INTERCOASTAL CHICKEN AND SEAFOOD INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk Stored properly Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shell eggs and then touched to go container. Operator did not was hands in between processes. Educated operator on proper handwashing procedures. Operator washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw fish, then removed glove and placed ready to eat food in to go container. Educated employee on proper handwashing procedures. Employee washed hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/25. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw shrimp removed from commercial packaging over ready to eat pie crust. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Cooked Chicken (122F hot holding); Cooked sausage (110F hot holding). Per operator out of temperature for approximately 1 hour. Operator turned up steam table to high setting; rechecked 165+ F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed soap and bleach over sautee pans at storage rack. Operator stored chemicals properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front counter: Hand wash sink access blocked by ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area hand wash sink.

Intermediate - No soap provided at handwash sink. Front counter area hand wash sink.

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 thawed in Reduce Oxygen Packaging at reach in cooler. Educated operator to remove from package for thawing. Operator removed from packaging. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine. Rechecked, 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (74F - Cold Holding); on counter. Out less than four hours. Discussed TPHC with operator. Placed back in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (69F - Cold Holding); on counter. Out less than four hours placed in cooler. Not prepped or portioned today.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature

High Priority - Dented/rusted cans present. See stop sale. 1 can of corned beef hash dented

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At front counter observed cashier move to kitchen and grab a slice of bread to put in customer order with bare hands, pointed out to operator who discarded slice bread and spoke to employee. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At stand up stainless steel door reach in cooler container of raw chicken stored over a container of raw lobster, operator rearranged to achieve proper storage. Corrected On-Site

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. Employee Amanda Canady expired on 3/14/2024

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table where bread is toasted employee bottled water present, operator discarded. Corrected On-Site

Basic - Food stored on floor. At dry storage area cases of beverage drinks and bottled water stored on floor, operator removed all items from floor. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink, operator provided. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed utensils then placed to dry without sanitizing. Triple sink quaternary not set up. Explained proper sanitization.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At grab and go drink cooler; non food grade blue 5 gallon buckets used to store juice. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At upright stainless; raw shell eggs stored over milk. Operator moved eggs below milk. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Prep table; raw shell eggs (73°F - Cold Holding ((Ambient Air)). Operator stated being held on prep table less than 2 hours, moved to reach in cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided reporting agreement. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee assigned to dishwasher is unaware of how to properly set up triple sink/wash, rinse and sanitize dishes. Explained proper procedures to Operator. Operator explained to employee. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At employee restroom; hand wash sink blocked by employee person items stored in sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Employee Reporting Agreement, Operator printed and employees read/signed. 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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on outside of hood over cook line/breading table soiled with accumulated grease/dust.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blinds behind/over steam table/prep table has accumulated grease/dust.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Intermediate - No soap provided at handwash sink. At front line hand wash sink; no soap. Operator provided soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At flour storage container; bowl used to dispense. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Batter table; buttermilk (70°F - Cold Holding). Operator stated being held less than 4 hours, moved to reach in cooler. At Flip top cooler ; sour cream (67°F - Cold Holding), item being held on top of make line pans. Operator stated being held less than 4 hours, moved to reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; no vacuum breaker.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. Corrected On-Site

High Priority - Employee washed hands with cold water( no hot water provided at handwash sink in the kitchen) and proceeded box food. Educated operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As per operator she paid on line during inspection Corrective Action Taken Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw chicken stored with fully cooked ready to eat ham - not all commercially packaged in reach in freezer next to steam table. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored with raw chicken - not commercially packaged in reach in freezer by steam table . Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole sausage (98 - Hot Holding); at steam table As pet operator good cooked around 7:30 am. Part of the steam table was Off. Operator moved food the stove to properly reheat to 165° F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in handwash sink in the kitchen. Operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sinks in the kitchen and at front bar. As per operator pipe leaking and water temporarily shut off. No other handwas sinks. Operator fixed plumbing at the handwash sink in the kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with grease - reach in cooler by hot box.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in the kitchen. Operator moved food to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (125°F - Hot Holding)at steam table. As per operator food cooked earlier and placed in the steam table to hot hold. Operator added water in the steam table and turned heat dial higher to reheat food to 165° F. Food out of temperature for less than 4 hours. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. RIC at cook line gaskets soiled with slimy/mold build-up.