Stroke’s Seafood

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable

Observed multiple grooved cutting boards

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee personal items stored above clean dishes in the ware washing area

Basic – Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements

Observed approximately 80 outdoor seats not on the license.

Basic – Single-service articles improperly stored

Observed cases of single service items on the floor of the kitchen and storage area

Operator placed cases on shelves. Corrected On-Site

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Observed household pesticides stored in the dry storage area away from food

Operator removed pesticides. Corrected On-Site

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

Observed raw chicken stored over raw beef in the reach in cooler in the kitchen

Operator placed beef above chicken. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Observed no vacuum breaker on the outside hose bibb.

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

Observed no vomit clean up plan

Handed operator a plan to post. Corrected On-Site

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

Observed rusted shelving for the dry storage food area.

Intermediate – Handwash sink missing in warewashing or food preparation area

Observed no hand wash sink in the warewashing area.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Observed no chemical test strips for their chlorine three compartment sink.

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

Observed no paper towels at the kitchen hand wash sink

Operator placed paper towels at the sink. Corrected On-Site

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

Observed no signed agreements

Had operator sign an agreement and gave an extra copy. Corrective Action Taken

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.