Pier 77 Improves its Sanitary Rating

Basic - - From inspection on 2016-06-02: Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-06: **Time Extended** - From follow-up inspection on 2016-06-16: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Floors not constructed to be easily cleanable. Back dish area. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended** - From follow-up inspection on 2016-06-16: **Time Extended**

High Priority - - From inspection on 2016-06-02: High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. Dry storage area. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended** - From follow-up inspection on 2016-06-16: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning** - From follow-up inspection on 2016-06-06: Owner said they are waiting for a part and changing from heat sanitizer to chemical sanitizer. Owners understands that all dishes must be sanitized in 3 compartment sink till dishwasher is repaired. **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Employee with no hair restraint while engaging in food preparation. Salad prep. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Floor/table fan has accumulation of dust. On cook line. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Floors not constructed to be easily cleanable. Back dish area. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Ice scoop handle in contact with ice. Front wait station. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - - From inspection on 2016-06-02: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Store room. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

High Priority - - From inspection on 2016-06-02: High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. Dry storage area. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

High Priority - - From inspection on 2016-06-02: High Priority - Hotel and Restaurant license is expired. Verified delinquent, active through DBPR mobile website. Expired 6/1/16 **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

High Priority - - From inspection on 2016-06-02: High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Oysters over onion rings and raw Steak over pies. **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

High Priority - - From inspection on 2016-06-02: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside hose. **Warning** - From follow-up inspection on 2016-06-06: **Time Extended**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Salad prep. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**

Basic - Floor/table fan has accumulation of dust. On cook line. **Warning**

Basic - Floors not constructed to be easily cleanable. Back dish area. **Warning**

Basic - Ice scoop handle in contact with ice. Front wait station. **Corrected On-Site** **Warning**

Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Store room. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. By make line. **Repeat Violation** **Warning**

High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. Dry storage area. **Warning**

High Priority - Hotel and Restaurant license is expired. Verified delinquent, active through DBPR mobile website. Expired 6/1/16 **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Oysters over onion rings and raw Steak over pies. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside hose. **Warning**

No Violations Were Observed

Intermediate - - From inspection on 2016-04-26: Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed a temperature of 160° F **Warning** - From follow-up inspection on 2016-04-27: Waiting for parts on dish machine.must use three compartment sink. **Time Extended**

Basic - No handwashing sign provided at a hand sink used by food employees. Provided hand wash signs **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cakes in walk in cooler. At 45°f .**Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority - Raw shrimp stored over ready-to-eat food.also observed beef over fish. Provide safe food storage . **Corrected On-Site** **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. **Warning**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed a temperature of 160° F **Warning**

Basic - Bowl or other container with no handle used to dispense food. Corn meal

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Around water heater

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Grease accumulated under cooking equipment.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in cooler

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

Basic - Waste line missing at soda gun holster.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish stored over open container of pickles.

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

No Violations Were Observed

No Violations Were Observed

Basic - Dusty air conditioning vent covers on the cook line. **Warning**

Basic - Floors not maintained smooth and durable next to open fryers in the back underneath the prep sink and three compartment sink and in the bar area that not in use **Warning**

Basic - Gaskets/seals on holding unit in poor repair on the cook line reach in freezer. **Warning**

Basic - Grease accumulated on kitchen floor underneath the cooking equipment . **Warning**

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Observed the tea nozzles has slimy/moldy buildup. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit next to post mix. **Warning**

Basic - Wall soiled with accumulated grease on the cook line. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container in the waitress station not labeled . **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches inside the employee hand on the cook line. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled on the cook line next to oven. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.employee engaging in making salad wearing at watch.**Corrected On-Site** **Warning**

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

Basic - Gaskets/seals on holding unit in poor repair on the reach in next to post mix **Warning**

Basic - Ice scoop handle in contact with ice in the employee hand sink in the waitress station. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit next to post mix **Warning**

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

Basic - Working containers of food removed from original container not identified by common name, sat in waitress station. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing his hands in the three compartment sink. **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing on the cook line has steel wood and a strainer. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line **Warning**

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

Basic - Bowl or other container with no handle used to dispense food. Pan used to dispense food ingredient under stem tables.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of fries on freezer floor. Case of potatoes on walk-in cooler floor.

Basic - Floor tiles cracked, broken or in disrepair. Dish washer area.

Basic - Food not stored at least 6 inches off of the floor. Crackers in dry storage.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Above oven.

Basic - Hood soiled with accumulated flour/food debris. Above fryers.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.

Basic - No container installed for catching grease from hood drip tray. Above grill.

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

Basic - Spray bottle containing a food product not labeled. Water bottle.

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

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bleach. **Corrected On-Site**

Portable fire extinguisher gauge in red zone. For reporting purposes only. In prep room.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for may and June,

Basic - Working containers of food removed from original container not identified by common name. Observed the corn meal not labeled in the back area.

Basic - Ice scoop handle in contact with ice in the waitress station. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in the waitress station. **Corrected On-Site**

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 in the back prep Area.

Basic - Bowl or other container with no handle used to dispense food. Observed employee using a cup to scoop ice from the drink machine. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing off a tray inside the employee hand sink in the waitress station.

Basic - Working containers of food removed from original container not identified by common name.meal and flour needs to be labeled.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.flounder in the three compartment sink.

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 on the cook line and the waitress station.

Basic - Employee with no hair restraint while engaging in food preparation on the cook line.

Basic - Bowl or other container with no handle used to dispense food. Observed employee using a cup to scoop ice for her drinks. **Corrected On-Site**

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bag of chicken breast inside the employee hand sink on the cook line.

Basic - Floor tiles missing Infront of the big cooking pot.

Critical - No oyster warning sign with required language provided. **Corrected On-Site**

Observed reach in cooler rusted in wait station area.

Critical - Observed missing/inaccurate/damaged gauges on dishmachine.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed screen in door torn/in poor repair. By dish area

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

Critical - Observed encrusted material on can opener.

Critical - Observed small flying insects in bar area.

Critical - Observed live flies in kitchen.

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

Observed grease accumulated under cooking equipment.

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

Critical - Observed uncovered food in freezer. cheese sticks and breading Corrected On Site.

Critical - Observed uncoverd shrimp in walkin cooler.Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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 cup inside rice container in walkin cooler.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Carbon dioxide/helium tanks not adequately secured by the backdoor next to the 3 compartment sink.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils by the 3 compartment sink.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed employees picking up lemon with his hand. Corrected On Site.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed a bowl inside the sugar.

Critical - Observed uncovered food in holding unit/dry storage area lemon not covered in the waitress station.Corrected On Site.

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

Floors not maintained smooth and durable by the diswashing area.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions in the bar area.

Critical - Handwashing cleanser lacking at handwashing lavatory in the bar area.

Critical - Handwashing cleanser lacking at handwashing lavatory in the bar area.

Observed ceiling tiles has water damage in the stockroom.

Critical - Observed encrusted material on can opener. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed a plastic container inside the sugar without a handled.

Critical - Observed soiled reach-in cooler gaskets in the waitress station by the office .

Critical - Observed uncovered food in holding unit/dry storage area lemon not covered in the waitress station. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.

Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.

Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.

Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.