SUNGLOW PIER CRABBY JOE'S

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -500ppm+ quat ammonium concentration at 3 compartment sink, manager had employee dilute to 400ppm Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -lunch menu, poke tuna tacos missing disclosure to consumer advisory at bottom of page, advised to add asterisk. -manager had employee add asterisk to poke taco lunch menu item, stated new menus being printed in near future. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -manager stated using 4 hour rotation for milk wash station next to fryers. No written policy on site, provided written plan via email. Operator printed and filled out during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside small ice machine

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

Basic - Floors not maintained smooth and durable. -holes in floor at mermaids restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - back end near walk in, manager stated due for cleaning next week

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above precooked sausage Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw snapper 51F after 4 hours of thawing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 51F inside bar for garnishes inside inadequately held ice bath, manager replaced with fresh product. Advised to use time as public health control for 4 hours or keep down below maintaining 41F or below internal temperature

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on door to stand up freezer

Intermediate - Handwash sink not accessible for employee use at all times. -items stored in front of handwash sink behind counter, chemical bottles hanging over splash guard Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Clean bowls, plates not stored inverted or in a protected manner. -expo area, top of pass through

Basic - Equipment in poor repair. -door to walk in

Basic - Flooring in disrepair. -mens restroom below urinal

Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant. Manager states hood cleaning service scheduled tonight

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. -raw fish 47-50F prepped 3 hours prior, person in Charge stated thawing procedures involved cold running water. Temperatures rechecked 1 hour later 50F on 1 pan. See stop sale.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers/grill

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cloths stacked inside bucket, some not submerged inside solution. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -sausage gravy 115-128F @ 11:30am , stated cooling began at 9am. Employee began ice bath to rapidly finish cooling process. Rechecked 45 minutes later after ice bath @ 47-75F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood stored above container of conch fritter mix(steamed conch) Corrected On-Site

High Priority - Server touched face and then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -hot food placed inside walk in cooler covered without preventative steps to increase speed of cooling from 135-70F. Advised to use ice bath for dense liquids/gravies and stir frequently as needed

Basic - Accumulation of wastewater/debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -shaker inside ice well touching ice Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls stacked on top shelf of prep table

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine is not draining wastewater/food debris from interior of dish machine after cycle completion. Manager had employee set up 3 compartment sink. Employee located blockage inside drain. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -soda bibs Corrected On-Site

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

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

Basic - Standing water or very slow draining water in dish machine Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -clams

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -adam, rose

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris build upon fire extinguishers, electrical boxes, baseboard, vent in older equipment in dining room(manager states being replaced) in back of kitchen near cooler

Basic - Single-service articles not stored inverted or protected from contamination. -clam shells on line Corrected On-Site

Basic - Stored food not covered. -tea containers in server station Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour 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. 0ppm, manager called for service after multiple attempts. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs in flats stored directly on top of pans of cut tomatoes, other ready to eat produce at makeline cooler next to door

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked eggs on flat in use, employee discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50F, added to line from walk in cooler 3 hours prior. Manager moved to walk in cooler Raw shell eggs stored above 45f ambient on top of makeline cooler, advised to use time controls. Cooked shrimp 55F, held inside ineffective ice bath, bartender stated added to bar one hour ago. Moved to interior of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy, grits 110-130F, removed from temperature control but in use for hot holding above stove. Less than 30 minutes, manager reheated to 165 for hot holding Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense food on cook line Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. -grease under cook line behind equipment

Basic - Food not stored at least 6 inches off of the floor. Pickle bucket inside walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. -handwash sink in server station