DEALS FAMOUS OYSTER HOUSE LLC

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beans discarded. Corrected On-Site

Basic - Stored food not covered. Pan of beans. Beans discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters in outside walk-in cooler 44°F,Iced during inspection , cheese, crab, beef in root beer cooler 55°F all items discarded, cut tomatoes and cheese in small walk-in cooler 50°F transferred to working cooler. Corrective Action Taken Repeat Violation Warning

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.

Basic - Equipment in poor repair. Outside walk-in cooler door needs replacing. Repeat Violation

Basic - Floor area(s) covered with standing water. Seafood walk-in cooler. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Identity of food or food product misrepresented. Observed Ponga on menu. Operator showed inspector swai that is served when ponga is ordered. Admin Complaint

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 chlorine , sanitizer changed brought to 100 ppm. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20°F actual temperature 35°F, thermometer calibrated. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Some managers expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Accumulation of debris inside warewashing machine.

Basic - Equipment in poor repair. Cooler door needs replacing.

Basic - Floor area(s) covered with standing water. In walk-in cooler.

Intermediate - Clams/mussels/oysters tag removed from original container. Tags on floor in cooler.

Basic - Floor area(s) covered with standing water. Walk-in cooler. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Old boxes and miscellaneous items in stockrooms.

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 , machine adjusted to 100 ppm. Corrected On-Site

Basic - Floor area(s) covered with standing water. Walk-in cooler. Cleaned during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 48°, less than 4 hours per operator. Cooler was turned up. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the triple sink.

Basic - Floor area(s) covered with standing water. In walk-in cooler.

Basic - Standing water or very slow draining water in handwash sink.

High Priority - Toxic substance/chemical improperly stored. Sanitizer on prep table. Properly stored during inspection.

Basic - Condensation or other drainage not disposed of according to law. Condensation fron from walk-in cooler dripping on floor.

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 when tested, manager adjusted to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef at 51° less than 4 hours per operator. Put in freezer. Corrective Action Taken

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.

Basic - Nonfood-contact surface soiled with mold like substance. Wall by dishwasher.

Basic - Unnecessary items/unused equipment on the premises. Old items in back stock room.

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. Replaced sanitizer , brought to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, slaw , cut tomato 45°, less than 4 hours per operator, unit was adjusted. Corrective Action Taken

Basic - Stored food not covered. Pickles in walk-in. Covered. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Old equipment in stockroom main building.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over dressings. Properly stored during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters at 46° less than 4 hours per operator transferred to another walk-in. Corrective Action Taken

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.

Basic - Walk-in cooler/freezer gasket in disrepair.