TARPON BAR RESTAURANT

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. The manger is in process of obtaining Certified Manager Certification. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in container of flour.

Basic - Old labels stuck to food containers after cleaning. Observed old label on meatballs. The Chef stated old label was meatballs. The chef replaced label on meatballs. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected in storage area.

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. The chef replaced chlorine sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna and raw tuna over unwashed produce in stand up reach-in cooler near cook line. The Chef moved raw products to bottom shelf in stand up reach-in cooler. Corrected On-Site

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. Printed out DBPR Form HR 5030-104 for manager. Corrective Action Taken

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. Printed out DBPR Form HR 5030-103 for Manager. Corrective Action Taken

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 - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in stand water in 3 compartment sink.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn. Repeat Violation

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

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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. Emailed manager DBPR Form HR 5030-103.

Basic - Equipment in poor repair. Observed several reach-in cooler gasket torn.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed Manager Consumer Advisory. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed walk-in cooler gasket torn.

Basic - Wet mop not stored in a manner to allow the mop to dry.