Rusty's Seafood & Oyster Bar Degrades its Sanitary Rating

Basic - Food stored on floor. Ketchup bottles **Corrected On-Site**

Basic - No suitable facilities provided to store employee clothing and other possessions. Sunglasses **Corrected On-Site**

Basic - Single-service articles improperly stored. To go cups on floor **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Oil **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw gator below beef in walk in **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with single-service items. Sterno over portion cups in dry storage **Corrected On-Site**

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

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. 1 missing

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped eggs 45f. **Corrective Action Taken** **Repeat Violation**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server

Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Ceiling vent kitchen

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Door to cooler peeling

Basic - Floors not constructed to be easily cleanable. Tile cracked

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.. Both wash and rinse inaccurate

Basic - Soil residue build-up on nonfood-contact surface. Fan in walk in

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. Carl

Intermediate - Spray bottle containing toxic substance not labeled. Dish area chemicals

Basic - Bowl or other container with no handle used to dispense food. Cover missing on breading station. Grease buildup

Basic - Build-up of grease on nonfood-contact surface. Shelf above fyers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink by plates **Corrected On-Site**

Basic - Hole in wall. By bread station

Basic - Light shield damaged/in disrepair. Rear prep

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

Basic - Wall in disrepair. Salad prep area, tile broken

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

High Priority - Live, small flying insects in food preparation area. Bar

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. Egg wash.

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

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at bar

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wisk. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Dish area

Basic - Cove molding at floor/wall juncture broken/missing. Dish area

Basic - Damaged/inaccurate thermometer at three-compartment sink utilizing hot water sanitization.

Basic - Hole in wall. Dish area

Basic - Light shield damaged/in disrepair. By rear door

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. West door

Basic - Wall in disrepair. By handsink in server area

Basic - Waste line missing at soda gun holster. Inside bar

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

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over butter **Corrected On-Site** **Repeat Violation**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Hot soup on buffett

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. Oil **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. By oyster cooler

Intermediate - Multiuse food-contact surface with welds/joints that are not smooth. Walk in wall peeling up **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. Daily meat item on buffet. No meat on buffett during inspection

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. Sign given

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wall by breading station

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Rusty vent in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Equipment in poor repair. Rear door rusting by oyster area

Basic - Floor soiled/has accumulation of debris. Bar area

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

Basic - Nonfood-contact equipment in poor repair.mmissing soda drain on line

Basic - Plumbing system in disrepair. Vent cap missing on plumbing

Basic - Ripped/worn tin foil used as food-contact shelf cover.

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Inside **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. Rear prep area

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. There is a box of crab on the floor.

Basic - Ceiling tile missing.kitchen

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. The employee jacket was on top of sugar bin **Corrected On-Site**

Basic - Floors not maintained smooth and durable. Walk in beer cooler

Basic - Food stored on floor. Box of saltines, Ketchup bottles in a box, etc in dry storage

Basic - Food-contact surface not smooth and easily cleanable. The old labels are on clean lexan

Basic - Light shield damaged/in disrepair. Kitchen

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

Basic - There is a trashcan in use as a prep table **Corrected On-Site**

Basic - Wall soiled with accumulated food debris. By walk in fish cooler

Basic - Working containers of food removed from original container not identified by common name. Salt in dry storage

High Priority - Live, small flying insects in food storage area. 2

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad cooler, Bean salsa 47f, cheese 47f Corrective action taken to freezer

High Priority - Raw animal food stored over cooked food. There was raw fish over cooked sausage

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. There is burger over crab **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. There were whole shell eggs over crabmeat **Corrected On-Site**

Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. The flounder was 66f. The cooler was 38f, corrective action taken, iced

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. The Alfredo 75f, Corrective action on site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees

Basic - 4-603.15(A) There are old labels stuck to clean containers

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fryer has grease buildup

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. The bartenders purse is on the food shlf

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

Basic - Floor soiled/has accumulation of debris. Bar area inside

Basic - Nonfood-contact equipment in poor repair. Balast broken in several light fixtures

Basic - Soil residue build-up on nonfood-contact surface. Shelves are in need of painting

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice and cheese in large prep box 50f. Repairman on site. Items put in cooler at 10am. 4 hour stop sale on rice and cheese

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup 75f clam chowder

High Priority - Raw animal food stored over ready-to-eat food. There is raw burgers over fries in upright freezer.

Intermediate - Cutting board(s) stained/soiled. Salad prp area

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish is on bartender

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form emailed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.There was home made tartar sauce at 48f. Discarded by operator.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.There is raw clam strips over french fries in the walk in freezer. Corrected on site.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.The soup on the buffett has ineffective sneeze guard

High Priority - Displayed food not properly protected from contamination.The beer bottle lids are covered with ice in bar

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.The cook has a yellow armband on. corrected on site

Basic - Equipment in poor repair.There is a missing cover on cold box on line

Basic - Inaccurate/damaged temperature gauge(s) on dish machine. The rinse guage is broken on the dish unit.

