Lobster Shanty Improves its Sanitary Rating

Basic - Floors not maintained smooth and durable. Grout worn in server area **Warning**

Basic - Bowl or other container with no handle used to dispense food. 2 oz souflee in salsa **Corrected On-Site** **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs on bread container **Corrected On-Site** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with numerous rings **Warning**

Basic - Floors not maintained smooth and durable. Grout worn in server area **Warning**

Basic - Hole in or other damage to wall. By ice bin **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice bin **Corrected On-Site** **Warning**

Basic - Outer openings not protected with self-closing doors. Storage shed for food **Repeat Violation** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 45f, tapioca 45f **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 44f. . Sour cream 53f, butter 62f. . Large line prep 47f. Cooked vegetables, Small prep cut lettuce 48f. Batter on line 75f. CAT, . Discussed time in lei of temp **Corrective Action Taken** **Warning**

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

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Creme brulee. **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Scooping slaw **Corrected On-Site** **Warning**

High Priority - Tartar sauce held at a temperature greater than 41 degrees Fahrenheit. Tartar sauce home made 68f. Stop saled. Creamers at room temp in server area discarded by operator **Warning**

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Key lime pie **Warning**

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Server **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No ending date on numerous items in wait station area **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen has broken coving

Basic - Drain cover(s) missing. Wait station area **Repeat Violation**

Basic - Floors not maintained smooth and durable. Dish area

Basic - Food stored on floor. Onions in walk in **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors. Dry storage

Basic - Wall in disrepair. Old Walk in cooler door frame in dry storage area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter containing egg 75f.

High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Batter . **Corrected On-Site**

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

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

Intermediate - Hot water not provided/shut off at employee handwash sink. Handink in server area at 80f **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed time form. Corrected on site

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Clams

Basic - Drain cover(s) missing.prep area

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.server atea

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.server area and through out kitchen **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees.restrooms. **Corrected On-Site** **Repeat Violation**

Basic - oysters tag removed from original container for long-term storage.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Found at 88° recommend reheating to 165°

High Priority - Dented can of cream corn present. See stop sale.

High Priority - Raw animal food stored in same container as ready-to-eat food.raw clams stored with zip lock bags of cooked sausage. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb. Red hose out side

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. **Repeat Violation**

Intermediate - Cook line Cutting board(s) moderately stained/soiled. **Repeat Violation**

Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.service bar **Repeat Violation**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.server hand sink 92°

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 2 door prep upright cooler door in disrepair.

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

Basic - Floors not maintained smooth and durable. On cook line

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over server area

Basic - No handwashing sign provided at a hand sink used by food employees. In men's and womens bathroom

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of wasp sspray

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In kitchen area

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In kitchen

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

Intermediate - Cutting board(s) stained/soiled. Green cutting board at cooks line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.gaps between painted wood are not sealed

Basic - Floors not maintained smooth and durable.new bar floor not sealed to prevent food from dropping inside floor

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.2 oz souflee in dressing. Corrected on site

Basic - No handwashing sign provided at a hand sink used by food employees.line sink

Basic - Stored food not covered in walk-in cooler.sweet potatos

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cod 46f, stuffed fish 46f, stuffed mushrooms in seafood box not holding 41f or below. Items moved to walk in cooler for rapid chill

High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined.Water and breading made within the hour

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tiramasu

Intermediate - Employee training does not include food allergen awareness information.

Intermediate - Establishment has no 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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.line sink

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.6/6 no plans submitted for bar renovation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.butter chips discarded by chef

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pie and cheesecake

High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Clas in walk in cooler 47f

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter ;45f, cheee 45f. Just stocked corrective action taken

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter hips 53f on line. Discarded by operator

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.sour cream 54f. Discarded by operator

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fish walk in

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door fish cooler

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.oysters. Corrected on site

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

Basic - Gaskets/seals on holding unit in poor repair.fish cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Leaking pipe at plumbing fixture.3 bin sink dish area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar outside

Basic - No handwashing sign provided at a hand sink used by food employees.outside bar

Basic - Outer openings of establishment cannot be properly sealed when not in operation.dry storage has no elf closing devices

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several new people

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter at 100 d Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw beef over rte lobster on the cook line Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.in bread crumbs Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs are stored on the hpod support Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Observed employee with no hair restraint.

