CEDAR KEY FISH & CRAB HOME OF THE FREEZER

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. Employee changed trash, placed new trash liner, and proceeded to touch clean and sanitized tray to plate food in steamer without washing hands in approved handwash sink. Employee stopped and washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready-to-eat individually portioned sauces in walk-in cooler. Operator moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in bar blocked by serving tray and handsoap stored in sink. Operator removed. Corrected On-Site

Basic - Employees with no beard guard and no hair restraint while engaging in food preparation in kitchen.

Basic - Plumbing system in disrepair. Handwash sink in bar has water trickling from faucet with inadequate pressure to properly wash hands. Operator corrected. Corrected On-Site

Basic - Water leaking from pipe underneath handwash sink in kitchen, not leaking in path of employee walkway. Discussed with operators.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee sink on prep table on cooks line. Operator removed Corrected On-Site

Basic - Food stored on floor. Cases of bread on floor in Walk-in-Cooler

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 and the time removed from temperature control cannot be determined. Cheese sauce stored at room temperature, not time marked. Operator states sauce has been out of cooler for 2 hours. Operator time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning utensils in line cook hand sink. Operator removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate TPHC paperwork, provided operator new paperwork, operator filled out paperwork during inspection 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. Fish in sealed rop in walk in cooler. Discussed with operator need to break seal before thawing

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -in bar area, walk in coolers, dry storage and kitchen Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce warming on top of toaster. 47F. Operator states cheese sauce had been out less than 30 minutes. Operator wishes to keep on time, provided operator with TPH paperwork. Operator moved cheese sauce to cooler until paper work and date/time marking can be completed. Corrective Action Taken Repeat Violation

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

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

Basic - Current Hotel and Restaurant license not displayed. Operator displayed license. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In men's room. Operator hung sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -PVC under sinks -shelves under steamers in kitchen Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single service items behind bar not inverted. Operator inverted. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler off breezeway- crawdads (44F - Cold Holding); hotdogs (44F - Cold Holding);operator put ice on crawdads, moved hot dogs to other cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned cheese sauce cheese sauce (104F - Hot Holding)set on top of steamer to warm 2 hours ago, moved back to cooler Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling between kitchen and bar is open to roof rafters, not smooth and cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vertical 2 door interior freezer in breezeway Fan guards in walk in cooler Wire cart in walk in cooler Pvc pipes in kitchen

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. To go boxes and containers set up for food service in closet in kitchen, ceiling is not smooth and cleanable, has conduit and bare wood ceiling. Operator moved all out of closet Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bar, hang on top of spray bottler, oper will get bucket

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3:00 pm clam Chowder (130F) operator reheated soup on stove 3:30 ; clam chowder (170F - Reheating).

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pina colada mix in bar area reach in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Bulk soap bottle stored in hand sink in bar area

Intermediate - No chemical test kit provided when using spray sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in bar area

Basic - Floors not constructed to be easily cleanable. Concrete floors throughout kitchen and walk in coolers not sealed

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards

Basic - Open dumpster lid. Drain plug missing

Basic - Single-service articles improperly stored. Cases of cups stored on floor next to walk in cooler

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in grill area not inverted