PALM VALLEY FISH CAMP

High Priority - Live, small flying insects found Observed one live flying insect near hand washing station at sautee reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food contact containers stacked on drying rack with visible moisture. Discussed with person in charge.

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

Basic - Old labels stuck to food containers after cleaning. Observed cleaned food containers with old labels on sides on drying rack.

Basic - Single-service articles not stored inverted or protected from contamination. Observed foil take out containers not inverted at wait station. Person in charge inverted to go containers and lids. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Wet mop draining into ground /drainage ditch with water by back door to kitchen, mop moved. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, over cooked devil crab cakes in walk in freezer, fish moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clam chowder (44F - Cold Holding) in walk in cooler, per manager chowder was taken out of walk in cooler to thaw appropriately 4 hours ago and put back in walk in cooler, chowder immediately put in walk in freezer, recheck at 32F-34F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket in hand wash sink by display case at front counter, bucket moved. Corrected On-Site

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog in chair in outside seating area seated during inspection.

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. Food service employee cutting tomatoes with bare hand contact at prep table. Manager intervened. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent. By wait-station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored close to paper towels dispenser. Hand Wash Sink. Moved by manager. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee at prep line with no beard guard.

Basic - Floor area(s) covered with standing water. Standing water by Dish machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled water spray bottle. Cook line. Marked by manger. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.

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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in walk in cooler, per chef milk was open on Monday. Bread pudding in walk in cooler, per chef pudding was made 2 days prior. All items labeled Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back storage area. Top interior of ice bin of soda machine at front counter. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door of employee bathroom in back storage area.

Basic - Buildup of food debris/soil residue on equipment door handles. On multiple handles on cook line.

Basic - Floor area(s) covered with standing water. In outside food storage shed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back bottom interior of reach in cooler at end of cook line.

High Priority - Evidence of wastewater dumped onto ground. Outside of establishment along the north side of building there are multiple discarded lemons and straws in standing water.

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. Per manager there are 2 new employees who do not have not proof of/ have not signed reporting agreement.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back storage area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. On employee on cook line. Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cooler at far end of cook line.

Basic - Hole in or other damage to wall. Under hand wash station on cook line near walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and prep area has food residue staining build up. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up around the ice chute. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over in use prep table. Operator relocated the employee beverage. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line actively working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the warewashing area, clean containers stacked while wet. Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. On the main cook line, knife stored in sanitizer solution bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the cutting board at the pass through window.

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. Chlorine dishmachine at 0ppm at time of inspection, operator fixed chemical tubing and primed the machine to 200ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep table has old food debris in the base of the blade. Operator relocated the can opener to the dishwashing area. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, container of orzo cooked two days prior with no product date marking. Operator placed date marked on container. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up around the ice chute area at the top of the ice bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the back side of the flip top reach in cooler at the entrance to the main cook line, operator relocated the employee beverage. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf in the warewashing area, clean metal containers stacked while wet. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage at employee restroom hand wash sink. Operator posted hand wash signage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up at the top of the ice bin.

Basic - Buildup of food debris/soil residue on equipment door handles. On the main cook line, reach in cooler door handles have food residue.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over in use cutting board in the prep area. Operator relocated the employee beverage. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on box of wine in the dry storage room. Employee phone stored on shelf over in use cutting board. Operator relocated all employee personal belongings. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line actively working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the warewashing storage shelves.

Basic - Equipment in poor repair. Table top convection oven on the main cook line has a torn door gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the wait station soda dispenser, mold like substance build up on the underside behind the soda nozzles.

Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler at the end of the main cook line, avocados with the stickers still attached.

Basic - Stored food not covered. In the walk in cooler container of soup stored without being covered, operator placed lid on container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on main cook line by the oyster shucking station. Operator relocated the wiping cloth to the correct storage location. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler on line 2 trays of oysters and unable to locate oyster tag

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Covers for fryers stored on floor near shucking station, moved to dish area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over front line cooler, moved Corrected On-Site

Basic - Reuse of single-service or single-use articles. Establishment reuses oyster plastic containers to store ready to eat foods in walk in cooler, cocktail sauce