CADDY'S MADIERA BEACH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli coolers in kitchen - cut lettuce (51F - Cold Holding); pico (54F - Cold Holding) cooked peppers (51F - Cold Holding); blue cheese (52F - Cold Holding), staff added ice wells and closed lids. Retemp- pico 43F, cut lettuce 45F, cooked peppers 42F, blue cheese 43F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sinks in kitchen, used as dump sinks

Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line with no hair restraints

Basic - Old labels stuck to food containers after cleaning. Plastic containers stacked on shelf next to dish machine

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Uncovered beverage on shelf in walk in freezer

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados in salad prep cooler with stickers still attached.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to walk in cooler slow draining due to food debris

Basic - Waste line missing at soda gun holster. First floor bar

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw grouper over smoothie mix in walk in freezer, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw cups (51F - Cold Holding), closed lid on cooler Corrective Action Taken

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. Egg wash, held less than 4 hours, time mark added Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Shucked oysters in metal pans in walk in cooler missing tag Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at bar, labeled Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line, removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw vacuum sealed tuna being thawed under running water, not removed from packaging, items still frozen, staff opened Corrected On-Site

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. Items in cooler across from cook line missing time marks Repeat Violation

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign posted in office, previously posted at hostess stand, reposted at hostess stand Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

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. One employee with expired training

Basic - Open dumpster lid.

Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine next to valet stand accessible to customers not secured when not in use

Basic - Waste line missing at soda gun holster. Over drink ice at outside bar, reinstalled Corrected On-Site Repeat Violation

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. Multiple items on time in cooler across from cook line, time added Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided advisory to operator and posted at host stand Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches on glue traps in dry storage, removed Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on drain boards at bar, removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - Food stored on floor. Box of pork on floor of walk-in freezer, moved to shelf Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. At outside bar, removed Corrected On-Site

Basic - Waste line missing at soda gun holster. At main bar Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (110F - Hot Holding) steam table, operator reheated on stove to minimum 165F Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form completed during inspection Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 20 dead flies in glue trap near coffee machine, glue strips removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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. Raw tuna in walk-in cooler

Basic - Tape used to repair nonfood-contact surface. Metal bracket holding cutting board on cook line

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

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet wiping cloth on shelf in dish area - From follow-up inspection 2023-06-23: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-06-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in stand up cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 49f, moved to bottom reach in cooler. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Bar hand sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Stand up cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above soda boxes.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Warning - From follow-up inspection 2022-07-07: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked potatoes in reach in cooler next to ice machine -raw seafood over sliced onions at reach in cooler adjacent of fryers Discussed proper hierarchy with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash (50F - Cold Holding) Discussed proper ice bathing with operator Item held out for less than 4 hours Repeat Violation

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

Intermediate - No soap provided at handwash sink. -downstairs bar

Basic - Carbon dioxide/helium tanks not adequately secured. -at upstairs bar -at downstairs bar

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine -plate at dish machine not inverted

Basic - Cleaned and sanitized equipment or utensils not properly stored. -ice buckets on floor at ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf next to flour

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored on shelf with soda fountain syrup

Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping raw chicken

Basic - Food stored on floor. -bucket with food items on floor in walk-in cooler -boxes with food items on floor in walk-in freezer

Basic - Ice buildup in reach-in freezer at cooks line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 70°F cold hold, shredded lettuce 67°F cold hold, refrigerator unit was unplugged

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 70°F cold hold, shredded lettuce 67°F cold hold, refrigerator unit was unplugged. See stop sale

Basic - Employee cell phone stored on prep table next to food Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers on wire rack are stacked wet. Discussed with the operator the need to air dry completely before stacking.

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

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