Dusty's Oyster Bar Degrades its Sanitary Rating

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

Basic - Hole in or other damage to wall. Over exit door in kitchen. **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. On make line. **Repeat Violation**

High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. By prep table closest to entry door. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomato labeled Monday at 46°F, owner discarded. Walk in cooler closest to exit door.

High Priority - Raw animal food stored over ready-to-eat food. Eggs over milk. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Diced tomato 46°F.

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

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade and Diet Coke in reach in cooler by exit door. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. By fryer. **Repeat Violation**

High Priority - 2 Live, small flying insects in kitchen, food preparation area, or food storage area. Both in back food prep area.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**

Basic - Gaskets with build-up on the reach in coolers on the cook line.

Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees, men's restroom.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair, next to open fryer. **Repeat Violation**

Intermediate - Employee used handwash sink as a dump sink, on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed in the kitchen employee hand sink has spray bottles hanging and a spoon inside the hand sink, also a green pad inside the employee hand sink in the waitress station. **Corrected On-Site**

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site**

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Open dumpster lid.

Basic - Reach-in cooler gasket torn/in disrepair, next to open fryers.

Basic - Floor tiles missing on the cook line.

Basic - Hole in or other damage to wall on the cook line next to reach in freezer.

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Shelf preparation table soiled with food debris.

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Oyster shucker wearing watch. **Corrected On-Site**

Basic - Single-service articles not stored at least 6 inches above the floor. Cases of cups in dry storage.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left kitchen then returned. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Basic - Bowl or other container with no handle used to dispense food. Observed employee using a cup to dispense food in the waitress station. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable infront of the stove

Basic - Drain cover(s) missing at the mop sink

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

Basic - Food stored on floor,cooking oil next to microwave

Basic - Large amount of grease on cooking equipment

Basic - No handwashing sign provided at a hand sink used by food employees on the cook line

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee washed hands with no soap.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a steel bar inside the employee hand sink next to microwave

Basic - Gaskets/seals on holding unit in poor repair on the cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line.

Basic - Working containers of food removed from original container not identified by common name.flour on the pork line ext to employee hand sink.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee washed hands with no soap.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Employee used handwash sink as a dump sink in the bar area, **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his ands in three compartment sink

Basic - Bowl or other container with no handle used to dispense food.observed Waitress using a cup to dispense ice for a customer

Basic - Employee with no hair restraint while engaging in food preparation.observed employees engaging in food preparations not wearing any type of restraints.

Basic - Ice stored in a room/shed that is not fully enclosed. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Warning**

Basic - Ice stored in a room/shed that is not fully enclosed. **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions and box of oil . **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than hand washing in oyster bar and kitchen . **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish and shrimp at 46 degrees fahrenheit in top of make table

Critical - Observed bag of onions stored on floor.Corrected On Site.

Critical - Observed employee fail to wash hands before gloving. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. in pockets

Critical - Hot water not provided/shut off at employee hand wash sink.Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. blocked by ice bucket

Critical - Observed live flies in kitchen.

Critical - Violation: 27-04-1Cold water not provided/shut off at employee handwash sink. by ice machine

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.by ice machine

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunch meat

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna -44

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese on make table- 67

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. maintaining at 47 degrees fahrenheit . This violation must be corrected by : 4/25/12.

Critical - Observed hand wash sink used for purpose other than washing hands. food debris in sink in oyster shucking station.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Cold water not provided/shut off at employee handwash sink. by ice machine

Critical - Hot water not provided/shut off at employee hand wash sink.by ice machine

Critical - No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Critical - Observed live flies in kitchen.

Critical - Observed toxic container reused for food storage. Corrected On Site.

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin.

Observed residue build-up on nonfood-contact surface. On tops of bulk food container.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of ice buckets.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed live flies in kitchen.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Observed unnecessary items on the premise.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk , 46Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and sausage , 50, chili, 55. stop sale issused .Corrected On Site.

Observed plastic cup used to dispense slaw.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor.cases of fries Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Working containers of food removed from original container not identified by common name.Observed the sugar container in the kitchen area not labeled.

Critical - Observed hand wash sink used for purpose other than washing hands.Observed a bucket inside the handsink in the kitchen next to ice machine.

Critical - Observed hand wash sink used for purpose other than washing hands.Observed ice inside the handsink in waitress station.

Wet wiping cloth not stored in sanitizing solution between uses in the kitchen area.

Critical - Observed torn reach-in cooler gaskets the single reachin cooler.

Critical - Observed buildup of slime on soda dispensing nozzles in the waitress station.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed buildup of slime in the interior of ice machine.

Observed gaskets/seals on cold holding unit in poor repair. Reachin cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. By back door.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 58 degrees in reachin cooler.

Observed soda gun holster with accumulated slime/debris.

Critical - Observed soil buildup inside ice bin. At bar area

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili at 85 degrees in steam table.

Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. read 10 ppm.

Critical - No handwashing sign provided at a handsink used by food employees in the mens restrooms. Corrected On Site.

Critical - Observed encrusted material on can opener.

Observed leaking pipe at plumbing fixture at the hand sink by the reachin freezer.

Critical - Observed live flies in kitchen.

Critical - Observed objectionable odors around the dumpster and the grease trapps.

Observed open dumpster lid. Repeat Violation.

Observed single-service items stored on floor cases of beer on the floor. Repeat Violation.

Critical - Observed soiled reach-in cooler shelves in the bottom on the refrigerator and the reachin freezer by the handwash sink.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

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

No Violations Were Observed

Carbon dioxide/helium tanks not adequately secured by the backdoor an the bar area also.

Critical - Hand wash sink lacking proper hand drying provisions at the hand sink by the waitress station.

Critical - No handwashing sign provided at a handsink used by food employees in the bar area.

Critical - No handwashing sign provided at a handsink used by food employees in the mens restrooms.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Observed hole in wall in the mens restrooms.

Observed ice scoop with handle in contact with ice in the waitress station.

Observed ice scoop with handle in contact with ice inside the ice machine.

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed roach activity as evidenced by live roaches found.Observed 150,200,live roaches in the kitchen area under the ici machine in the back by the backdoor.Observed 2,live roaches by the mop sink area. This violation must be corrected by : 7-17-08.

Critical - Observed rodent activity as evidenced by rodent droppings found.Observed 100 old hard dropping by the mop sink area.

Observed single-service items stored on floor cases of beer on the floor.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.In the bar area an the waitress station.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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