In dry storage, two boxes of oil stored on floor. Manager relocated the boxes to a separate storage area. Behind bar, olives,cherries and slushee mix stored on floor under triple sink. Corrective Action Taken Repeat Violation

Basic - Hole in or other damage to wall. Above entrance to walk in cooler, wall at ceiling joint in disrepair, not smooth and easily cleanable. Exterior at mop sink, hole in wall. At entrance to dry storage room, floor broken and in disrepair.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dish area have rust and pitted surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic single service container on server pass through side of linen has build of of debris. Exterior of hot holding unit in dry storage has build up of food debris on door.

Basic - Outer openings not protected with self-closing doors. Exterior door in back of kitchen, not tight fitting/self closing.

Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet leaking from handle.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On server pass through wet towel stored on prep line.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar in dish washing area not labeled.