Ship 2 Shore Seafood and Steaks

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach-in cooler at end of cook line, cut tomato (47F - Cold Holding); in cooler overnight per manager. Fish (47, 48F - Cold Holding); gator (47F - Cold Holding); shrimp (48F - Cold Holding); deviled crabs (45F - Cold Holding) placed in cooler 1.5 hours prior from walk-in cooler. Ambient temperature on inspector thermometer, 52f. Employee moved items to walk-in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach-in cooler at end of cook line, cut tomato (47F - Cold Holding); in cooler overnight per manager.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp to breading with gloves hand. Employee then handled fry basket and pan for cooked shrimp without changing gloves and washing hands.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, hush puppy mix with no time marked. Operator stated mix out for 1 hour. Operator had employee place time on items **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, white cutting board stained. At wait station, white cutting board on salad reach-in cooler stained Can opener blade soiled. **Repeat Violation**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. In office, 3 SafeStaff certificates expired.

Basic - Clean wiping cloth supply not properly stored. At wait station, red sanitizer bucket stored on counter. **Repeat Violation**

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cardboard used to line food-contact shelves. At cook line, Cardboard used under breading and wash across from fryers. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on ice machine not inverted. **Repeat Violation**

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. In walk-in cooler, multiple pans of fish in uncut packages. Manager stated fish just thawed and placed in walk-in cooler. Explained to manager packages must be cut before placing in cooler. **Repeat Violation**

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. At wait station, bottle of perfume stored on counter with microwave.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Drink on counter of pass thru. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. At cook line, employee cooking has no hair protection.

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal pans stacked before air drying.

Basic - Equipment in poor repair. At cook line, gaskets torn on stand up reach-in cooler. Door handle for walk-in cooler broken. **Repeat Violation**

Basic - Floors not constructed to be easily cleanable. Floor in walk-in freezer no longer easily cleanable. **Repeat Violation**

Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment. Floor under dish dish machine and counters. Floor in walk-in cooler. Floor in walk-in freezer. Walls in prep area. Walls in dish area. Ceilings throughout kitchen. **Repeat Violation**

Basic - Hole in or other damage to wall. Door to dining room at salad station, bottom in disrepair. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on oven handle. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by handwash sink at cook line. Carts at dish area and cook line. Sides of cook line equipment. Shelves above pass thru. Hood filters over cook line. Exterior of bulk containers in back kitchen. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. In back kitchen, bulk containers have labels worn off. **Repeat Violation**

Employee Health Policies Present

Hands Clean and Properly Washed

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on plate over cut tomatoes, cut lettuce and crab meat in 2 door true cooler **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on shift **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. Grouper and other fish thawing in vacuum seal on back prep table **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line with curly hair **Warning**

Basic - Food not stored at least 6 inches off of the floor. Bag of breader stored on floor in kitchen Case of crab les on floor of walk in freezer **Repeat Violation** **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine next to buckets **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Tongs On oven doors **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas In water 101 next to grill, moved to grill **Corrective Action Taken** **Warning**

Basic - Smoking or vaping in an enclosed indoor workplace. Multiple packs of cigarettes stored on prep table, moved **Corrected On-Site** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature on back prep table **Warning**

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Supervisor/Person in Charge Present

Food Obtained from Approved Sources

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Proper Sanitizer Contact Time and Concentration

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On small cold holding rail, fish, shrimp, scallops and clams 51F. All items placed into service approximately two hours prior. All items iced down with ice bags. On cold rail across from grill, Alfredo sauce and cheese 52F. Items placed into service approximately 2.5 hours prior. Items moved to wic to cool. In flip top cooler across from pass through window, butter and sour cream 59F. Items placed into service approximately 2.5 hours prior. Items moved to wic to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-11: In reach in cooler across from expo window, butter and sour cream 49F. Items placed into cooler approximately 15 minutes prior. Items moved to walk in cooler to cool. Manager states new unit has been ordered to replace existing unit. All other cold holding TCS foods 41F or below. **Admin Complaint** **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Multiple spray bottle containing chemical cleaners stored on shelf with sugar packets in server area. Chemicals moved and stored correctly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On small cold holding rail, fish, shrimp, scallops and clams 51F. All items placed into service approximately two hours prior. All items iced down with ice bags. On cold rail across from grill, Alfredo sauce and cheese 52F. Items placed into service approximately 2.5 hours prior. Items moved to wic to cool. In flip top cooler across from pass through window, butter and sour cream 59F. Items placed into service approximately 2.5 hours prior. Items moved to wic to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022. Operator paid for license during inspection and license is now current. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow and green cutting boards on cook line. Interior of ice machine in kitchen. **Repeat Violation**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink is in place but is inoperable due to drain below blocked. Repair company has been called. **Corrective Action Taken** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in bar area, back storage room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three blue ice buckets by ice machine in back kitchen. Buckets inverted. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in server station. Drinks discarded. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Door handle and door for walk in cooler.

Basic - Floors not maintained smooth and durable. Floor in walk in freezer. Floor in back kitchen missing/cracked tiles.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor throughout kitchen including under equipment and shelving. Floor in storage closet in dining area. Floor in bar. Walls in dish area. Ceiling throughout kitchen area. **Repeat Violation**

Basic - Food stored on floor. Case of flounder in walk in freezer.

Basic - Hole in or other damage to wall. Under dish machine. In back kitchen area. In hallway near office. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Tongs moved and stored correctly. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Styrofoam rack under freezer by dish. Shelves in walk in cooler and walk in freezer are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Sides and exterior of cooking equipment on cook line. Floor fans in kitchen. Shelves/racks in kitchen area. Utility cart near cook line. Gasket for walk in cooler. Soda gun holster in bar. Area around soda nozzles for drink dispenser in server station. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go items above pass through window. Items inverted. **Corrected On-Site**

Basic - Standing water in floor drain/floor drain draining very slowly. Drain below hand washing sink near pass through window. Repair company has been contacted. **Corrective Action Taken**