COCONUT JACK'S WATERFRONT GRILLE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw grouper (47F - Cold Holding) held overnight in reach in cooler per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (47F - Cold Holding) held overnight in reach in cooler per operator.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles soiled with food debris, mold-like substance or slime at bar.

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

Basic - Open dumpster lid.

High Priority - Dented/rusted cans present. See stop sale. In dry storage room observed 1 10 can of black beans and 1 46oz of Pineapple Juice with severely dented rims.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observered 9 and half pounds of tuna with a label bearing "remove from package prior to thawing," fully thawed and still under reduced oxygen packaging.

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. Observered 9 and half pounds of tuna with a label bearing "remove from package prior to thawing," fully thawed and still under reduced oxygen packaging.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation: Stone crabs in the walk-in cooler dated 12-2 and 12-3 Grouper in the walk-in cooler dated 11-29

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stone crabs in the walk-in cooler dated 12-2 and 12-3 Grouper in the walk-in cooler dated 11-29

Basic - Wiping cloth sanitizing solution stored on the floor at the cook line. Operator placed pans under the buckets. Corrected On-Site

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. Moved supply line further into supply bucket and primed machine to proper ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine observed with build-up on the interior deflector. Discussed increasing frequency of cleaning the machine.

Basic - Food stored on floor. Observed foodhandler cutting zucchini and placing into a tall Cambro container that was sitting on the floor

Basic - Water leaking from pipe and/or faucet/handle at the dishwasher.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chopping parsley for garnish with bare hands. Operator instructed employee to wash hands and don gloves. Parsley was discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front row of burgers and fish at improper temperature in the drawer on the grill line. Product in the back of the drawer at proper temperature. Operator stated drawer had been left open earlier, but less than four hours prior. Product was removed and placed in the large cooler for rapid cooldown. ground beef (50F - Cold Holding); fish (48F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector in ice machine number three observed to have a pinkish mold-like build-up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over ready to eat sauces in reach in cooler at cook line. Operator placed raw seafood on bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator redid sanitizer. Rechecked concentration at 50 ppm 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. Operator removed fish from packaging. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

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

High Priority - Food stored in ice used for drinks. See stop sale. Observed three bins of ice in bar area used to store wine, drinks, and garnishes.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Observed three bins of ice in bar area used to store wine, drinks, and garnishes.

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Records were destroyed during hurricane Ian.

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. Dishwasher (Chlorine 0ppm) after running machine three times. Operator primed and adjusted sanitizer connections, dishwasher (chlorine 50ppm). Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Observed dog being walked through main dining room. Dog was being walked out front door and left the establishment. Provided operator with ADA Service Animal Guidelines. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on cook line cooling units.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above food for customers, unlabeled, in top left shelf near door in walk-in cooler at far end of cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. In bar area plastic cups wet nesting. This is a repeat violation from 8/18/2021 and 2/8/2022. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in back of cook line walk-in cooler raw oysters stored over ready-to-eat flour tortillas. Operator moved tortillas to different shelf for proper food protection. 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. Five expired food handler training cards.

Basic - Equipment and utensils not properly air-dried - wet nesting in back prep room. This is a repeat violation from 8/18/2021 Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pineapple in dry storage area.

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. Dishwasher (Chlorine 0ppm). Operator set up manual sanitation in 3 bay sink, quaternary sanitizer 200ppm, and called technician. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area had accumulation of food debris. Operator cleaned the food debris from the slicer. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area container storage rack, plastic and metal containers wet nesting.

Basic - Food stored on floor in walk-in cooler in cook line. Containers of lettuce and pickles stored on floor. Operator moved containers onto shelving. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor on main cook line. Operator moved sanitizer off the floor. Corrected On-Site