Fish Tales Sports Bar and Grill

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (120F - Hot Holding); cooked beef (88F - Hot Holding) held in unit less than 4 hrs operator reheated. **Corrective Action Taken**

High Priority - Raw animal food stored over or with unwashed produce. -Walk in cooler; case of raw shell eggs stored over case of unwashed uncut green bell peppers.

High Priority - Nonfood-grade bags used in direct contact with food. -Reach in freezer next to ice machine; cooked octopus stored in plastic to go thank you bag.

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. -Dishwasher (Chlorine 0ppm)

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee with gloved hands scratched eye corner and continued food preparation without removing gloves washing hand and regloving.

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.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Food-contact surface soiled with mold-like substance. -Bar; 2 soda gun and holster, frozen drink machine nozzle.

Intermediate - Handwash sink used for purposes other than handwashing. -Ware washing station hand washing sink used as storage for miscellaneous hardware items in plastic bag. Operator removed. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware washing station handwashing sink

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black mold-like substance in the interior of the ice bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Kitchen Prep area

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, at cookline bottom right reach in drawer. Reviewed the importance of commercially processed reduced oxygen packaged fish with operator. Operator removed and stored properly. **Corrected On-Site**

Basic - Food stored on floor. -Walk in cooler; several buckets of lettuce stored on floor. -Walk in freezer cases of frozen raw shrimp stored on floor. -Dry storage area; cases of dry chicken stock stored on floor. Cases of fruit syrup for bar area stored on floor.

Basic - Ice buildup in reach-in freezer at bar

Basic - Old labels stuck to food containers after cleaning. -Several food buckets on drying storage rack at ware washing station.

Basic - Soiled dry wiping cloth in use at cookline operator replaced and placed in sanitizer bucket. **Corrected On-Site**

Basic - Ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area

Procedures for Responding to Vomiting/Diarrheal Events

Proper Eating, Tasting, Drinking, or Tobacco Use

Food Obtained from Approved Sources

Potentially Hazardous Food Held at Proper Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Toilet Rooms Maintained

Food Contact Surfaces Clean and Sanitized

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Entire cooler on cooks line not operating properly. Item from entire cooler on cooks line ranged from 50F-70F. Operator states items have been in cooler since the previous day, no temperature log or temperature checking had been done either day. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (62F - Cold Holding); Provolone Cheese (64F - Cold Holding); shredded cheddar (66F - Cold Holding); American Cheese (62F - Cold Holding); diced tomatoes (64F - Cold Holding); cut iceberg lettuce (59F - Cold Holding); sliced tomatoes (58F - Cold Holding); sour cream (56F - Cold Holding); Sliced Ham (55F - Cold Holding); Lobster Bisque (60F - Cold Holding); Shrimp Ceviche (59F - Cold Holding); Mozzarella Cheeae (53F - Cold Holding); Turkey (55F - Cold Holding); Heavy Cream (58F - Cold Holding); Half and Half (57F - Cold Holding) Item from entire cooler on cooks line ranged from 50F-70F. Operator states items have been in cooler since the previous day, no temperature log or temperature checking had been done either day. **Repeat Violation** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **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 DBPR HR Forms 5030-103 and 5030-104 **Corrective Action Taken** **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle and holster behind bar **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. Provided operator with DBPR HR Forms 5030-103 and 5030-104 **Corrective Action Taken** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's room. Operator replaced **Corrected On-Site** **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line cooler interior soiled **Warning**

Basic - Floor soiled/has accumulation of debris. In kitchen behind/under all equipment soiled **Repeat Violation** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee radio and cup on shelf above clean plates. Operator removed **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Below prep tables soiled Storage racks soiled **Warning**

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired February 2023 **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. **Warning**

Basic - Food stored on floor. In walk in freezer **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp for ceviche. Operator had distributor send parasite destruction letter. **Corrected On-Site** **Warning**

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in walk in cooler **Warning**

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. 0 ppm at dish machine in kitchen 0ppm at dish machine in bar area Operator set up 3 compartment sink to manually sanitize. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); potato salad (48F - Cold Holding); coleslaw (50F - Cold Holding) Salad cooler, operator states items were pulled from refrigeration at 11:30am. Operator placed items in walk in freezer to rapidly chill. Recheck Diced tomatoes 42 Sliced tomatoes 43 Potatoe salad 43 Coleslaw 43 **Corrected On-Site** **Warning**

Intermediate - Establishment not maintaining clam/oyster tags for 90 days. Current boxes are the only tags available **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Shrimp ceviche is raw, not noted on menu. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers on top of microwave in cook line area Jacket on top of bulk flour in kitchen area Operator removed **Corrected On-Site** **Warning**

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink area Under kitchen equipment Multiple ceiling tiles soiled in kitchen area Floor tiles in disrepair in hot water heater area **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle. Operator removed. **Corrected On-Site** **Warning**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves dirty **Warning** - From follow-up inspection 2022-11-16: **Time Extended** - From follow-up inspection 2022-12-21: Walk in cooler shelves are still dirty **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Ray and Jennifer the people in charge today do not have a Food manager Card. The food manager certification hanging in the office is for Maria ( no longer works at establishment and it expired in 2021) **Warning** - From follow-up inspection 2022-11-16: Ray has not scheduled test. Jennifer not in restaurant today, has not been certified **Time Extended** - From follow-up inspection 2022-12-21: **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles soiled with mold-like substance. Several water spots on tiles in the Dining room **Warning** - From follow-up inspection 2022-11-16: **Time Extended** - From follow-up inspection 2022-12-21: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat nacho chips operator moved eggs and nocho chips. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator had can opener cleaned **Corrected On-Site**

Intermediate - oyster tags not marked with last date served. **Repeat Violation**

Basic - Ceiling tile shows damage or is in disrepair. By mop sink

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs on oven handle from oven Handel. **Corrected On-Site**

Basic - Interior of microwave has accumulation of grease and food debris.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**