Basic - Clean clothes/aprons not properly stored in clean dry place until used.Cloth in back pocket for grabbing pots. Corrected on site

Basic - Cloth used as a food-contact surface.oil rag

Basic - Soil residue build-up on nonfood-contact surface.outside of bulk ice bin is dirty

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fan blade dusty in fish cooler and oyster cooler

Basic - Walk in beer cooler has slight mold growth

Basic - Hole in ceiling.There is a hole above salad crisper

Intermediate - Spray bottle containing toxic substance not labeled.The home depot bottle with cleaner in it

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 to rick

High Priority - Raw animal food stored over ready-to-eat food.raw clam stops over fries in freezer with working containrs

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

Basic - Food-contact surface not smooth and easily cleanable.old labels on clean container

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

Basic - Sanitizing solution oppm.cl. Corrected on site

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.corrected on site

Intermediate - Handwash sink used for purposes other than handwashing.wine in handwash sink at ar

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

Intermediate - No soap provided at handwash sink.bar

Basic - Exterior door has a gap at the threshold that opens to the outside. By walk in

Basic - Light out on hood

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . butter and rice

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter mix and rice

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep box not working. rice and butter discarded by manager. Box shall not be used until fixed

Critical - Fruits/vegetables not washed prior to preparation.lemons

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

Critical - Observed soil buildup inside ice bin.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.walk in racks

Observed build-up of food debris, dust or dirt on nonfood-contact surface.walk in fan

Observed build-up of food debris, dust or dirt on nonfood-contact surface.storage shelves in dry storage

Equipment and utensils not properly air-dried.ice tea containers on floor

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

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.bar

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

Critical - Observed potentially hazardous food thawed in an improper manner.fish in cryo bags have no air

Critical - Displayed food not properly protected from contamination.a htrays by food items condiments Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw beef over rte oysters Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Observed chicken stored over rte tomatos in walk in freezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.20z souflee in salt Corrected On Site.

Observed nonfood-contact equipment in poor repair. grill missing knobs

Clean wiping cloth not properly stored.on apron

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

Critical - Observed soil buildup inside ice bin.outside riof ice bin Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.fan in walk in cooler main walk in

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.deep cuts in cutting boards

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.ice tea bins on floor in dry storage

Critical - Observed small flying insects in bar area.1 live fruit fly

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Observed food debris accumulated on kitchen floor.dry storage

Observed wall soiled with accumulated food debris on back prep wall

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

Critical - Observed unlabeled spray bottle.chlorine Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.dry storage area 2vtanks are not secure

Carbon dioxide/helium tanks not adequately secured.c02 tank by rear door

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked rice cold holding in ups cooler overnight.Stop saled.

Critical - Observed food being cooled by nonapproved method.Cooked roastedmeats wrapped tightly when cooling in walk-in cooler. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked pork roast cooled overnight in walk-in cooler noted 47 DEGREES FARENHEIT.STOP SALE.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.UPS cooler not maintaining PHF at 41 DEGREES F.

Critical - Observed raw animal,beef patties ,food stored over ready-to-eat food in upright refrigerator. Corrected On Site.

Observed all cutting boards grooved/pitted and no longer cleanable in kitchen areas..

Critical - Observed buildup of slime in the interior of both ice machines.

Critical - No handwashing signs provided at a handsink used by food employees in kitchen and bars.

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

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

Nonfood-contact equipment not designed and constructed in a durable manner.oiled towel Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting board in fish area

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

Observed attached equipment soiled with accumulated food debris.fan

Light not functioning.hood

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed packaged food not labeled as specified by law.squeeze bottle by grill

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.potatos 45f small prep

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.mashed potatos in walk in 44f overnight

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small prep with rice and potatos

Critical - Observed condensation dripping off ceiling onto fryer

Critical - Observed raw animal food stored over ready-to-eat food.tuna over sauces in sandwich prep

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

Observed walk-in cooler gasket torn/in disrepair.

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

Critical - Observed soil buildup inside ice bin.waitress area

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.mixer head

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives in clean rack in prep

Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.

Floors not constructed easily cleanable.tile coming up in kitchen

Observed wall in disrepair.

Observed attached equipment soiled with accumulated dust.Vent over fryer

Observed attached equipment soiled with accumulated dust.ceiling in prep area is dusty

Observed attached equipment soiled with accumulated dust.fan in fish walk in

Observed moldy ceiling tiles and/or air conditioning vent covers.dry storage

Light not functioning.walk in

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Light not functioning.hood

Observed build-up of grease on nonfood-contact surface.shelf anove fryer

Observed clean equipment stored on floor.cutting boards

Critical - Observed food stored on floor.shrimp in freezer Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.torn seafoid boxes

Observed grease accumulated under cooking equipment.bar

Observed hole in ceiling.tiles broken

Observed hole in wall.dish area

Critical - Observed interior of reach-in cooler soiled with accumulation of dust. fan and ceiling

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.58f cheeseCorrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.fish over mussels Corrected On Site.

Critical - Observed the presence of insects, rodents, or other pests.light shields

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed wall in disrepair.by ice unit

Waste line missing at soda gun holster.