CASTAWAYS RESTAURANT

High Priority - 1 Live, small flying insects found in dry storage area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in reach in cooler.

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.

Basic - Equipment in poor repair. -panel missing from ice machine.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. -grouper in reach in cooler fully thawed in sealed package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -gator and frogs legs at 44°f in reach in cooler.

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. -opened containers fish dip and conch fritter mix in reach in cooler not dated.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -prime rib in walk in cooler.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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. -grouper in reach in cooler fully thawed in sealed package.

Basic - Equipment in poor repair. -bottom of panels, door rusted on walk in freezer. -front panel missing on ice machine and top of ice machine rusted.

Basic - Floor tiles missing and/or in disrepair at cookline.

Basic - Floors not maintained smooth and durable in walk in cooler and walk in freezer.

Basic - In-use tongs stored on equipment door hanging on fire suppression pipes at cookline.

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers.

Basic - No handwashing sign provided at a hand sink used by food employees at cookline.

High Priority - -1 live, small flying insects found in kitchen. -2 live small flying insects found by back door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes and cut lettuce at 59°f at cookline. Moved from walk in cooler 2.5 hours ago. Operator moved to freezer for rapid cooling.

Basic - Ceiling soiled with accumulated grease at cook line.

Basic - Duct tape used to repair reach in cooler gasket.

Basic - Equipment in poor repair. -front panel missing on ice machine.

Basic - Floor soiled/has accumulation of debris. -grease buildup in corner behind prep table.

Basic - Floors not maintained smooth and durable in walk in cooler.

Basic - Food storage container/container lid cracked or broken. -plastic container lid on chicken wontons cracked/broken.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle buried in corn meal.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -top of ice machine soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unnecessary items/unused equipment on the premises. -weed wacker stored next to ice machine. -Unused light fixture, box of screws stored in dry food storage area. -unused, discarded equipment stored outside by back door.

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

Basic - Wall soiled with accumulated grease at cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine at 10pm. Corrected to 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fries at cookline at 48°f. Operator moved to cooler.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 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. Corrected On-Site

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

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

Basic - Floor tiles missing and/or in disrepair at cookline.

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

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

High Priority - 2 Live, small flying insects in kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked rice in reach in cooler dated 04/08. Operstor discarded.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked rice dated 04/08.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers and onions held at 118°f at cookline. Cooked 1.5 hours prior. Operator put back on the grill.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf in reach in cooler pulled from freezer 2 days ago. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in reach in cooler. Corrected On-Site

Basic - Bottom of wall soiled with accumulated grease at cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cigarettes, lighter, cellphones in prep area. -employee jacket hanging on can rack.

Basic - Equipment in poor repair. -top of ice machine heavily corroded, pitted.

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

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Floors not maintained smooth and durable at several locations in kitchen, walk in cooler and dry storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer soiled with grease. -hood filters soiled with grease. -exterior of container of sweet chili sauce heavily soiled with dust,debris.

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Container of medicine improperly stored. Bottle of hydrogen peroxide stored above prep table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes in reach in cooler between 52°f and 54°f. Potatoes were cooked and placed in cooler yesterday.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Baked potatoes in reach in cooler between 52°f and 54°f. Potatoes were cooked and placed in cooler yesterday.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shaved turkey in reach in cooler dated 10/19.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Shaved turkey in reach in cooler dated 10/19.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on shelf with food.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced prime rib dated 09/30. Operator stated it was pulled from freezer 2 days ago (Prime rib is sliced and frozen on same day it is cooked). Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense salt/pepper mix.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust at cookline.

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

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

Basic - Floor soiled/has accumulation of debris under equipment.

Basic - Floor tiles missing and/or in disrepair at cookline.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust build up on wire shelving in kitchen. -exterior of ice machine heavily soiled/corroded.

Basic - Wall soiled with accumulated grease at cookline.

Basic - Water leaking from pipe under hand sink at cookline.

Basic - Wiping cloth sanitizing solution stored on the floor.

Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires in the ceiling above prep area.

High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frogs legs stored over sliced tomatoes in reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Spray bottles with sanitizer/cleaner store$ next to food.

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. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator sent employee to buy chlorine bleach during inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pulled pork in reach in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used to line food-contact shelves.

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. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor area(s) covered with standing water by hand wash sink.

Basic - Floor heavily soiled/has accumulation of debris/grease at cookline, under equipment.

Basic - Floor tiles missing and/or in disrepair at cookline.

Basic - Floors not constructed to be easily cleanable, unsealed wood used as flooring by ice machine.

Basic - Ice buildup in walk-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: shelf under prep table, wire shelving at cookline, sides of fryers and flat grill, fan at cookline, hood filters, top of ice machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Wall soiled with accumulated grease at cookline.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gator and frogs legs at 45°f in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fries at 120°f at cookline. Cooked 20 minutes ago per operator.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease at cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings and butter at 45°f in cookline reach in cooler. Operator turned down unit.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - 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 - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled pork in reach in cooler.

Intermediate - oyster tags not marked with last date served.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. 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. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over ready to eat foods in reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Chafer fuel and hand sanitizer stored over prep table.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler. Corrected On-Site

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

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

Basic - Equipment in poor repair, walk in cooler door rusted through.

Basic - Floor soiled/has accumulation of debris under equipment.

Basic - Food stored on floor, cases of food in walk in freezer.

Basic - Lights in dry storage area missing shield.

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

Basic - Nonfood-contact surface soiled with grease, food debris, shelving in kitchen. Hood filters soiled with grease.

Basic - Reach-in cooler interior has accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises, in dry storage room.