Florida’s Seafood Bar And Grill

Basic – Buildup of food debris/soil residue on equipment door handles

Fry basket handles are heavily soiled

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling vents and tiles over cook line have an accumulation of dust

Basic – Clean linens stored on floor

In closet behind office

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on prep table of cook line

Basic – Equipment in poor repair

Multiple broken gaskets on reach in coolers

Basic – Food stored on floor

Multiple cases of chicken stored on the floor in walk in cooler. Operator moved Corrected On-Site

Basic – In-use utensil stored on equipment door handle between uses

Whisk hanging in aisle on handle of hot box to the left of stovetop Repeat Violation

Basic – Single-service articles improperly stored

Multiple cases of single service items (cups, gloves, napkins) stored on the floor in dry storage room

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

2 cases of crab legs at end of cook line thawing at room temperature

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

In storage containers at breading station nWhite granular substance removed from original packaging is not labeled identifying by common name

High Priority – Copper or copper alloys in contact with foods with a pH below 6

Copper cups used for mules do not have non corrosive interior lining

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

155°F Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Cook handled raw seafood at breading station and did not wash hands during glove change before touching handles and wares Repeat Violation

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

In walk in cooler. Cut tomatoes with date of 1/19

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nIn walk in cooler cut tomatoes (47F – Cold Holding); butter (47F – Cold Holding); butter packets (47F – Cold Holding)

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

In walk in cooler cut tomatoes (47F – Cold Holding); butter (47F – Cold Holding); butter packets (47F – Cold Holding).SEE STOP SALEnOn cook line in open face holding well raw shrimp (55F – Hot Holding); raw cobia (57F – Cold Holding); raw white fish (53F – Cold Holding); scallops (49F – Cold Holding)nIn salad make line reach in cooler and in reach in cooler beneath service window cut lettuce (51F – Cold Holding); slaw (47F – Cold Holding); pico (46F – Cold Holding); shredded cheese (48F – Cold Holding) Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In pan on shelf over stovetop. cooked chicken (101F – Hot Holding)nIn container next to fryers fries (70F – Hot Holding) Repeat Violation Warning

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

Multiple tags are missing date last served

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

Dispenser chute of oasis machine has an accumulation of mold like substance

Soda gun holster behind interior bar nearest entry point is soiled