CORKY BELL'S SEAFOOD & STEAKS

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of strawberries in server reach-in cooler. Employee removed paper towel. Corrected On-Site

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. Hush puppy mix held on time controls has no time marking. Per operator, mix placed out at 1:00 and employee added time marking. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid in kitchen. Operator removed and disposed of chemical. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two cooks wearing a bracelet(s).

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Multiple ceiling tiles in kitchen have dust. Floor under shelving in walk-in cooler is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink in kitchen.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly light at entrance to kitchen has accumulation of dead flying insects. Operator removed and replaced the sticky trap in the light. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has build up of debris.

Basic - Equipment or utensils not designed or constructed in a durable manner. Spoon for hush puppy batter has the handle wrapped in electrical tape. Operator removed spoon from batter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for grits in standing water at 100F on shelf above stove top. Manager removed the water. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in prep sink with no running water. Employee panned up shrimp and placed in cooler. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects at breading station in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler next to fryers, raw chicken stored above ready-to-eat cut lemons and cut squash. Employee moved raw chicken to bottom shelf. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and ware washing area soiled.

Basic - Food stored on floor. Bucket with cornmeal on floor in kitchen. Employee elevated bucket of cornmeal. Bag in box soda on floor in front of soda storage rack. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple pairs of tongs stored on oven door handle. Employee moved all tongs to proper storage. Utensils in standing water at 87F beside steam table. Employee emptied water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plating around nozzles on soda machine have build up of debris.

High Priority - Dented/rusted cans present. See stop sale. One can of pineapple with dent along seam.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked if asked, no proof of parasite destruction. Person in charge called supplier during inspection who provided letter. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In fliptop raw chicken stored over raw fish. In walk in cooler raw ground beef stored over intact beef. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and shrimp held above fill line in fliptop at 46-54F. Person in charge chilled below 41F during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder at server line at 111-120F. Person in charge reheated to 175F. Also, hush puppies at 130F. Recommended holding on time. 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. One employee working for 2 weeks with no proof of being informed of reporting responsibility. Provided form during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle in back kitchen unlabeled. Person in charge labeled. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting in clean dish area.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed dishwasher moving items from wash compartment to sanitize compartment without rinse step. Person in charge spoke to employee during inspection. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stovetop in water at 103F, person in charge removed. Also, tongs hanging from oven handle. Person in charge removed. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bug gun stored on case of food in dry storage. Person in charge removed. Corrected On-Site

Basic - Stored food not covered. In walk in freezer, crab legs uncovered. Person in charge covered. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm, person in charge discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Plate of shredded cheese in top section of reach in cooler at server station was held on time the previous day and has not been discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Plate of shredded cheese in top section of reach in cooler at server station was held on time the previous day and has not been discarded.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has training through StateFoodSafety Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around vent in dish area Repeat Violation

Basic - Hole in or other damage to wall. In cabinet under hand wash station in server area. Also ceiling tiles around vent in dish area are showing signs of damage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over stove on cook line.

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. First test at 10ppm, manager changed out sanitizer bottle retest at 100ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple plates ran through dish machine reading 10ppm, manager replaced sanitizer bottle, retest at 100ppm, plates ran through dish machine again. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Open container of heavy cream in standing reach in cooler at wait station marked 6/30. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (45°F - Cold Holding); milk (45°F - Cold Holding) in standing reach in cooler at wait station, per manager door has been constantly opened for less then one hour, both items placed in walk in cooler, both items retemped below 41°F. shredded cheese (47°F - Cold Holding) in shallow pan in reach in cooler at wait station, per manager lid was left open for less then one hour, cheese moved to walk in freezer, retemp below 41°F. raw salmon (49°F - Cold Holding) in walk in cooler, per manager salmon was sitting out for less then one hour, retemp at 41°F. shredded cheese (44°F - Cold Holding); diced tomatoes (48°F - Cold Holding); raw fish (52°F - Cold Holding); pasta (62°F - Cold Holding) in reach in coolers on cook line, per manager lids have been left open and pasta sitting on top of reach in cooler for approximately one hour, all items placed in walk in freezer, all retemps below 41°F. Corrected On-Site

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. French fries being held on time as a public health control on cook line does not have any time markings, manager marked with correct time during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of heavy cream in standing reach in cooler at wait station marked 6/30. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two oven on cook line have a build up of debris. Can opener on prep table in prep area.

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. Seven employee training records expired

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen area have a build up of debris.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging by oven on cook line at waist level, employee corrected during inspection. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Knifes stored in sanitation bucket next to hand wash station on cook line, employee removed knifes and sanitation bucket to triple sink. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On bulk container of salad mix in standing reach in cooler at wait station, per manager it is an old label.

Basic - Unclean building components, attachments or fixtures. Fan guard in walk in cooler. Repeat Violation