FATHOMS STEAM & RAW BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cook line.

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

Intermediate - No soap provided at handwash sink. Back prep area.

Intermediate - Soap bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in the dining area.

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. Tuna.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed burger thawing at the three compartment sink at room temperature.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area.

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. Left a copy . Corrected On-Site

Intermediate - No soap provided at handwash sink. Back prep area.

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.

Basic - Interior of back oven has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees back prep area

Basic - Stored food not covered. Crab legs not covered inside the reach in freezer.

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

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 - Soap bottle container not labeled at employee hand sink. Manager labeled the soap containers. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the exterior of the ice machine/bin.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - Spray bottle containing toxic substance not labeled. Soap bottle and spray bottle at employee hand sink not labeled.

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. Tuna on the cook line reach in cooler and grouper in the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both Fans in the kitchen and front line.

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

Basic - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine/bin.

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed grouper thawing in standing water at three compartment sink. Repeat Violation

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

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.

Intermediate - Handwash sink not accessible for employee use at all times. Back prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water in the three compartment sink. Cook let the water drained out and turned water on over the raw beef. Corrected On-Site

Basic - Window glass in the kitchen has been broken out.

Intermediate - Spray bottle containing toxic substance not labeled,next to drink machine. Manager labeled the spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine/bin.

Basic - Silverware/utensils stored upright with the food-contact surface up. Employee corrected the utensil. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board,cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute drink machine l

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar . Repeat Violation

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Stored food not covered. Observed crab legs uncovered inside the freezer.

Basic - Waste line missing at soda gun holster, bar area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

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

Intermediate - Spray bottle containing toxic substance not labeled, employee hand sink. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch l

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar area.

Basic - Water leaking from or faucet/handle, three compartment sink.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 4 second.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Spray bottle containing toxic substance not labeled, on the cart next to employee hand sink. Employee placed name on the spray bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Water leaking from pipe at back hand sink l