CATCH 27 RESTAURANT

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. Cream at bar not dated. Person in charge dated Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted. Person in charge inverted. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butternut bisque (50F - Cold Holding); orzo (47F - Cold Holding) left out for less than four hours while stocking working coolers. Person in charge placed in ice bath and product reached 41F or below by end of inspection. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cut watermelon vacuum packed onsite and stored in walk-in cooler without HACCP plan. Provided HACCP plan handout to person in charge. Person in charge states they do not plan on continuing vacuum packaging their fruit and it was a one time trial. Person in charge removed the vacuum packaged watermelon. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 12 expired food handler certifications.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside gaskets on small reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (67F - Cold Holding) on upstairs wait station left out over night per person in charge. Person in charge discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) on upstairs wait station left out over night per person in charge. Person in charge discarded. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station on first floor cook line used to rinse spoon. Person in charge removed spoon. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed second floor wait station hand washing station missing soap. Person in charge added soap Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing station in upstairs prep kitchen without hot water. Per person in charge hot water tank disconnected from electricity by electrician fixing short in system. Down stairs kitchen sinks and ware washing still have hot water.

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. Observed dishwasher machine at 10ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine at 10ppm chlorine. Person in charge primed chlorine and retested 100ppm chlorine and reran dishes. 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. Observed greens in reach in cooler marked 11/9. Person in charge disposed of greens. Corrected On-Site

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. See stop sale. Observed Butter on cook line without time mark. Person in charge disposed of.

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 written procedures and discussed with person in charge and they printed. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing station in up stairs kitchen without hot water. Person in charge is having hot water handle fixed but is waiting on parts. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tong hanging in cook line equipment. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing station in upstairs kitchen and upstairs wine bar missing sign. Provided to person in charge and they posted. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment uses a reduced oxygen package for pork chops stored in a vacuum sealed bag then cooked using a sous vide method with no approved HACCP. Inspector provided a HACCP template. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind the bar counter inaccessible due to sanitizer solution bucket being stored in the hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. Single service portion cups used as a scoop in the cooked noodle and cooked vegetables container in the reach in cooler on the main cook line. Operator removed the portion cups. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the main prep line in front of the steam table. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked while wet and stored on the shelf in the service hallway.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Main cook line center hood filleter missing at time of inspection.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line. Operator relocated the tongs. Corrected On-Site

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. 1) raw pork over raw fish and cut tomatoes in reach in freezer. Person in charge had employee start rearranging. Corrective Action Taken

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. 1) heavy cream not date marked. Person in charge added date mark. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. 1) fire extinguisher by prep reach in cooler on first floor kitchen in the overcharged zone.

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. Dishmachine tested at 0ppm. Person in charge prime machine and it tested at 75ppm. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Person in charge threw away 1 shell egg. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; green beans, zucchini, lentils, rice, orzo, asparagus 44°; ( - Cold Holding) person in charge placed on ice. 2nd temperature was 43°. Corrected On-Site

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. Milk not dated. Person in charge dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In dish room. Person in charge labeled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling where it was cut out.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe under 3 compartment sink leaking.

Basic - Single-service articles improperly stored. Case of single service items on floor in upstairs storage room. Person in charge picked up to store properly. Corrected On-Site