SAILFISH BREWING COMPANY

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. 0 ppm replaced chemical 100 ppm

Basic - Current Hotel and Restaurant license not displayed.

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. 0 ppm. Manager replaced empty bottle. Reran and primed 100 ppm. Corrected On-Site

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. Heavy whipping cream. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings. Manager placed date marked. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Found under prep table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 3. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken tenders 101F finished cooked. Advised employee to cook to 165F. Rechecked and found at 175F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms and cooked chicken sitting out on cooling rack. Informed employee of proper cooling methods once foods have started cooling process.

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. M.G. Hired in October.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and beer cheese. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0ppm. Reran and primed and found at 0ppm. Informed employee to use three compartment sink until dish machine can be serviced.

Basic - No Heimlich maneuver/choking sign posted. Emailed and posted. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Outside door of oven.

Basic - Floor soiled/has accumulation of debris. Floor under equipment on cooks line and under hand sink.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Blaze and Seth no employee training.

Basic - Stored food not covered. Multiple items in reach in freezer not covered. Informed employees. Corrected On-Site

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. Dish machine/ glassware dishwasher behind the bar does not produce any chorine 0ppm. Ran machine then changed sanitizer gallon to new one. 100 ppm second test. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided documentation for manager. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Danielle is Safe Staff. Gabe and Kevin not food handlers training working more than 60 days. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. One white cutting board in cooks area. Manager will discard. Corrected On-Site

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. 0ppm in kitchen and behind the bar

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/ 2 kitchen and 2 front of house. Manager showed up during inspection Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only able to provide certificates for Danielle and Blake

Intermediate - Spray bottle containing toxic substance not labeled.spray bottle not labeled idntifying liquid contents Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have an accumulation of dust over equipment

Basic - Covered waste receptacle not provided in women's bathroom. Receptacles in stalls do not have covers

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Shelf above ice machine behind bar Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored over shredded cheese Corrected On-Site Repeat Violation

Basic - Wood food-contact surface not properly sealed. Above pick up window

Basic - Working containers of food removed from original container not identified by common name. Salt, Parmesan blend Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint peeling - From follow-up inspection 2021-12-14: Time Extended

High Priority - Basic - Gasket on coolers soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Cleaners stored in sink Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine no proper ppm do not use must use 3 compartment sink to sanitize

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves not sealed

Basic - Time/temperature control for safety food thawed in an improper manner.