THE SEINEYARD SEAFOOD RESTAURANT

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed WIC: fish 50F, baked beans 50F, beef 49F, hush puppy mix 49F, from previous day. Kitchen: slaw 50F, from previous day. Igloo cooler: grouper 44F, oysters 45F. From previous day. Warning - From follow-up inspection 2023-06-15: Walk-in cooler beans 50, beef 48, hush puppy mix 53, fish 32, cook line slaw 48, oysters 46. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed 28oz can of stewed tomatoes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White fish 50F, baked beans 50F, crab claws 50F, beef 49F, hush puppy mix 49F, slaw 50F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed WIC: fish 50F, baked beans 50F, beef 49F, hush puppy mix 49F, from previous day. Kitchen: slaw 50F, from previous day. Igloo cooler: grouper 44F, oysters 45F. From previous day. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy soil on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing.observed multiple hws in kitchen soiled.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed all he's without paper towels.

Intermediate - No soap provided at handwash sink. Observed multiple without soap.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple hws have either no water on hot side or not hot water.

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly ribbons in kitchen with dead flies.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's bathroom door closing arm disconnected.

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used to line under prep tables.

Basic - Chest freezer exterior soiled. Chest freezer observed mold like substance growing on lid.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Temperature at 50° 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. Grouper in walk-in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Working container lids broken and cracked.

Basic - Floor area(s) covered with standing water. Observed standing water on walk in cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled throughout kitchen and behind cooking equipment.

Basic - Food storage container/container lid cracked or broken. Observed seals on kitchen cooler in disrepair cooler door does not stay closed, staff says they use it for the weekend over stock of cold foods.

Basic - Food stored on floor. Observed open bag of noodles.

Basic - Light not functioning. Observed lighting not functioning over grill areas.

Basic - Objectionable odors in bathroom or other areas of the establishment. Women's bathroom has odors of sewage.

Basic - Ripped/worn tin foil used as shelf cover. Observed under multiple prep tables and cook line items.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed drains in kitchen with standing water.

Basic - Toilet/urinal not flushing/functioning properly. Men's bathroom has trash bag over urinal.

Basic - Unnecessary items/unused equipment on the premises. Observed old equipment behind the building.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled heavily throughout kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Leaking sink in men's bathroom sign posted on mirror.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint - From follow-up inspection 2022-09-13: Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fries on top of ice cooler for undetermined amount of time at 61F. See stop sale. Observed shrimp in triple compartment sink in kitchen for undetermined amount of time at 61F. See stop sale. Warning - From follow-up inspection 2022-09-13: Observed multiple food items in make table on cook line since 10am cold held above 41F at 4:30pm. Fish 48F, cut 51F, cheese 51F, cut lettuce 51F. See stop sale. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries on top of ice cooler for undetermined amount of time at 61F. See stop sale. Observed shrimp in triple compartment sink in kitchen for undetermined amount of time at 61F. See stop sale. Observed chicken and fish in make table since 11am cold above 41F at 2:45pm: fish 62F, chicken 62F. Observed manager place food in reach in freezer. Warning - From follow-up inspection 2022-09-13: Observed multiple food items in make tables on cook line and salad station since 10am cold held above 41F at 4:30pm. Fish 48F, cut 51F, cheese 51F, cut lettuce 51F. See stop sale. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fries on top of ice cooler for undetermined amount of time at 61F. See stop sale. Observed shrimp in triple compartment sink in kitchen for undetermined amount of time at 61F. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries on top of ice cooler for undetermined amount of time at 61F. See stop sale. Observed shrimp in triple compartment sink in kitchen for undetermined amount of time at 61F. See stop sale. Observed chicken and fish in make table since 11am cold above 41F at 2:45pm: fish 62F, chicken 62F. Observed manager place food in reach in freezer. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handwash sink across from fry vats removed and hand wash in front corner of kitchen not accessible due drain pipes underneath uninstalled. Warning

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

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair make table top.

Basic - Working containers of food removed from original container not identified by common name. Observed large containers of sugar without labels. Observed operator place labels on containers. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in walk in cooler that exposed to air at 10am cold above 41°F at 12pm: coleslaw 50°F, beans 50°F, hush puppy batter 50°F, cheese 50°F, oysters 50°F. Observed salad mix in make table since 10:30am cold held at 53°F at 12:10pm. Observed sour cream tubes in ice bath since 10:30am cold held at 57°F at 12:08pm. Warning

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 - 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. Cook staff.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple food items in walk in cooler that exposed to air at 10am cold above 41°F at 12pm: coleslaw 50°F, beans 50°F, hush puppy batter 50°F, cheese 50°F, oysters 50°F. Observed ambient air temperature as low as 46°F. Observed salad mix in make table since 10:30am cold held at 53°F at 12:10pm. Observed ambient air temperature at 54°F. Warning