STEINHATCHEE MARINA AT DEAD MAN'S BAY, LLC

Intermediate - Handwash sink removed. Removed due to storm damage. Parts ordered to reinstall.

Intermediate - Handwash sink does not provide hot or cold water.

Intermediate - No soap provided at handwash sink.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaning supplies on prep counter. Properly stored during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink , items removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap provided during inspection. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch box stored in reach-in cooler. Properly stored during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of Togo cups on floor. Properly stored during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked chicken.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach above cleaned equipment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board grooved.

Intermediate - Handwash sink used for purposes other than handwashing. Storing items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico made previous day.

Basic - Food stored on floor. Chips in stockroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.