DOWN THE HATCH (MAIN KITCHEN)

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -ware washing area - From follow-up inspection 2024-07-23: Time Extended

High Priority - Container of medicine improperly stored. -burn spray stored above bowls, squeeze bottles next ti hand sink Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw beef steaks inside walk in cooler. Advised of minimum cook temperature used for hierarchy Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gouda sauce

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -gouda sauce marked 1/25

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slatted cooking surface next to fryers

Basic - Clean pan storage shelves with rust that has pitted the surface. -next to meat cooler

Basic - Cutting board has cut marks/holes and is no longer cleanable. -small cutting board on prep table across from fryers

Basic - Employee with no hair restraint while engaging in food preparation. -employees preparing/handling food without hair restraints.

Basic - Floor area(s) covered with standing water. -warewashing area in front of dish machine -adea near ice machine

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

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of equipment next to fryers

Basic - Single-service articles improperly stored. -case of paper cups on floor from delivery inside dry storage room Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. --house calamari dressing with commercially cooked peppers marked 7/28.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher pre wash/sprayed off soiled dishes before putting clean plates up in warewashing area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored above crab cakes with commercially processed precooked crab meat inside stand up fridge at end of cookline near fry station

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -house calamari dressing with commercially cooked peppers marled 7/28. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked peppers, inadequate hot holding more than 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers 110-117F not properly held under heat lamp at end of line. Manager stated since 10am, see stop sale. -cooked chowder 115 at edge-155F in middle, inside large pot on cook line, manager stated it was reheated to 165F this morning, heat was turned off. Advised to ensure adequate reheating to 165 before hot holding at 135F. Using smaller batches may be advisable for logistics of maintaining 135F of all hot food. -manager reheated chowder during inspection, corrected on site Corrected On-Site

High Priority - Vacuum breaker missing at fitting/splitter added to hose bibb. -warewashing area, splitter with hose hooked up beneath Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large garbage can

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. -warewashing area Corrected On-Site

Basic - Floors not maintained smooth and durable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in floor fan in back prep area -hood filters

Basic - Reach-in cooler shelves with rust that has pitted the surface. -salad station inside cooler

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked chicken wings Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -fish dip marked 12/10

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -fish dip

High Priority - Stop Sale issued due to food originating from a source under nationwide recall. -raw oysters from galveston rexas area 1

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 109F, cooked french fries 108F, cooked fish 109F inside hot holding expo station under heating element. Manager stated less than 1 hour, reheated potatoes, voluntarily discarded fries and fish due to quality concerns on reheat. Manager reheated potatoes to 165F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. -container with utensils inside hand sink on cook line. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - In-use tongs stored on equipment door handle between uses. -at tilt skillet

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface/top of oven -hood filters

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -scampi butter marked 7/22 inside walk in. See stop sale

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -scampi butter inside walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese 60-6F, undetermined

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 60F-66F inside top section od makeline cooler. manager could not determine time. See stop sale -shredded cheese 55f, less than 4 hours. manager replaced regardless of time Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by large fam in front

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

Intermediate - Spray bottle containing toxic substance not labeled. -large sprayer wih bleach solution unlabeled

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near office a d rack of cleaning supplies

Basic - Floor behind cooking equipment soiled/has accumulation of grease.

Basic - Floor area(s) covered with standing water.

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

Basic - Floor area(s) covered with standing water.

Basic - Floors not maintained smooth and durable.

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on ansul lines above grill between uses.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -outside bar

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made ranch, marked 11/1. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House ranch marked 11/1

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, black material on surface

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in server area used as dump sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil

Observed electrical wiring in disrepair. For reporting purposes only. -wiring near vent stack at top portion is cut/uncapped, manager states it is a "damper" used to regulate efficiency. Manager capped wires Corrected On-Site