SKIPPERS COVE BAR & GRILL

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. 0 ppm found line pinched resolved found at 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers ; sliced ham (50F - Cold Holding); diced chicken (58F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); sliced cheese (49F - Cold Holding); raw ground beef (47F - Cold Holding); cooked diced chicken (49F - Cold Holding); raw steak (46F - Cold Holding) cook states placed in cooler before truck recommend to rapid chill placed in the walk in freezer. Corrective Action Taken Repeat Violation Warning

Intermediate - Nonservice animals in the food establishment or on premises. Raccoon outside Tiki bar in the rafters. Spoke with DM Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Cook line delivery received

Basic - Dish machine at the bar not properly working fill button not filling.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line Purses in wait station area

Basic - Employee with no hair restraint while engaging in food preparation. Cooks on line

Basic - Equipment in poor repair. Gasket on expo lowboy

Basic - Hole in or other damage to wall. In chemical room

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Waste line missing at soda gun holster. Bar

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the cutting board. Cook killed and removed cutting board to be cleaned and sanitized No more live activity observed.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); raw fish (50F - Cold Holding); calamari (48F - Cold Holding) due to being doubled panned and no means of ice in pan over night half n half 52F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes made at 8:45 found at 9:50 130F recommended to reheat to 165F rechecked found at 202F Corrected On-Site

Intermediate - Cutting boards heavy soiled on cook line Can opener blade heavily soiled

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu corrected at the time of inspection 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. New hires. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust. Kitchen

Basic - Conch chowder stored on floor in the prep walk in cooler. Cases of water on floor in server area. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Under dish machine

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Damage to wall on cook line FRP and stainless steel wall.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Heavy food dries on floors under equipment on the cool line, dish machine

Basic - Soufflé cup used to scoop pico Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cases of fish left at room temperature to thaw. Items were still frozen, recommended to place under running water or refrigerator. Placed in the walk in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line cutting board.

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

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked peppers found at 108F for one hour, advised rapid reheat.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #2. Raw Shrimp 66 Cooked Pasta 68 1/2 and 1/2 creamer 56 American cheese 50 All in cooler over night. Manger threw away. Ice build up on unit is visible Cooler #1. 1. Cabbage 50 Catfish 46 Coleslaw 49 Cut lettuce 49 Cut tomato 46 Manager stated was placed into service 1 hour ago. Advised to rapid chill. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink had bucket and rags. Manager removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufle cup In Parmesan cheese

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired ice build up on coils in make top cooler on cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table. Manager moved

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Cups

Basic - Hood filters soiled with grease, food debris, dirt, slime or dust.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler on cooks line

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Triple tail -60 Sliced tomatoes-60 Coleslaw -60 Raw Scallops -48 Raw burger -57 Raw Mahi -58 Ahi tuna -52 Butter -46 Cooked chicken- 46 Cooked Green beans -46 Warning - From follow-up inspection 2023-09-18: Triple tail -none on hand Sliced tomatoes - 49 for 15 min cooling Coleslaw - 45 for 15 mins cooling Raw scallops- 43 Raw burger patties- 50 for 3 hrs rapid chill /44 in walk in cooler Raw mahi -53 for 3 hours rapid chill on / 44 in walk in cooler Ahi tuna 49 Butter 42 Cooked chicken 55 Cooked green beans none on hand Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three coolers on cooks line Triple tail -60 Sliced tomatoes-60 Coleslaw -60 Raw Scallops -48 Raw burger -57 Raw Mahi -58 Ahi tuna -52 Butter -46 Cooked chicken- 46 Cooked Green beans -46 Issued stop sale. - From follow-up inspection 2023-09-18: Triple tail -none on hand Sliced tomatoes - 49 for 15 min cooling Coleslaw - 45 for 15 mins cooling Raw scallops- 43 Raw burger patties- 50 for 3 hrs rapid chill /44 in walk in cooler Raw mahi -53 for 3 hours rapid chill on / 44 in walk in cooler Ahi tuna 49 Butter 42 Cooked chicken 55 Cooked green beans none on hand Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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/ on duty manager Chris expired in March - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-09-18: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Triple tail -60° Sliced tomatoes-60° Coleslaw -60° Raw Scallops -48° Raw burger -57° Raw Mahi -58° Ahi tuna -52° Butter -46° Cooked chicken- 46° Cooked Green beans -46° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three coolers on cooks line Triple tail -60° Sliced tomatoes-60° Coleslaw -60° Raw Scallops -48° Raw burger -57° Raw Mahi -58° Ahi tuna -52° Butter -46° Cooked chicken- 46° Cooked Green beans -46° Issued stop sale.

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/ on duty manager Chris expired in March

Intermediate - Manager or person in charge lacking proof of food manager certification. Steve, operator Vic came in. Corrected On-Site

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food storage container/container lid cracked or broken. Ice bucket cracked. Operator threw away Corrected On-Site

Basic - Food stored on floor. Rice and cooking oil Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler

Basic - In-use tongs stored on equipment door handle between uses. 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. Panko bin scoop handles resting in product Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Intermediate - - From initial inspection : 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2023-05-15: Operator emailed to wrong address, provided correct email Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade dirty Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado with stickers next to washed lettuce Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on line reading 200+++. Advised to remake bucket, now reading 100 ppm Corrected On-Site Warning