BRUTUS LAND AND SEA

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing , triple sink is set up to sanitize u til repairs are made

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cheese in stand up unit . Raw conch over shrimp salad in walk in cooler

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

Intermediate - Handwash sink used for purposes other than handwashing. Thawing ham in handwashing sink Ham was removed from sink Observed knives in handwashing sink Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet handle does not work

Basic - Food stored on floor.

Basic - Food stored outside. Stand up cooler is outdoors . Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Ham and roast beef thawing on table 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.0 ppm

High Priority - Raw chicken not properly separated from raw shrimp in holding unit based upon minimum required cooking temperature.

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Cold Drawer gasket are in disrepair

Basic - Food stored on floor in walk-in freezer

Basic - Food stored outside in stand up cold hold unit .

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

Basic - Water leaking from pipe and/or faucet/handle under triple sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw conch salad and raw fish ceviche are not identified as raw on the menu.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor in the walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grouper ceviche (51F - Cold Holding); conch ceviche (51F* - Cold Holding)as per the manager the ceviche was sitting out on the table while the cold hold counter was repaired this morning. The ceviche was piper into the walk-in cooler to rapid cool Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm quaternary