DOLPHINS WATERFRONT BAR & GRILL AT CAPE CROSSING

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. Operator replaced source container and retested. 10 ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice well on counter krab meat (48F - Cold Holding); cut tomatoes (47F - Cold Holding).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on countertop cooked pineapple (119F - Hot Holding)

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Azalea on drink menu advertises fresh lemon juice. Juice is from commercial bottled product. Operator marked out the word fresh on all menus Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice wand stored on the floor in walk in freezer. Operator took to dish area Corrected On-Site

Basic - Employee eating while preparing food. Cook ate pieces of salmon while removing cooked salmon from grill at rear of building

Basic - Employee with no hair restraint while engaging in food preparation. Prep worker put on restraint Corrected On-Site

Basic - Food stored on floor. Multiple opens cases of food on the floor in walk in freezer Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans between dish area and cook line have an accumulation of dust

Basic - Single-service articles improperly stored. Cases of single service in the floor in dry storage. Operator moved Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 live flying insects at exterior bar near dish machine Repeat Violation Admin Complaint

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw salmon and raw beef in top drawer over cooked wings. No physical barriers. Operator moved Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the non chemical side of the split at mop sink. Also missing at hose bib between restrooms and stairs

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute for oasis machine behind bar has an accumulation of mold like substance. Operator cleaned Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs on menus come over easy or sunny side up are not marked. Operator marked all menus Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter for ice machine

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods has an accumulation of grease

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados on make line still have stickers

Basic - Standing water in bottom of reach-in-cooler. Lower storage area of reach in cooler across from fryers Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Joseph Knubsea expired 3/6/23 - From follow-up inspection 2023-08-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-08-24: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at beverage station ,and equipment on clean rack stacked wet, corrected Corrected On-Site - From follow-up inspection 2023-08-24: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor wall baseboard soiled - From follow-up inspection 2023-08-24: Area under 3 compartment sink and floor drain still soiled Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Bare cement visible in solid surface flooring. - From follow-up inspection 2023-08-24: Time Extended

Basic - - From initial inspection : Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed dish washer using wiping cloth for multiple purposes, has soiled Corrected On-Site - From follow-up inspection 2023-08-24: Observed dishwasher using soiled wiping cloth to wipe hands after touching soiled dishes. Time Extended

High Priority - Cooked hamburger or cheeseburger ordered from child menu not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. Menu stating burger can be order under cooked on kids menu, all burgers from this menu item must be cooked to minimum cooking temp of 155° or higher, item should not be able to be imputing in register at any temp other then fully cooked. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken Wings prepared previous day found in reach in cooler 44-51 still cooling, see stop sale Repeat Violation 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. Outside bar dish washing machine at 0ppm , replaced product , primed at 50 ppm Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen, next unannounced routine per.c. Woods

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw cobra fish used in ceviche, no paperwork for parasite destruction available. Product must be cooked to be served on sight until a parasite destruction paperwork has been given to operator from distributor Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tartar sauce prepared 7/31/23, todays date 8/22/23, items with garlic cook onsite, see stop sale Garlic cook onsite 8/14/23, todays date 8/22/23, see stop sale Garlic oil infused with cook onsite 8/14/23, todays date 8-22-23 Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tartar sauce prepared 7/31/23, todays date 8/22/23, items with garlic cook onsite, see stop sale 2quarts Garlic cook onsite 8/14/23, todays date 8/22/23, see stop sale 2 quarts Garlic oil infused with cook onsite 8/14/23, todays date 8-22-23 1.5 quarts

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken Wings prepared previous day found in reach in cooler 44-51 still cooling, approx 15# Repeat Violation 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. No clean up poster on site, corrected by paper copy given to manager by inspector. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Joseph Knubsea expired 3/6/23

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outside bar soiled and holder. Interior of ice machine, small amount of rust substance on deflector, soiled on handle and inside lid.

Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink in prep area. Blocked by emplty keg and 2 wheel dolly, corrected Corrected On-Site

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. Newest employee, Matt no Employee agreement signed, corrected while inspection was taking place. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in dish washingarea not labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

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 rop packaging thawing in walk in cooler not opened.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish washing area, employee beverage stored on table with cleaned dishes. Corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at beverage station ,and equipment on clean rack stacked wet, corrected Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor not cleaned when the least amount of food is exposed. Floor wall baseboard soiled

Basic - Hole in or other damage to wall. Bare cement visible in solid surface flooring.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf's of prep tables small amounts of debris present.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of mushrooms stored over ready to eat /prepped lettuce in walk in cooler, corrected Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed dish washer using wiping cloth for multiple purposes, has soiled Corrected On-Site