AUNT CATFISH'S ON THE RIVER

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 47F less than 1 hour resting above pan level of lowboy across from grill, manager placed below to chill down to 41F Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose on exterior of building, west side

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -grout in storage area upstairs

Basic - Food not stored at least 6 inches off of the floor. -walk in cooler

Basic - Food stored under dripping water line. -inside walk in cooler Corrected On-Site

Basic - Hole in or other damage to wall. -tile behind hand sink at entrance to kitchen

Basic - Ice buildup in reach-in freezer.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior door

Basic - Single-service articles improperly stored on floor. -upstairs

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish with outside portions of deep container thawed to 67F Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. -server-expo station near beverage dispenser - From follow-up inspection 2025-09-23: Time Extended

High Priority - Raw animal food stored in top portion of low boy over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - catfish over ribs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shark bites, 44-48F; raw gator, 46F; on inadequate ice bath less than 2 hours. Shark discarded by operator out of precaution, corrected ice bath at gator pan 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. Garlic butter, 2.75 hours. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -low boy cooler display thermometer reading 25F

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at expediting window - around vent over potato speed rack

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - shirt stored on shelf over prep area - backpacks stored on boxed food/soda concentrate Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - prep cook

Basic - Equipment in poor repair. - gasket torn on walk in cooler door- ware washing area

Basic - Floor area(s) covered with standing water. - below bag in box soda shelf at expediting area

Basic - Hole in or other damage to wall. - by handsink at entrance to cookline

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer where fries are stored

Basic - In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and steam table Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - sweet potato fry freezer

Basic - - From initial inspection : Basic - Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near hand sink inside expo area - From follow-up inspection 2024-08-22: Time Extended

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 54F inside inadequate ice bath less than 1 hour in expo line. Manager had employee correct ice bath during inspection Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -jaime, operator stated test scheduled for this week. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw catfish stored above fish dip inside walk in cooler Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm -unapproved chlorine based sanitizer filled inside sanitizer bucket next to food/on multi use prep table. Instructed to person in charge to verify food contact surface sanitizer is used inside wiping cloth buckets. Employee changed to quat sanitizer Corrected On-Site

Intermediate - Establishment advertised blue crab on menu/menu board but is serving different crab. -operator had employee correct menus to remove "blue". Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna Corrected On-Site

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -vent fan behind dish machine

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener - From follow-up inspection 2023-08-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under fryers - From follow-up inspection 2023-08-11: Time Extended

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.

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. -butter on buffet line, no time marking Corrective Action Taken

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. Corrected On-Site

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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -manager had employee cut open end of tuna packaging Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks on clean dish rack

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Working containers of food removed from original container not identified by common name. -bakery

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. -utensil dish machine, manager had employee refill container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored above cabbage inside bakery, manager corrected Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Broccoli salad

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -broccoli salad 48-50F inside walk in cooler, manager stated prepped 5 hours prior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, dust build up above fryers

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm quat in bucket in bar, manger replaced Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour container inside bakery

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 chlorine, manager had technician on site during inspection, rechecked 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over stuffing inside small walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled/stained. Manager showed replacement is on back order Corrective Action Taken

Basic - Food stored on floor. -bucket of beans on floor inside walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -halo heat unit in prep area in back next to mixer

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -top portion of fish in buckets 55-60F, manager stated 30 minutes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 80F on cook line 2 hours, manager added to time controls. Single service butter 70F, 3 hours, manager added to time controls. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on cook line -microwave on cook line -mixer head

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch

Basic - Equipment in poor repair. -walk in cooler door

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.