SOUTH FORK RESTAURANT & BAR

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- Pimento cheese 2/24, honey butter 2/21, garlic butter 2/21 and cooked garlic 2/09 not used within 7 days- see stop sale.

High Priority - Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper napkins used to store dried lemon- operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At burners station cookline- employee handled raw ground beef then proceeded to engage in handling clean equipment without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At milkshake station- Milk 65F- cold holding , whipped cream 70F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time . Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At front counter bar shelf- Chemicals blue spray bottle stored over single service spoons Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by small table - operator removed. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. At front counter/ bar area- blue chemical spray bottle not labeled - operator labeled. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor- operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. SOUTH FORK-Ice buckets stored on shelf, not inverted. Operator corrected. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. SOUTH FORK-At dry storage, employee purse on shelf with food items. Operator removed. Corrected On-Site

Basic - Food stored on floor. SOUTH FORK-At walk in freezer, ice cream and boxes of French fries stored on floor. Advised operator of proper storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and raw shrimp over bread not in commercial packaging at walk in freezer. Educated operator on proper storage guidelines. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: mashed potatoes (118F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink, splitter added.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster and clams tags no date of last order sold.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with perforated pan in sink at server soda station. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in auxiliary prep kitchen. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in main kitchen prep area. Corrected On-Site

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over arugula and cooked pasta reach in cooler by cook range. Operator stored properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Clams and oysters tags not in chronological order. Educated operator on proper shellfish tag maintenance.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Expired braised beef ragu, date marked 5/20. Operator discarded. See stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags not marked by last date sold. Educated operator on proper date marking procedures.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No test strips for chemical sanitizer dish machine. Inspector provided test strips, advised operator to purchase test strips. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over raw dough- operator stored raw shrimp to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- octopus 48-50F cold holding, cheese 44-45F- cold holding- operator states food left out for 15 minutes- operator states food not prepared or portioned today- operator placed in walk in cooler to quick chill. At small reach in cooler at bar area- salmon 47-48F- cold holding - operator states food left out for 30 minutes- food not prepared or portioned today - operator placed in walk in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large bucket covering handwash sink by dish machine- operator removed sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. Corrective Action Taken Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda cup with lid over cut potatoes at shelf by dish machine- operator removed drink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys over cut potatoes on shelf by dish machine- operator removed. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing under standing water in bucket at handwash sink by dish machine- operator placed in walk in cooler top defrost properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour at dry storage area not labeled- operator labeled. 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. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Both hot line and prep hand sinks - operator removed obstacles to give access. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hot line hand sink and prep sink no towels - operator provided. Corrected On-Site Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Bar area cutting board, green cutting in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep tables. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked blocked by rolling cart. Cart relocated. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cooked collard greens prepped 2 days ago. Food date marked.