727 Seafood And Grill

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Accumulation of dead insects in glue trap hanging from ceiling over dining room and in dry storage room

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Hole in ceiling in kitchen

Basic – Employee with no hair restraint while engaging in food preparation. Employee in kitchen engaged in food prep

Basic – Floor tiles missing and/or in disrepair

Dry storage room

Basic – Food stored on floor. Cooking oil on floor

Basic – Ice buildup in reach-in freezers

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 129F water

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen

Basic – Working containers of food removed from original container not identified by common name

Flour bin not labeled

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (100F – Hot Holding) on cook line, reheated on stove to minimum 165F Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Stained cutting boardsnAccumulation of grease on grill surface

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by rolling cart

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. Hand sink in kitchen

Intermediate – No soap provided at handwash sink

Hand sink in kitchen

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Macaroni and cheese in chest freezers

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.