SALT LIFE FOOD SHACK

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach cooler center flip top station on cookline for 4 hours pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler center flip top station on cookline pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding) Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler prep station on cookline. Operator discarded. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline preparing food no beard guard or hair restraint. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on stair wells. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In multiple cold holding units on cookline operator placed on ice and put in walk in cooler Cole slaw (50F - Cold Holding); pico (48F - Cold Holding); black bean salsa (48F - Cold Holding); raw chicken (62F - Cold Holding); raw beef (60F - Cold Holding) Corrective Action Taken Warning

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted. Operator fixed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line engaging in food prep no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.

Basic - Floor area(s) covered with standing water. Standing water on stairwells.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of ovens and grill handle. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Operator removed and stored in sani bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw. Warning - From follow-up inspection 2024-05-13: Operator states menus have been fixed, awaiting new printed menus. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen at expo station, 1 flying insect observed. At dish area, 2 flying insects observed, 1 of which on clean, dry cutting board. Employee ran soiled cutting board through the dish machine. Corrective Action Taken

High Priority - Pesticide use not in accordance with manufacturer's directions. Upon arrival of inspection observed manager using pesticide in dining room. Directions on can state room must be fully ventilated before returning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat tuna, stored below raw beef. Operator moved tuna to proper storage location. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw oysters (used for cooking) stored below par cooked chicken. Operator moved to proper storage. 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. At expo station, in Reach in cooler, 4/28 blue cheese dressing, 4/30 red pepper aioli, 4/29 chili lime sour cream . Also, in walk in cooler 5/2 orzo. Operator discarded all product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, mahi (46F - Cold Holding). Employee stated he grabbed mahi from walk in cooler and panned up and brought to line.

High Priority - Toxic substance/chemical improperly stored. At cook line, stainless steel cleaner stored above cook line.

High Priority - Wastewater on ground of establishment. In prep area by dish area, fish thawing in sink, drain overflowing onto floor, person in charge removed blockage, began sanitizing and cleaning floor. At hand wash sink in dish area, wastewater leaking onto floor via pipe under sink, person in charge repaired pipe. No wastewater leaking on floor of establishment at end of inspection. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings with no written procedures. No cooling log, no procedures for identification.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, bamboo mats used for sushi production are soiled with food debris. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw. Warning

Intermediate - No soap provided at handwash sink. At dish area, no soap provided. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish area, unlabeled pump sprayer identified by person in charge as bleach.

Basic - Dead roaches on premises. At upstairs bar, 1 dead roach in sink basin. Operator cleaned and disposed of roach. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At service station behind expo station, drink cups have wet nesting.

High Priority - Sewage/wastewater backing up through floor drains. Observed on arrival floor drains under ice machine over filling on to floor. Multiple service men working on unclogging drain. Person in charge has employees mopping and sanitizing floor. Floor drain was unclogged during inspection. Floors were sanitized and mopped. Corrective Action Taken Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with black/green 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. Observed mahai left in reduced oxygen environment thawing in walk-in cooler. Person in charge had employees slice open all fish in bags. Corrected On-Site

Basic - Food stored on floor. Observed bag of rice in on floor in food storage area called the hobbit hole. Person in charge had employee place bag of rice on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles on cook line. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed two soiled wet wiping cloths on cutting board under taco holders. Person in charge removed wiping cloths from cutting boards. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken held over raw shrimp in reach in cooler on cookline. Manager moved the shrimp. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder, chicken, soup, fish, beef, sliced ham, fried rice, sliced cheese, taco beef, steak, shrimp, crab dip. Held in walk in cooler (with beer kegs) overnight with temperatures of 45F - 60F. In sushi reach in cooler cream cheese, whipped cream, fish eggs, tuna 46F-47F ( - Cold Holding). Ambient temperature of unit 46-47F. In unit overnight per person in charge. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chowder, chicken, soup, fish, beef, sliced ham, fried rice, sliced cheese, taco beef, steak, shrimp, crab dip. Held in walk in cooler (with beer kegs) overnight with temperatures of 45F - 60F. In sushi reach in cooler cream cheese, whipped cream, fish eggs, tuna 46F-47F ( - Cold Holding). Ambient temperature of unit 46-47F. In unit overnight per person in charge. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb located outside at mop sink in back of restaurant. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling a pitcher in hand washing sink across from cookline.

Intermediate - Records/documents for required employee training do not contain all of the required information. Some documents are missing dates and signatures.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several cups and metal pans throughout kitchen have not been properly air dried.

Basic - Nonfood-contact surface soiled with grease, debris, dirt, or slime. Soda gun holster at upstairs bar has accumulation of pink slimy substance.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed line cook touch straw with bare hands then not wash hands. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pantry station; cut melon 47°. Server; milk 45°; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pantry; , rice 44°, cut melon 47°; ( - Cold Holding) Melon was discarded and rice placed in walk in cooler. Server; milk 45°; ( - Cold Holding). Milk discarded.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 2 connections at hose under dish washer.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Managers certified is expired. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dry towels in hand washing sink at bar. Person in charge removed dry towels.

Intermediate - Spray bottle containing toxic substance not labeled. In 1st floor dry storage area. Person in charge labeled. Corrected On-Site

Basic - Accumulation of rust like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At taco station; cup used to scoop pineapple. Person in charge removed cup. Corrected On-Site

Basic - Drain cover(s) missing. On drain in dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal cup on cook line. Person in charge removed cup. Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken. Lid to sugar bin was cracked.

Basic - Ice scoop handle in contact with ice. At upstairs bar; Ice scoop in ice. Person in charge removed scoop. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tong hanging from cart. Person in charge removed tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles laying in sugar and panko. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In bottom of salad and pantry coolers. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fruits at bar were thawing in sink. Person in charge turned on water. Corrected On-Site

Basic - Water draining onto floor surface. From upstairs dishwasher and downstairs dishwasher.