POSEY'S UP THE CREEK

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. Testing 0ppm.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Basic - Nonfood-contact surface soiled with grease. Shelf under heat lamp.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in wall by walk-in cooler.

Basic - Standing water in floor drain/floor drain draining very slowly.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Basic - Floor area(s) covered with standing water, throughout kitchen and walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- storage rack beside steam well.

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee eating in a food preparation or other restricted area. Repeat Violation

Basic - Floor area(s) covered with standing water in multiple areas and in walk in coolers. Repeat Violation

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

Basic - Open dumpster lid.

Basic - Unnecessary items/unused equipment on the premises.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table since 11am cold above 41F at 12pm. Cut tomatoes 50F, cut lettuce 51F, cheese 53F, coleslaw 51F, potato salad 46F. Observed employee place food in walk in cooler. 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. Issued DBPR form. Observed operator post sign.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Issued DBPR form. Observed operator post sign. Corrected On-Site

Basic - Employee eating in cookline area.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface for ice in ice walk in cooler.

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

Basic - Light not functioning. Observed light bulbs not functioning in dry storage in back.

Basic - Plumbing system in disrepair. Observed handwash sink near cook line with no cold water and drain pipe leaking. Observed triple compartment sink fresh water pipe leaking.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense butter in crock pot in kitchen.

Basic - Cold holding equipment not maintained in good repair. Observed door to glass reach in cooler in kitchen not to completely close.

Basic - Floors in kitchen not maintained smooth and durable.

Basic - Water leaking from pipe under triple compartment sink.

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.

High Priority - Food with mold-like growth. Observed onions in dry storage area with mold like growth. See stop sale.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - Oyster tags not marked with last date served.

Basic - Dead roaches on premises. Observed four dead roaches on floor in dry storage area. Observed employee remove dead roaches and clean and sanitize surfaces. Corrected On-Site

Basic - Ice buildup in walk-in freezer.