THE CHOPHOUSE AT NOCATEE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contact washed ready to eat lemons while transporting them to be cut for drinks. Discussed with employee, and they placed gloves on. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell oysters above sauces and spices used for cooking in reach in cooler. Person in charge removed everything from below oysters. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo: roasted tomatoes garnish (83F - Hot Holding) person in charge added to time control paper work. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on both kitchen cook lines stained with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cook line used to drain water from pot of food. Observed spatula placed in hand sink on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of rice made previous day missing date marked person in charge added date mark. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed second floor microwave interior soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some reach in cooler gaskets soiled with food debris.

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. Dishmachine tested at 0ppm chlorine. Operator primed machine and retested to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Four tags missing last date served. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter being held on time controls with no written procedures. Operator completed paperwork during inspection. Also, time on butter not marked. Butter prepared approximately 15 minutes prior and employee added correct time to butter. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at downstairs bar. Employee moved scoop to proper storage. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Ice scoop stored in sanitizer water. Chef removed water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in reach in cooler. Operator removed beverage. Corrected On-Site