Sundowners

Hands Clean and Properly Washed

Certified Food Manager Identification

Employee Health Policies Present

Supervisor/Person in Charge Present

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters container stored above cooked shrimp inside reach in cooler at salad station. Employee rearranged properly during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties(49F - Cold Holding); marinated steak (51F - Cold Holding) on reach in cooler across grill at cook line, as per employee less than 1 hour, employee add ice bags during inspection. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked at salad station, as per employee over 24 hours. **Corrected On-Site**

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. Observed thawed in ROP mahi and tuna packages, inside walk in cooler. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler across grill. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above fish fillets inside reach in cooler at cook line. **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail fillets (47F - Cold Holding); raw steak (48F - Cold Holding) on reach in cooler at cook line, as per Chef approximately 45 min.Employee add ice bags during inspection. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (115F - Hot Holding); on steam table at cook line, as per employee less than 1 hour. Employee reheating food during inspection. rice (184F - Reheating) **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.

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/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of white cutting board at preparation area. **Corrected On-Site** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Observed Chef not wearing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by Walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line. **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors. Observed screen back door not closing.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC throughout kitchen. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish fillets (frozen) on preparation table, Chef moved to reach in cooler. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed on wakame salad container inside reach in cooler at salad station. **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 steak stored above raw calamari in cart inside walk in cooler. Employee rearranged properly. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cook line changing gloves and no hand wash. Inspector instructed employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta inside reach in cooler at cook line. Employee rearranged properly. **Corrected On-Site**

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 form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also white cutting boards at kitchen area. Also observed soda nozzle holder soiled at the bar outside.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.

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.

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 form during inspection.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on metal cage/cart inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed on bacon bites container, also on cooked pasta container at kitchen area. Employee removed during inspection. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at the oyster station. Employee removed during inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored over single serving items. Employee removed during inspection. Also a pair of shoes on top of the dishwasher machine. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screen door not closing properly.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over table on receiving food area.

Basic - Ice scoop handle in contact with ice. Observed at the bar outside, employee removed during inspection. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on chips container, employee removed during inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust and grease on hood filters at kitchen area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor at the cook line. Employee stored properly l **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in used at kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed croutons container not identified in shelve at oyster station. Employee labeled during inspection. **Corrected On-Site**

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the salad reach in cooler , raw tuna over sauce. Operator move the tuna from location **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler hot kitchen ; fish (51F - Cold Holding); chicken (52F - Cold Holding); shrimp (49F - Cold Holding); hamburger patties (48F - Cold Holding); cheese (48F - Cold Holding) Per operator less than four hours Operator is putting ice under the food. **Repeat Violation**

Intermediate - No soap provided at handwash sink. Observed no soap or hand wash sign at the triple sink area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Observed a black plastic bowl used as scoop in the cooked rice Observed in the pico de gallo container a small plastic cup without handle used as scoop. **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. Observed at the kitchen reach in cooler fish thawed in the ROP package

Basic - Equipment in poor repair. Observed the small white freezer with the top door in disrepair **Repeat Violation**

Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Observed boxes with meat stored on the floor of the walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the Blodgett with accumulated grease **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in one of the hot kitchen reach in cooler **Repeat Violation**

Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the cage with meat in the walk in cooler rusted. **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled at the dishwashing area **Repeat Violation**

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. Observed the dishwashing sanitizing concentration at 10 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired **Repeat Violation** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Both hot kitchen reach in cooler. crab meat (44F - Cold Holding); diced tomato (45F - Cold Holding); cod fish (52F - Cold Holding); snapper (53F - Cold Holding)Condiments area ; cole slaw (46F - Cold Holding); pico de gallo (46F - Cold Holding); Per operator less the two hours. Operator put all the TCS food over ice. Observed at the walk in cooler diced tomato (46F - Cold Holding); hamburger (46F - Cold Holding); butter (45F - Cold Holding); chicken wings (49F - Cold Holding); lemon pie (49F - Cold Holding). Per operator they have been opening the door of the walk in to set up the lunch time food. **Corrective Action Taken** **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed two ambient thermometers in the walk in cooler with different temperatures. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed staff clean his hands at the triple sink. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sinks of dishwashing area with a sanitizing bucket in it and preparation area with a spatula in it. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed in the kitchen a black bowl without handle used as scoop at the rice. **Warning**

Basic - Equipment in poor repair. Observed the small white reach in cooler top door in disrepair. **Warning**

Basic - Food not stored at least 6 inches off of the floor. Observed oils stored at the dry storage area floor. Operator moved the oil. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the two reach in coolers of the hot kitchen **Repeat Violation** **Warning**

Basic - No container installed for catching grease from hood drip tray. Observed no drip pan on the hood over the fryers, stove . **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door of the condiment reach in cooler area soiled. **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and beef being thawed in standing water. **Repeat Violation** **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the metal cage in the walk in cooler rusted. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dishwashing area is soiled. **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. Observed Dishwasher (Chlorine 0ppm), operator changed chemicals observed Dishwasher (Chlorine 50ppm). **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his phone and then handling clean single service items.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flies on top of soda gun located in the indoor bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw beef (50F - Cold Holding); raw chicken breast (53F - Cold Holding); cheese (62F - Cold Holding) stored in the cook line as per operator less than 2 hours, operator placed food on ice. Observed raw scallops (48F - Cold Holding); chicken wings (45F - Cold Holding); cooked pasta (51F - Cold Holding) stored in the cook line cooler across from fryers as per operator less than 2 hours, operator placed food on ice. Observed cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding); chimichurri fresh garlic and oil (49F - Cold Holding) inside the walk in cooler as per operator less than 2 hours due to cleaning the walk in cooler they left the door open, observed walk in cooler ambient temperature at 38F. Observed cut tomatoes (55F - Cold Holding); cut lettuce (61F - Cold Holding) at the prep area as per operator less than 3 hours operator discarded food. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at the prep area and bar located outside.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator remodel the kitchen area and the 3 compartment sink was relocated to the outside area were the mop sink used to be located. Observed a reach in freezer with fries stored outside at the back area. Did not observe on the approved plans on 10/28/2020 walk in cooler and walk in freezer located outside.

Intermediate - No soap provided at handwash sink, bar located outside.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in portable hand sink located at the bar area, observed in this area an employee scooping ice and prepping cocktails drinks. During inspection operator fix hot water at hand sink. **Corrected On-Site**

Basic - Food stored outside. Observed a reach in freezer with fries stored outside at the back area.

Basic - In-use tongs stored on the oven door handle between uses.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 51F. Observed cook line reach in cooler ambient temperature at 54F across from fryers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table located in the prep area, operator removed beverage. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on top of reach in cooler in the kitchen area. Observed employee pair of sandals on top of a not in use reach in cooler.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed a cook line reach in cooler in poor repair no food was stored inside.

Basic - No handwashing sign provided at a hand sink used by food employees located at the prep area and bar located outside.

Basic - No mop sink or curbed cleaning facility provided at establishment.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service items as gloves, mint toothpicks, lids and cups stored outside under a vinyl tent without walls.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs being thawed in standing water at the prep area, operator placed ribs under running water. **Corrected On-Site**

Basic - Warewashing conducted in outdoor area. Observed a 3 compartment sink with sanitizing dispensers installed, located at the outside of the kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm).

Basic - Wiping cloth sanitizing solution stored on the kitchen floor.