PRESERVED RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 56F, mussels 56F, chicken 56F; ( - Cold Holding) items placed in cooler 30 minutes ago. Cooler temp is 41. Second temperature; chicken 43F, scallops 48F, mussels 46F. Determined products are cooling correctly. Corrective Action Taken** Corrective Action Taken Repeat Violation Admin Complaint

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 in walk in cooler. Person in charge dated yesterday. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Person in charge removed tongs. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Watched cook take tongs from oven and place in sanitizer. Person in charge removed and placed in dish. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda can in reach in cooler on cookline. Person in charge removed. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Used kitchen equipment outside of dumpster. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 1) License expired 6/1/2022. Operator attempted to log into DBPR account but license is attached to another account. Operator is going to call help line. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) main cook flip-top cooler: butter (61F - Cold Holding); red sauce (57F - Cold Holding); corn (50F - Cold Holding); beans (58F - Cold Holding); elbow macaroni (63F - Cold Holding); oysters (45F - Cold Holding) Cooler was in a defrost cycle while employees were filling cooler for service. Person in charge had employees place all items on ice. Items were 41F or below by end of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 1) mop sink y-splitter missing vacuum breaker on open side.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. 1) no oyster consumer advisory. Provide paper copy and person in charge hung on wall. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) utensils stored in 90F water. Employee removed utensils from water. Corrected On-Site

Basic - Single-service articles improperly stored. 1) single service items stored on floor of outside storage shed.

Basic - Unnecessary items/unused equipment on the premises. 1) old rusted kitchen equipment near outside storage sheds.

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. Chef was chopping green onions without gloves on. Discussed with person in charge.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust.

Basic - Drain cover(s) missing. Front wait station under ice sink. Person in charge added drain cover. Corrected On-Site Repeat Violation

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. Open coke can in dish washing area on drying rack. Employee put drink in container with a lid. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Employee carrying uncovered food from establishment to outside walk-in cooler. Discussed with person in charge.

Basic - Drain cover(s) missing. Missing on 3 compartment sink. Person in charge ordered drain cover. Corrective Action Taken

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. Multiple open drinks on cook line and above dishmachine. Person in charge removed all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Person in charge unstacked dishes. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Person in charge removed ice scoop Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed tongs. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink on cook line.

Basic - Old labels stuck to food containers after cleaning. Person in charge removed label. Corrected On-Site