Lauren’s Seafood

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

Observed multiple fly sticky tape with accumulation of dead flying insects throughout kitchen and ware washing area Warning

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

Bowl stored in dry grits container on storage rack on cook line Warning

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Raw commercially packaged fish stored in cook line reach in cooler drawers Warning

Basic – Dead roaches on premises

Observed 12 dead roaches in following areas of establishment:n3 dead roaches at dry storage area on floorn4 dead roaches at mop sink dry storage arean5 dead roaches behind ice machine area Warning

Basic – Food stored on floor

Case of fries stored on floor in walk in Freezer. Moved by manager. Corrected On-Site Warning

Basic – Insect control device installed over food preparation area

On wall over prep table in kitchen on cook line Warning

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

Interior of microwave on cook line soiled Warning

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

Walk in cooler with soiled gasketnExterior of microwave on cook line soiled Warning

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

Interior of white reach in freezer on cook line soiled Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Cooked potatoes (74F – Cooling), stored in steam table that is turned off on cook line, place there and was left in unit overnight and employee forgot to place in walk in cooler as per manager. Stop sale issued. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed approximately 59 live flying insects in following area of establishing:n13 live flying insects at ware wash arean4 live flying insects at hand wash sink area near walk in Freezer n25 live flying insects on cook line all over over fire suppression systems in cook line equipments n10 live flying insect in back mop sink area and dry storagen3 live flying insects at bar arean4 live flying insects at ice machine area Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Cooked potatoes (74F – Cooling), stored in steam table that is turned off on cook line, place there and was left in unit overnight and employee forgot to place in walk in cooler as per manager. Stop sale issued. Warning

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

Cooked wings (50F – Cold Holding), stored on cook line near equipment, place there approximately 10mins ago as per manager from walk in cooler to heat some food. Manager place in walk in cooler Corrective Action Taken Warning

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Warning

Intermediate – Handwash sink used for purposes other than handwashing

Hammer stored in hand wash sink at cook line. Moved by manager. Corrected On-Site Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At all hand wash sink in kitchen area on cook line, ware washing area and bar area. Manager provided Corrected On-Site Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Operator unable to provide any proof of food handler training for 2 bartenders and 3 servers hired over 60 days Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Warning

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

Cooked noodles and pasta and cut tomatoes and cooked sausage on cook line reach in cooler drawer with no date marked. Manager stated was prep on Saturday. Warning