WAHOOS BAYSIDE PUB AND GRILL

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory provided to operator and posted at host stand. New menus not yet available. Discussed proper advisory and disclosure for raw items on menu

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (119F - Hot Holding) reheated to minimum 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, replaced Corrected On-Site

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 reach in cooler not removed from vacuum packaging prior to thaw.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Corner of prep table in kitchen

Basic - Equipment in poor repair. Broken cooler handle in kitchen Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass freezer behind bar

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice bucket and ice scoop outside not protected

Basic - In-use utensil stored in sanitizer between uses. Next to steam table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind cook line

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glass cooler at end of bar containing unpackaged condiments in customer accessible area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Stained cutting boards in kitchen Wall mounted knife magnet in kitchen soiled

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in seasoning containers

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Employees eating at table in dry storage room

Basic - Equipment in poor repair. Broken cooler handle

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Business acquired additional space next door and is expanding. Operator constructed walk-through with no door. Reach in coolers and dry storage already added to new space. Per plan review, application for remodel plans already received, but not yet approved. Operator advised new space will also have an expanded restroom and new ware washing area. Warning - From follow-up inspection 2024-02-05: Remodel plans approved on 12/8/23. Walked plans during inspection. Operator has not yet completed build out of dish washing area and expansion of restrooms due to plumbing and gas delays. Provisos: 1) Remodel review covers the addition of bathrooms, next door bay conversion to food storage and warewashing area, and addresses minor equipment changes in the existing space. Client must complete installation of equipment approved on this plan within 60 days of approval. If plans do not match establishment within this timeframe, establishment will need to return to plan review. 2) Provide adequate overhead protection for outside ice machine(s). When stored outside, ice machine(s) must be located in an area protected from customers. Outdoor ice machine must be locked except to load and unload. Ice scoop must be protected from the elements in a covered container. 3) Coolers in consumer accessible area must be adequately secured to prevent consumer contamination. 4) If handwashing violations are observed in the cook line or food preparation is observed in areas without adequate handsink coverage, additional handwash sinks will be required. 5) Handwash sinks must be easily accessible at all times. They may not be blocked by storage racks or tables. They cannot be used for any other purposes. They must remain fully stocked with a hand wash sign, soap, and drying devices at all times. 6) Plans provided must accurately reflect all food service equipment and its location in the establishment. Failure to provide accurate plans could result in delay at the time of the licensing inspection. 7) All floors, walls, cove base, and ceilings in all food preparation, food storage, and warewashing areas must be smooth, non-porous, durable and easily cleanable. Time Extended

High Priority - Displayed food not properly protected from contamination. Reach in freezers in dining room not secured from public access Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in freezer, order corrected 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 beef over raw shrimp in reach in freezer, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (104F - Hot Holding), held less than 4 hrs, recommended item be placed on time as a public health control, form emailed to operator during inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour bin

Basic - Carbon dioxide tanks not adequately secured. Behind bar Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee in kitchen with no hair restraint

Basic - Equipment in poor repair. Reach in freezer gaskets torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Floors soiled under bar

Basic - Food stored on floor. Bag of rice and cooking oil on floor in dry storage Repeat Violation

Basic - Food stored outside. 3 door reach in cooler outside under metal roof next to ice machine and walk in cooler. Employees moved cooler inside during inspection. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Fish spread buckets used as sanitizer buckets on cook line

High Priority - Displayed food not properly protected from contamination. Ice machine on rear patio not secured with customers present on patio. Discussed with operator about corrective actions as machine is rented.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line. Can opener blade soiled with food residue

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to triple sink blocked with dirty dishes, items moved during inspection Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator has not obtained food managers certification yet since licensing inspection on 12/28/22

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee trainings since licensing inspection on 12/28/22.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seafood chowder prepared over 24hrs with no date marking, date added during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank under bar Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over bar and kitchen. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles above food prep area in kitchen Repeat Violation

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. Yellowfin tuna thawed in commercially vacuum sealed package. Operator removed tuna from packaging during inspection

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor under hand sink at bar, operator disposed of roach and sanitized area

Basic - Equipment in poor repair. Gaskets on reach in freezer in kitchen torn

Basic - Food stored on floor. Frozen raw chicken on floor of walk-in cooler, employee corrected placement Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of mold like substance on interior of door of walk-in cooler Accumulation of grease behind grill in kitchen Repeat Violation

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 chicken over raw shrimp in reach in freezer Warning

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

Basic - Bowl or other container with no handle used to dispense food. Portioning cups used as scoops in seasoning containers in kitchen Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank unsecured under bar Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over bar and in kitchen not easily cleanable Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles above kitchen Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents over bar and dining room with accumulation of dust Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in dry storage closet Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On coolers in kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of mold like substance on interior of door to walk in cooler Warning