SLICK LIPS SEAFOOD

Basic - Cutting board at make bar has cut marks and is no longer cleanable. Repeat Violation

Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef had employee start cleaning ice bin during inspection. Corrective Action Taken Repeat Violation

Intermediate - Multiple oyster tags not marked with last date served.

Basic - Cutting board at make bar has cut marks and is no longer cleanable. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Small amount of acumalation in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable on front line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on front line. Inspector provided sign to establishment. Corrective Action Taken Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish washer could not locate test strips.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute area of ice machine stained. Repeat Violation

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

Basic - Soiled dry wiping cloth in use between cold hold drawer.

Basic - Trash bag used to line food-contact surfaces. Trash bag stored on top of RIC and under cutting board near fryer.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on bar near iced oysters.

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/

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in hot rice. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at make table on front line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak at faucet handles in wait station . Work order has been placed for repairs. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than hand washing on cook line near walk in cooler. Pitcher stored in sink. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Both walk in cooler doors rusted on interior. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in hot rice. Employee removed bowl from rice and discarded. Corrected On-Site Repeat Violation

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- snapper 48F (5:30-6:00). Employee placed snapper in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawers- shucked oysters 46F, beef patty 51F, mahi 49F ( 12:00-3:00 ). Chef placed all items. On. Ice. Recheck 3:30- Oysters 39F, mahi 40F, beef patty 43F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than hand washing on cook line. Pitcher stored in sink. Manager removed pitcher from sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at oyster bar. Manager placed paper. Towels at sink. Corrected On-Site

Intermediate - No soap provided at handwash sink at oyster bar. Manager placed soap at sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Interior walk in cooler door. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager asked employee to drain and clean ice machine. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl. Stored in cooked rice held at steam table. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cold hold drawers near oyster shucking station ambient 53F. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at oyster bar. Manager printed and hung sign at sink. Corrected On-Site Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided manager with health reporting form and had discussion on requirements. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Both walk in cooler doors are rusted on inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup stored in ice bin at bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 drinks stored next to Take out food containers on shelf in wait station. Repeat Violation

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

Basic - Stored food not covered. Portioned Cole slaw stored in reach in cooler not covered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor not sealed in dish storage area near ware washing area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab claws 45F, shrimp 46F, crab 45F ( less than 1 hour ). Kitchen manager placed all item on ice. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- bread pudding 45 minutes 154F. ( cook stated she coolers on counter for 45 minutes then moves to walk in cooler. Cook placed bread pudding in freezer to reduce temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Upstairs bar- used as dump sink and to hold equipment. Manager removed equipment and debris from sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler door.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice makers up and down stairs.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 47F walk in cooler. Do not use until repaired. Manager has reached out to a technician for repairs. Food removed or placed on ice. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. In cook kitchen and dish storage area.

Basic - Hole in or other damage to back kitchen exit door.

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar hand wash sink and 1 in kitchen near grill. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink near cook line heavily soiled. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Cole slaw in reach in cooler not covered. Employee covered food. Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee iced coffee on 1st station. She removed it during inspection. Corrected On-Site

Basic - Food stored on floor. Tub of Mayo on walk in cooler floor. Operator removed during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No signage on either fry or sautée station handwash sinks. Inspector provided signage. Operator hung signage during inspection. 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. Bar dish machine 0 ppm Ecolab came corrected to 75 ppm Kitchen dish machine 0 ppm. Ran machine a few times and primed. Corrected to 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over prepped sauces in walk in cooler . Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger 51°, chicken 50°- both in low boy on front line. Operator moved to reach in freezer for rapid chill 2nd reading - chicken 41°, hamburger 42° Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1/3 pan of water in hand wash sink near dish machine. Plastic pitcher in hand wash sink near oven. Operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy gaskets on back line. Gaskets on reach in coolers on front line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator changed out solution. CORRECTED to 50 ppm. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed on crate. Corrected On-Site