FINN'S DOCKSIDE BAR & GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna thawed before being removed from packaging.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 45 cut leafy greens 45 F, in reach in cooler on cook line across from grill. Employee placed on ice. Corrective Action Taken

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

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in breading.

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. ROP tuna thawed before being removed from packaging.

Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to soda boxes. Manager removed at time of inspection. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line.

Basic - Working containers of food removed from original container not identified by common name. Container of breading not labeled.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon thawed in reach in cooler.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag not kept with oysters, manager placed tags with oysters.

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

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

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. ROP salmon thawed in reach in cooler. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler door handle.

Basic - Food storage container/container lid cracked or broken. Cracked containers on drying rack.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 2 compartment sink.

Basic - Single-service articles improperly stored. Portion cups on floor in shed.

Basic - Water leaking from pipe and/or faucet/handle. Leak at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin in ice machine next to mop sink at time of inspection.

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. Observed 7 8oz orders of salmon with package printing stating to remove from packaging when thawing. Operator had employee dispose of fish during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves near breading station at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 51 F in reach in cooler on cook line. Employee placed on ice. Corrective Action Taken Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink at outdoor bar. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink next to ice machine near outdoor bar.

Intermediate - No soap provided at handwash sink. At handwash sink next to 2 compartment sink on cook line.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager placed oyster consumer advisory on wall at time of inspection. Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with plates. Manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.

Basic - Equipment in poor repair. Reach in cooler door handle broken.

Basic - Food stored on floor. Drink mix on floor in bar walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 59 F at outdoor bar.

Basic - Insect control device installed over food preparation area. Bug light over liquor at indoor bar.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to 2 compartment sink on cook line.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quaternary ammonium. Employee remade tested 200 ppm quaternary ammonium. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters. Repeat Violation Warning - From follow-up inspection 2024-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cart with chips blocking handwash sink on cook line. Employee removed at time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-03-25: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Container with no handle in chips. Repeat Violation Warning - From follow-up inspection 2024-03-25: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted above reach in cooler on cook line. Repeat Violation Warning - From follow-up inspection 2024-03-25: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the end of cart. Warning - From follow-up inspection 2024-03-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers. Warning - From follow-up inspection 2024-03-25: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee work with raw shrimp and changed gloves to work with ready to eat food without washing hands. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler, operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 Fin reach in cooler on cook line, operator placed on ice at time of inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Glass cleaner over ice at bar. Employee removed at time of inspection. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket test 500+ ppm Quaternary ammonia, operator remade tested 400 ppm. Corrected On-Site Repeat Violation

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

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters on cook line, operator placed tag with oysters. Corrected On-Site

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. Milk in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dry storage. Soda guns at outdoor bar. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chips, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted behind office. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in dry storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on cook line.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.

Basic - Food stored on floor. Oysters in floor in walk in freezer, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Bowls with old food on it.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over bread, operator removed at time of inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch soiled dishes and changed gloves without washing hands.

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. Observed employee go from soiled dishes to clean dishes without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around in kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ranch sauce in reach in cooler on cook line.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 500+, employee remade tested 200 ppm. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to cook line blocked with cart of chips. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled through out kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of chips. Cup with no handle in ice at bar. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and on shelf over soda boxes. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on ketchup in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near office. Repeat Violation

Basic - Food stored on floor. Oysters stored on floor in walk in freezer.

Basic - Hole in or other damage to wall. Holes in wall in employee restroom.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handle next to chips.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink near soda boxes.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers near office.

Basic - Single-service articles improperly stored. Plastic cup lids stored on floor across from office.

Basic - Working containers of food removed from original container not identified by common name. Container of breading not labeled across from liquor storage room.

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. Dish machine tested 0 ppm, operator set up 3 Compartment Sink at time of inspection tested 150 ppm Quaternary ammonia.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta 66 F in reach in cooler, operator voluntarily discarded.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to coconuts, employee removed time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to 3 Compartment Sink blocked with cart.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary ammonia.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted consumer advisory at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf in reach in cooler not date marked. Pasta cooked yesterday in reach in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in ice, operator removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from fryers.

Intermediate - Identity of food or food product misrepresented. PEI Mussels stated on menu, menus corrected. Corrected On-Site