Wahoos Bayside Pub and Grill

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (119F - Hot Holding) reheated to minimum 165F **Corrected On-Site**

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

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, replaced **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. Raw tuna in reach in cooler not removed from vacuum packaging prior to thaw.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Corner of prep table in kitchen

Basic - Equipment in poor repair. Broken cooler handle in kitchen **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass freezer behind bar

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice bucket and ice scoop outside not protected

Basic - In-use utensil stored in sanitizer between uses. Next to steam table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind cook line

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glass cooler at end of bar containing unpackaged condiments in customer accessible area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Stained cutting boards in kitchen Wall mounted knife magnet in kitchen soiled

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning containers

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employees eating at table in dry storage room

Basic - Equipment in poor repair. Broken cooler handle

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in corn starch and panko

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink

Intermediate - - From initial inspection : 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Business acquired additional space next door and is expanding. Operator constructed walk-through with no door. Reach in coolers and dry storage already added to new space. Per plan review, application for remodel plans already received, but not yet approved. Operator advised new space will also have an expanded restroom and new ware washing area. **Warning** - From follow-up inspection 2024-02-05: Remodel plans approved on 12/8/23. Walked plans during inspection. Operator has not yet completed build out of dish washing area and expansion of restrooms due to plumbing and gas delays. Provisos: 1) Remodel review covers the addition of bathrooms, next door bay conversion to food storage and warewashing area, and addresses minor equipment changes in the existing space. Client must complete installation of equipment approved on this plan within 60 days of approval. If plans do not match establishment within this timeframe, establishment will need to return to plan review. 2) Provide adequate overhead protection for outside ice machine(s). When stored outside, ice machine(s) must be located in an area protected from customers. Outdoor ice machine must be locked except to load and unload. Ice scoop must be protected from the elements in a covered container. 3) Coolers in consumer accessible area must be adequately secured to prevent consumer contamination. 4) If handwashing violations are observed in the cook line or food preparation is observed in areas without adequate handsink coverage, additional handwash sinks will be required. 5) Handwash sinks must be easily accessible at all times. They may not be blocked by storage racks or tables. They cannot be used for any other purposes. They must remain fully stocked with a hand wash sign, soap, and drying devices at all times. 6) Plans provided must accurately reflect all food service equipment and its location in the establishment. Failure to provide accurate plans could result in delay at the time of the licensing inspection. 7) All floors, walls, cove base, and ceilings in all food preparation, food storage, and warewashing areas must be smooth, non-porous, durable and easily cleanable. **Time Extended**