OTTERS ON THE WATER

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle raw fish and change gloves without washing hands. Manager asked cook to use proper hand washing procedures. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect near hand washing sink in back of kitchen. One flying insect observed in dry storage area. One flying insect in dining room, and one in kitchen near cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers stored over packaged ham and cooked lobster meat in walk in cooler. Manager rearranged the items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash and batter held on counter by cook line 44F, 44F. Cole slaw on service window counter held for 30 minutes, 52F. Operator put egg wash and batter pans in an ice bath, and the cole slaw in refrigerator. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on oven door. Manager removed the bottle. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter valve installed on faucet does not have vacuum breaker at mop sink in back of kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Bartender bag and jacket in hand washing sink at the end of the bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several hand washing sinks in the kitchen have no paper towels. Manager received now towel dispensers today, and are in the process of installation. Manager provided towels. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine added in outdoor area by smoker. Warning

Basic - Bowl or other container with no handle used to dispense food. Single use cup stored in open container of pepper relish. Manager removed the cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Large CO2 tank in outdoor area behind kitchen needs to be secured to the wall.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom at back of kitchen by the manager office.

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards and make table cutting surfaces in kitchen are grooved and stained.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on or above food prep areas throughout the kitchen, and server station in dining area. Manager removed the employee drinks. 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 cell phone on food prep area by service window. Jacket and backpack hanging on shelf next to dry goods in dry storage closet. Hat on shelf above food prep area on cook line. Manager removed some of the items. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line had no hats or hair nets.

Basic - Equipment in poor repair. Reach in cooler next to rear of kitchen at end of cook line has a broken door. Manager stated the part to fix the cooler has been ordered.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make stations on main cook line. Cook removed the knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven doors in the cook line area.

Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen at end of cook line.

Basic - Single-service articles improperly stored. Sleeve of to-go boxes stored on floor in kitchen by service window. Manager moved the boxes to proper location. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over washed produce in walk in cooler. Manager rearranged the items to proper storage levels. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Used mop heads stored in mop sink at back of kitchen. Mops in rear outdoor area behind kitchen stored mop head down in the buckets.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels kept on prep areas throughout the kitchen.