Observed old labels stuck to food containers after cleaning.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm must manually sanitize until the machine is to code

Floors not constructed easily cleanable.brojen tile/missing grout on the kitchen floor

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.box down-only produceRepeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in bread crumbs

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on oven handle

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

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelf in chemical area

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manually sanitize dishes until fixed

Critical - Observed coler gaskets torn -walk in seafood

Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can

Critical - No handwashing sign provided at a handsink used by food employees.line

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear kitchen door

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Several new people

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce 47f,cream 45f. Items removed from cooler. Maint called

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.4 door unit blowing at 33,but food above 41f

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in sauce Corrected On Site.

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

Observed garbage can lid open.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door missing gasket

Floors not constructed easily cleanable.Tile missing

Mats and duckboards not removable or easily cleanable.torn

Critical - Observed food being cooled by nonapproved method ,clam chowder cooling in deep container and cooked pasta tightly covered in deep container in walk in coolers. Corrected On Site.

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

Observed colored cutting board grooved/pitted and no longer cleanable at cook line.

Observed fry line cooler gasket missing on door.

Critical - No chemical test kit provided when using chemical sanitizer at bars three-compartment sink.

Clean wiping cloth not properly stored;stored on cook's apron and shoulder. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed encrusted, soiled material on colored cutting boards at line. Corrected On Site.

Critical - Observed buildup of soiled material on mixer head. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb cold water outside mop sink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn 46f salad barCorrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn ears 45f buffet Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Salad bar

Equipment or utensils not designed or constructed cleanable. shelves not cleanable

Observed walk-in cooler door jam torn/in disrepair.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.oppm

Observed leaking pipe at plumbing fixture.dish

Critical - No handwashing sign provided at a handsink used by food employees.womans

Critical - Outer openings not protected with self-closing doors.rear door self closure broken

No Violations Were Observed

Non-food contact surfaces clean

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Outer openings protected from insects, rodent proof

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Toxic items properly stored

Critical - Water source safe, hot and cold under pressure

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean

Critical - Facilities to maintain product temperature

Food contact surfaces designed, constructed, maintained, installed, located

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food management certification valid

Critical - Presence of insects/rodents. Animals prohibited

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner.shelves in fish cooler

Violation: 29-06-1Plumbing improperly installed.soda line at lower bar going through ice bin

Critical - Violation: 35A-07-1Observed small flying insects in salad bar area.

Violation: 36-12-1Floors not constructed easily cleanable.grout missing

Critical - Violation: 41A-02-1Observed toxic item stored by food.spray Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.LINEBOX AND UPRIGHT-RECOMMEND SOMEONE TAKE TEMPS SEVERAL TIMES A DAY

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep waitress

Equipment or utensils not designed or constructed in a durable manner.door fell off cooler

Equipment or utensils not designed or constructed in a durable manner.leak in steam table

Equipment or utensils not designed or constructed in a durable manner.shelves in fish cooler

Floors not constructed easily cleanable.grout missing

Critical - No conspicuously located thermometer in holding unit.prep on line

Observed cooler gasket torn/in disrepair. fish Box

Critical - Observed accumulation of debris in warewashing machine and associated equipment.hopper under spray nozzel

Observed hole in wall. behind steamer

Observed leaking pipe at plumbing fixture.3 bin sink

Critical - Observed plates face up on salad bar Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 56f, ham 60f, cucumbers and sour cream 50f on buffettRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fish 46,scallops 46f UPRIGHT COOLER 2 door on line Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pudding 46f Corrected On Site.Repeat Violation.

Critical - Observed small flying insects in salad bar area.

Critical - Observed toxic item stored by food.spray Corrected On Site.

Observed wall in disrepair.missing and loose tiles

Observed wall in disrepair.missing tile

Plumbing improperly installed.soda line at lower bar going through ice bin

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (10 lbs stuffed 64, scallops 10 lbs 66f, tuna 68f,lobster , cheese 65f 1lb -fish box

Waste line missing at soda gun holster.bar