TIMOTI'S SEAFOOD SHAK

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touching raw shrimp with gloved hands then continued to handle other ready to eat items in reach in cooler on make line with same gloved hands then changed gloves and washed hand for less then 10 seconds on cook line.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at beginning of inspection in hand wash station on cook line and when inspector asked if the water was warm after checking other sink for warm water the employee said the water was cold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) in reach in cooler drawer under grill closest to front of cooler, cooler in defrost mode, cooler door bounces ajar after closing cooler, per employee drawer consistently open and closed for several hours, shrimp moved to back of cooler. ranch (53F - Cold Holding) in small reach in cooler across from front counter, per employee door to cooler consistently open for several hours, sauces moved to walk in cooler. Corrective Action Taken

Intermediate - No soap provided at handwash sink. In women's restroom.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on cook line making food orders.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Underneath soda machine at drink station. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers on cook line. Interior of cooler in corner of bar. Interior of cooler across from front counter. Also interior of large ice machine has a build up of debris. Also soda tub at bar has a build up of debris.

Basic - Single-service articles improperly stored. To go lids at front counter not stroked inverted for customer self service. Packages of to go containers on floor in back of kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Heads of unwash lettuce over bags of prepackaged cut cabbage and individual sauces in walk in cooler. Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in walk in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In men's bathroom

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinet under soda machine at drink station in dining area. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados before washing them on cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at bar.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and tomatoes stored over prepared coleslaw in walk in cooler, coleslaw moved.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mango and bell pepper dressing (45F - Cold Holding) sitting out on counter next to grill on cook line, per employee dressing has been consistently taken in and out of cooler for less then 1 hour, dressing placed back in cooler. ranch (55F - Cold Holding); butter (51F - Cold Holding); cilantro ranch (51F - Cold Holding) in small reach in cooler at front counter near register, per manager doors have been consistently open for 1 hour, all items moved to walk in freezer, all items retemp at or below 41F 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. Establishment holding hush puppy batter and egg wash on time control and per written procedures time should be marked on the container, but it is not, per manager they set up and discard both items the same time every day, manager switched to holding items on a specific time frame. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (89F - Hot Holding) in rice cooker on cook line, cooker turned off, per employee rice was made approximately 1 hour prior, cooker turned on. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The operator, Leyla Bascombe, does not have any manager certification.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers present and no one on site is a certified food manager.

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. 2 employees on site that have been working less then 60 days, employees signed agreement during inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler at end of cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Employees in prep area cutting spinach and onions before washing them in prep area in back of kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Racks inside reach in cooler on cook line next to fryers.

Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go lids at front counter, employee corrected during inspection Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at hand wash stations at bar and cook line take over 5 minutes of constant running for temperature to reach 85F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with seasonings on rack in prep area in back of kitchen, drink discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment on make line and cook line in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under microwaves above service window on make line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest to the fryers, chicken (52F - Cold Holding). Operator states chicken was placed in the top of the cooler 15 minutes prior from the reach in cooler under the flat top grill. Operator utilizing ice to assist the flip top reach in cooler to maintain cold holding temperatures, operator placed more ice on items in the top portion of the cooler. Chicken back working temperature at conclusion of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer solution bucket stored in the prep room area, too strong of a mixture of bleach and sanitizer, bleached the test strips back to white. Operator adjusted the sanitizer solution levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer on the main cook line door gaskets have build up of mold like substance. Dining room soda dispenser has mold like substance around the sides of the ice chute. Repeat Violation

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. At time of inspection one employee currently working with expired food handler certification.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the side of the clean prep table mixing bowl. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelf over the prep table, stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler closest to the fryers has torn door gaskets and tape holding the flip top door together. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line has old food debris around the bottom of the microwave. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on the hood vents over the prep station. Repeat Violation

Basic - Single-service articles improperly stored. Behind the bar counter, container of plastic drink cups stored on the floor. Operator relocated the plastic drink cups. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of breading mix in the prep area with no product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection two flies observed by back door and mop sink area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the main lobby the soda dispenser has build up of mold like substance on the underside around the soda dispenser nozzles.

Intermediate - Spray bottle containing toxic substance not labeled. On main cook line under the hand wash sink, chemical spray bottle with no product labeling. On the shelf under the three compartment sink in the warewashing area blue spray bottle of glass cleaner with no product label. Operator labeled all chemical spray bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, single service plastic portion cup used as a scoop. Operator removed the portion cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen and prep area, accumulation of dust on ceiling vents and on ceiling tiles closest to the air vents.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At front counter server pass through window, open employee water cup stored on shelf with sauces and condiments. Operator placed a lid on the beverage and relocated the drink to the proper storage shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At front service counter reach in cooler, employee person food stored on top shelf over drink cans to be sold to customers. Operator relocated the employee food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On storage shelf by rear exterior door, employee jacket stored with bags of rice. Operator relocated the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the main prep table, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. On the main cook line reach in cooler closest to the fryers, cooler door gaskets ripped/torn.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwaves on the top shelf of the main cook line have buildup of food debris. Operator wiped clean the interior of the microwaves. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line server pass through window, accumulation of dust on the top shelf around the side of the microwave. Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open. Operator closed the dumpster lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In the prep station area on the side of the bulk ice bin, wet wiping cloth stored on the side with ice scoop resting on wiping cloth. Operator relocated the wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of the prep table opposite the office space, bulk flour container with no product label. Operator labeled the bulk flour container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over thawing fully cooked lobster. Operator relocated the lobster to proper storage level. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored with single service drink cups under front counter register. Operator relocated the spray bottles to correct storage shelf. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test kit provided does not work properly as the three compartment sink is 200ppm quaternary based off inspectors test kit, but no color reaction on establishment's chemical test strips.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection two employees currently working and employed over 60 days without food handler training. One Employee is the person in charge, stated they are in the process of becoming a food certified manager.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has build up of mold like substance on deflector plate.

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom, no covered receptacle provided.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf across from three compartment sink, clean containers stacked while wet.

Basic - Food stored on floor. In walk in freezer, package of frozen lobster stored on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Doorway to walk in freezer inside of walk in cooler has ice build up around door, preventing a sealed closing.

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 bulk breading container, scoop handle in contact with product. Operator relocated to proper storage. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On main cook line, wet wiping cloth under cutting board. Employee relocated wiping cloth to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on main cook line has a build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On main cook line, accumulation of dust on hood filter and sprinklers over fryers.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Three compartment sink. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers/microwave. Repeat Violation

Basic - Food stored on floor. Oil containers on floor in kitchen. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.