SCARPAS COASTAL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed multiple raw seafood items over vegetables at Reach in Drawers. Operator switched the food items. Corrected On-Site

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 - Closed employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage next to food items served to the public at Reach in Freezer. Operator removed the beverage to the proper location. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with multiple cuts and stained.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone at prep table. Operator removed the cell phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet containers stacked at dish shelf. Operator placed the containers on the side to allow airflow. 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. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on multiple soda guns at bar. Operator cleaned the soda guns. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not wrapped at bar counter. Educated the operator.

High Priority - Toxic substance/chemical improperly stored. Observed butane bottle on top of shelf next to food items by kitchen handwash sink. Operated removed the butane to a proper shelf with other chemicals. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water from a container. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handle at interior Walk in Cooler. Operator cleaned the handle. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food item at interior Walk in Cooler not identified or segregated from other foods to serve to customers. Operated segregated and labeled employee food items in a container. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed fluorescent light bulbs not shielded at exterior entrance of Walk in Cooler.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at back exterior of establishment. Repeat Violation

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. Observed open gallon of milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple fry baskets blocking the kitchen handwash sink. Operator removed the baskets. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed pasta in baskets hanging at kitchen handwash sink. Educated the employee to compliance by moving the food item to prep table. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow at exterior hose bibb at backside of establishment.

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. Observed milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed container at kitchen handwash sink. Operator removed the container. Corrected On-Site

High Priority - Food stored in ice used for drinks. Observed multiple beverages in drink ice. Operator removed the beverages and discarded the ice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 67F at cookline. Operator rapid chilled butter in ice bath to bring the temperature down to 41F. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple mussel tags not date marked with the last date served. Operator date marked the tags. Corrected On-Site Repeat Violation

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. Observed liquid eggs at Walk in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employee at cookline. Employee placed hair restraint on his beard. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at kitchen. Educated the operator.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf. Educated the operator.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at wait station. Operator placed in sanitizer container. Corrected On-Site

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at soda gun. Operator cleaned and sanitized the equipment. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

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.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container at cookline. Operator labeled the food item. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over blackberries at Reach in Freezer. Operator switched the food items. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator placed the tags in chronological order during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple containers at kitchen handwash sink. Operator removed the containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at bar. Repeat Violation

Basic - Food stored on floor. Observed multiple food cases on the floor at Walk in Freezer. Operator placed the food item off the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed at flour and sugar containers. Operator labeled the food items. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Observed beverage at ice bin at bar. Operator removed the beverage and discarded the ice. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground sausage behind veal. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta 74°F at table next to Make Table. Operator placed food items on ice bath to bring the temperature to 41°Flat Grill: or below. Corrected On-Site

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed dumping ice at bar handwash sink. Educated the operator. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed the consumer advisory to post immediately during the inspection which was accomplished. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed multiple employees at cookline. Operator placed hair restraints on their head. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple at steam table in water 102°F.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at wait station handwash sink.

Basic - Old labels stuck to food containers after cleaning. Observed at dish shelf.