Chowder Ted’s

Basic – Bowl or other container with no handle used to dispense food

On sugar, removed by employee Corrected On-Site

Basic – Clean utensils or equipment stored in dirty drawer or rack. nFor utensils, cook line area

Basic – Covered waste receptacle not provided in women's bathroom

Employee restroom Repeat Violation

Basic – Current Hotel and Restaurant license not displayed.

Basic – Food storage container/container lid cracked or broken

Cracked container for raw fish

Basic – No Heimlich maneuver/choking sign posted

Gave one Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters and shelf in the middle of prep area

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Upright cooler by cook line

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom

In storage area/office

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On pre area, employee placed it in sanitizer Corrected On-Site

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

White powder in bulk container, labeled sugar by mgr Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee washed some dishes then she grabbed clean dishes, explained to her and she washed hands Corrected On-Site Repeat Violation Warning

High Priority – Nonfood-grade containers used for food storage – direct contact with food

For sugar, label shows chemicals and sponges

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw breaded oysters on shelf above cheese in ziplock bags, upright freezer

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw hamburger on shelf above raw shrimp in upright cooler, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

60f one fish filet thawing under tuning water, employee placed it on ice Corrective Action Taken Warning

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+200 ppm chl, very dark blue, almost black, he diluted it to 200 ppm Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For bucket

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Gave one Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Ice in hand sink by cook line

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nEric Heers expired on 6/27/23 Warning

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

Fish dip made yesterday at 2 pm, employee write date on Corrected On-Site

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

Only two employees here expired in 2021 and 2022 Warning

Intermediate – Well water testing report/documentation is not available upon request

Has old one from 6/2022 Warning