AJ'S SEAFOOD & OYSTER BAR

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher multiple attempts- (Chlorine 0ppm); Dishwasher (Temperature 149 final rinse per heat strip ) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Gumbo 56/54F overnight Prob thermometer calibrated

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Gumbo 56/54F overnight ( see stop sale )

Basic - Ice buildup in walk-in freezer. At fan / condenser box .

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 Corrected to 100 ppm chlorine Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb. Exterior mop sink Two hose bibs observed with attached hoses.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani Bucket 400 + ppm chlorine Cook line Corrected during the inspection 100 ppm chlorine Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Sushi bar Display cooler drain line observed in hand wash sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi Menu Appetizers- Hamachi , Tuna poke, harbor salad, seared tuna, Sashimi Sampler. Sashimi and Sashimi bowels Signature Rolls - 4 Flags roll, Hamachi roll, Huntress roll, king roll, Marilyn roll, New Florida roll, Philly roll, Phoenix roll, Rainbow roll, Silver lining roll, Spicy Tuna roll, Spicy Octopus roll, Tuck roll . ( additionally any rolls containing raw and or under cooked seafood ) Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple instances of food handlers left work station and returned without washing hands prior to changing gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Preparation condiment cooler #2 Raw unpasteurized shell eggs over RTE sauces . Eggs relocated Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line cooler #5 - chicken breast 48/47F, rib eye 52/60F , wahoo 49/ 47F, grouper 45F, mahi 49F overnight . Prob thermometer calibrated with operator during the inspection. #5- shredded cheese 59F overnight . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - Cold hold - Butter 54F , shredded cheese 49F. Salad make bar Romain 45/46F less than 4 hrs. Confirmed cold hold process, # 11- upright milk 48F, slaw mix 49F . Less than 4 hrs. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line cooler #5 - chicken breast 48/47F, rib eye 52/60F , wahoo 49/ 47F, grouper 45F, mahi 49F over night . Prob thermometer calibrated with operator during the inspection. #5- shredded cheese 59F overnight. Fry station- Iced - Shucked oysters 48/46F , shrimp 44F Less than 4 hrs. Exterior walk in- Mahi 66F less than 4 hrs. Iced during the inspection for rapid cooling Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - Hot hold under heat lamp - red sauce 64/73F , butter 62 F . Line hot holds - spinach dip 88/96F , grits 112/113F both less than 1 hr - advised operator to re heat to 165F and hot hold at or above 135F Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags Webb's 8/17-8/18 VA LA -253-SS, LA - 2360-SS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Preparation area cutting boards

Intermediate - Handwash sink used for purposes other than handwashing. Oyster shucking knife observed rinsed in bar hand wash sink .

Intermediate - No tag on/for original container of Raw Oysters. Walk in cooler Shell stock Webb's 40F Advised operator Untagged Oysters are for cook only service.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front oyster bar Open rafter ceiling observed above oyster shucking station

Basic - Ceiling shows damage or is in disrepair. Ware wash station and preparation kitchen area.

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. Line cooler #5

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee checking cellular phone on cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked pans on drying rack

Basic - Food stored on floor. Rear storage area Rock salt for oysters Removed from the floor during the inspection. Corrected On-Site

Basic - Ice buildup in reach-in cooler #5 at condenser and walk-in freezer condenser. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula in standing water 103F Moved during the inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris and dust. Hood vents at fry station.

Basic - Single-service articles not stored inverted or protected from contamination. Paper food trays stored with food contact surfaces exposed - Dining Room at main kitchen door Inverted during the inspection Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cooler #7 and #3 Repeat Violation

Basic - Standing water in expo area hand wash sink- drain draining very slowly.

Basic - Waste line missing at soda gun holster. Front bar

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employees left and returned to cook line and put on Gloves without washing hands .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boy - chicken tenders 58F less than 4 hrs per staff. Cook line under counter draw- Beef patties 52/53F less than 4 hrs. Per staff . Fry station- Chicken tenders 46F less than 1 hr. Iced for rapid cooling during the inspection. Milk wash 61F less than 1 hr. Walk in cooler- Ambient 42F , sliced cheese 48, shredded cheese 48, beef steaks 48/49, cooked pasta, 49, fish 48. Per manager less than 4 hrs, employees frequently in and out of the cooler with door open . Warning

Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Cook line upright oyster cooler Stop sale not required Corresponding oyster tags provided by manager . Discussion conducted with manager reference proper identification requirements for pre shucked oysters stored cold .

