OVER (THE) WATERFRONT

Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn.

Basic - Floor tiles missing and/or in disrepair on cook line.

Basic - In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door. 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 steaks and raw ground beef over raw pork in stand up reach-in cooler. The chef moved the raw pork above the raw ground beef and raw steaks. Corrected On-Site

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

Basic - Equipment in poor repair. Observed stand up reach-in cooler gasket torn.

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - Stored food not covered. Observed potatoes on rack not covered.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat crab meat in stand up reach-in cooler across from cook line. The manager moved the raw crab meat into another stand up reach-in cooler. 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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted form on wall. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. The manager is in the process of placing mussels tag in chronological order for 90 days. Corrective Action Taken

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. Printed out Employee Reporting Form HR 5030-103 for Manager. The manager filled out form during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food of flour. The manager removed cup from flour container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Equipment in poor repair. Observed reach-in door off hinges across from cook line. The chef stated a work order has been submitted for reach-in cooler door. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed wiping cloth from under cutting board. 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. Observed ribs and mash potatoes in reach-in cooler not date marked.

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

Basic - Equipment in poor repair. Observed stand up reach-in cooler gasket torn across from cook line.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw grouper and raw tuna thawing in standing water. Corrected On-Site