THE FORT STEAKHOUSE

High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato paste. Chef removed from shelf. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Stored with shucked oysters. Advised to remove. Corrected On-Site Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef had tag and placed with oysters. Education provided. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Corrected On-Site Warning

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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an additional room that now falls under the business license with added seats and a handwashing sink is installed already in additional space. No other equipment or cooking equipment added. No prep being done in room. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons by pantry. Corrected On-Site Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 70 seats remains in main section and 20 added to additional seating area. Warning

Basic - Light not functioning. 1 under hood system. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Bar. Corrected On-Site Warning

High Priority - Food with mold-like growth. See stop sale. 1 Head of lettuce.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Chef ran multiple times and has now called Ecolab to fix. Rechecked and found at 160F. 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. Heavy cream opened Saturday. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made on Friday. Employee placed date. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank next to pantry cooler. Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 light hood system. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink in dish machine room. Employee removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. J.B. Signed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 3 in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box in reach in cooler. Employee removed and inspector provided suggestions. Corrected On-Site

Basic - Interior of oven has accumulation of grease/food debris. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Manager printed and posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents need cleaning. And gaskets of reach in cooler with ribs. Employee cleaned. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. One cook, change task from preparation hot item, change gloves , not wash hands.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preparation table one employee beverage, pantry station, .

Basic - Employee with no hair restraint while engaging in food preparation. One cook. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler floor in main kitchen. Floor under three compartment sink in kitchen.

Basic - Food stored on floor. Produce cases in walk in cooler. Informed Manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at dish wash station. Informed manager. Corrected On-Site

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. Is at bar glass wash machine 0 ppm. Informed Manger. Changed solution. Second test 50 ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Glass wash machine at bar, no chlorine test strips.

Basic - Employee with no hair restraint while engaging in food preparation. One cook at time.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line. Informed Manager. Corrected On-Site

Basic - Spatula stored in cracks between pieces of equipment. In main kitchen. Informed Manager. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Small freezer on line two pans of food. Walk-in cooler two pans of beef. Informed Manager. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Behind bar. Operator discarded Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in cooler on cook line. Raw seafoods and raw beef in top drawer over cooked vegetables. Operator moved Corrected On-Site

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign is obstructed from view on shelf near ice machine. Operator moved Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar on dirty oysters not identified as being raw. Operator marked menus Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacles in unisex restrooms

Basic - In-use utensils/knives stored in cracks between pieces of equipment. Spatulas stored between prep table and wall. Operator brought to dish Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted

Basic - Waste line missing at soda gun holster. Waste line is missing from soda gun nearest bar entry

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-09-19: Time Extended

Basic - - From initial inspection : Basic - Interior of /microwave has accumulation of black substance/grease/food debris. Cooks line Warning - From follow-up inspection 2023-09-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line left side slimy Warning - From follow-up inspection 2023-09-19: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb with fresh Garlic 72f cold holding , Chef disposed of product Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Vinegar Corrected On-Site