HUNGRY TARPON RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding); diced tomatoes (47F - Cold Holding); Fish (46*F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen Corrected On-Site

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Food stored on floor. Potatoes Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on fire equipment equipment between uses.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Plumbing system in disrepair. The hot water at handwashing sink on cook line is off.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Walls soiled with accumulated grease, food debris, and/or dust. Over electric flattop , in kitchen , window sills also.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. 0 ppm chlorine / 100ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. chlorine @100 pms Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish beef relocated to other unit. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. A List used instead of time marking item.talked to chef about time mark on hollandaise sauce and he added label Tim marks Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.butter 95F put on warmer to reheat Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk-in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

High Priority - In kitchen Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Toxic substance/chemical improperly stored above food service items

Intermediate - Handwash sink used for purposes other than handwashing. Cutting board in hand washing sink Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is dripping rain water in dish room

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

Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine wall soiled

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

Basic - Unclean building components, attachments or fixtures. Hood filters are greasy and dusty

Basic - Walkin cooler Floor area(s) covered with standing water.