OWENS FISH CAMP

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee for from dirty to clean dishes without washing their hands or putting on gloves. Operator had them wash their hands and putting on gloves. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed only a third of their tags marked with the last date served.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed the back prep soap dispenser not working. Operator placed a new one there. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used as a scoop for cornmeal. Operator removed the scoop. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed their ceiling vents above the dish pit with heavy dust build up.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed their dish rack rusted.

Basic - Cutting board has cut marks and is no longer cleanable. Observed their cook line cutting boards heavily grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on the cook line. Operator placed them in a labeled spill container. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed a server wash their hands with cold water only. Reviewed proper procedure with the operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole beef stored over raw fish on the cook line. An employee moved the beef. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed their tags properly marked but not in order. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed them missing paper towels at their bar and right side cook line hand sinks. Operator placed more there. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on their outside ice machines.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops for dry goods.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee personal bag stored above their dry storage area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with dry goods in the prep area. Repeat Violation

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. Observed a sanitizer bucket stored above dry food items on the cook line. Operator removed the bucket. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not stored in chronological order.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date marking for tags. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed their chlorine test kit for their dish machine expired.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple phones stored above the back prep line. Operator removed the phones. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops buried in dry goods in the prep area, Operator removed the scoops. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to dishes in the clean dish storage. Operator removed some labels. Corrective Action Taken

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. Observed the dish machine at 0ppm chlorine. Employee changed the bucket and retested at 100ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach and grill cleaner stored next to alcohol in the storage closet. Operator removed the alcohol. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed none of their tags marked.

Intermediate - No soap provided at handwash sink. Observed no soap at the bar hand wash sink. Operator placed soap there. 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. Observed Salvador V. Expired 6/17/24

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing Chemicals not labeled in the storage closet.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops for flour at the prep station. Operator removed the bowls. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on the oven handles. Operator removed the tongs. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go containers stored not inverted. Operator inverted them. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed multiple sanitizer buckets stored on the floor of the cook line. Operator placed the buckets off the ground. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the outside ice machines. Operator had a employee start to clean them. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored above and next to food and food preparation areas in the kitchen. Operator removed the drinks. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet nesting utensils and equipment in the back dish wash area. Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between equipment on the cook line. Operator removed knives. Corrected On-Site Warning - From follow-up inspection 2023-10-10: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed breading station in front of Hand wash sink on cook line. Chef corrected by having relocated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sealed packages of Crab meat in Hand wash sink on cook line. Chef corrected by having removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven door handles. Chef corrected by having staff remove. Corrected On-Site