| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Employee restroom.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Sugar container. **Corrected On-Site**
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25-13-4
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Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Styrofoam cups in outside storage area.
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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
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32-12-4
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Basic - Covered waste receptacle not provided in unisex employee bathroom.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line and prep area.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-4
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Basic - Equipment in poor repair. Reach-in cooler on cook line closest to handwash sink not holding TCS foods at 41° or below.
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08B-12-4
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Basic - Food stored in holding unit not covered. Multiple instances in reach-in coolers.
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08B-38-4
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Basic - Food stored on floor. Collard greens in walk-in freezer.
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Togs stored on edge of trash can.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. End of cook line by door.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef and fish in two compartment sink. No running water. **Corrected On-Site**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. **Corrected On-Site**
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple instances.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons barehanded. **Corrected On-Site**
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35A-02-4
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High Priority - Live, small flying insects in food preparation area.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator states fish will be fully cooked until proof is obtained. **Corrected On-Site**
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41-14-4
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High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Pressurized pest spray can resting on outside smoker. **Corrected On-Site**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab 58°, pineapple sauce 58°, Demi glaze 53°, chicken 45°, beef 48°.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over produce in walk-in cooler, raw salmon over cheese in walk-in cooler, raw chicken over produce in walk-in cooler, tuna over desserts in cook line reach-in cooler.
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over calamari cook line reach-in cooler. **Corrected On-Site**
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottle on prep counter outside beer cooler.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet. Both faucets.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both exterior ice machines.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. End of cook line.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Cook line and bar area.
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