Intermediate - Food-contact surface soiled with food debris. Rear preparation area table mounted can opener blade soiled with old crusty food build up. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks in rear preparation area and left of the cook line ( salad station) Repeat Violation

Intermediate - No soap provided at handwash sink. Fry station hand wash sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. Exterior ice machine at rear kitchen door, front expo soda station. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cook line reach in #7, also saute station reach in .

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area relocated . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Main drink only Bar relocated in dining area. Warning - From follow-up inspection 2022-05-13: Upon call back inspection Plan review submitted 5/10/2022 Application # 1425529 Plan review not approved at time of the inspection Time Extended - From follow-up inspection 2022-06-23: Upon callback inspection, letter of deficiency sent on 6/14/2022. Time extension per D6 DDM Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area relocated . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Main drink only Bar relocated in dining area. Warning - From follow-up inspection 2022-05-13: Upon call back inspection Plan review submitted 5/10/2022 Application # 1425529 Plan review not approved at time of the inspection Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi Bar Restocked during the inspection Corrected On-Site Repeat Violation

Intermediate - No plan review submitted and approved - bar area relocated . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Main drink only Bar relocated in dining area. Warning

Intermediate - Some Oyster tags not marked with last date served. Webb's Seafood Inc 1/21/22 VA- 1421-SP

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink next to the expo soda station Hot water feed turned on during the inspection Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above Sushi Bar Large smooth light cove in place above the Sushi Bar however, some preparation areas still exposed to open rafter ceiling.

Basic - Ice machine exterior soiled. Lip of access door soiled with debris and mold like substance.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear preparation area Fluorescents Light covers available at restaurant.

Basic - Water leaking from drain . Ware wash hand wash sink drain line missing Repairs started during the inspection. Secondary hand wash sink available for use during the repairs Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line Oyster upright- shucked Oysters 75, topped oysters 73, stuffed shells 75, stuffed Tomatoes 71F Overnight / foul odor detected Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line Oyster upright- shucked Oysters 75, topped oysters 73, stuffed shells 75, stuffed Tomatoes 71F ( see stop sale ) Walk in cooler 43F ambient, cooked pasta 46, cooked shrimp 46/47, cheese 45, beef 44/45F Less than 4 hrs. Door opened frequently Repeat Violation Warning

Basic - Ceiling shows damage or is in disrepair. Above dish machine Rear preparation kitchen above ovens

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. Cook line upright oyster cooler

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - Ice machine exterior soiled. Located off kitchen

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Upon inspection observed 1 live roach on floor in front of small salad prep cooler. Operator exterminated and cleaned/sanitized area. Corrective Action Taken Warning - From follow-up inspection 2022-04-05: At time of the callback inspection 1 live roach observed on rear preparation area floor next to storage rack . Live roach killed and removed during the inspection. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Upon inspection observed a total of 4 dead roaches in the following areas: 2 dead roaches in a drain below hand washing sink back right side of kitchen, 1 dead roach under oven, 1 dead roach under dry storage rack right side of cook line. Warning - From follow-up inspection 2022-04-05: At time of the callback inspection 2 dead roaches observed. 1 dead roach observed on cook line floor at steamer. 1 dead roach observed on rear preparation area floor under ovens. Dead roaches removed during the inspection. Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Upon inspection observed ice in retail bag used to cool down food item in reach in cooler back of kitchen. Operator corrected storage during inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Upon inspection observed 1 live roach on floor in front of small salad prep cooler. Operator exterminated and cleaned/sanitized area. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small salad prep cooler right side of cook line cut lettuce 45F, shrimp 45F. Door opened frequently and operator removed and placed in colder unit. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Located right side of cook line near dry equipment storage.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed bowl resting in large flour container back of kitchen. Observed server dip cup to get ice from ice bin.

Basic - Dead roaches on premises. Upon inspection observed a total of 4 dead roaches in the following areas: 2 dead roaches in a drain below hand washing sink back right side of kitchen, 1 dead roach under oven, 1 dead roach under dry storage rack right side of cook line. Warning

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Dish Machine curtain in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple areas in kitchen prep with jackets, purse stored next to clean equipment. Cell phone on top prep next to clean dishes in small cook line. Operator removed items of concern during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked drinking cups with moisture in between in wait station area.

Basic - Ice buildup in reach-in freezer. Upon inspection observed ice buildup in bottom of reach-in freezer back of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed 2 pairs of tongs on oven handle on back up kitchen. Operator removed tonges during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, Upon inspection hood system with grease buildup.

Basic - Standing water in bottom of reach-in-cooler. Upon inspection observed standing water in multiple reach-in coolers.