5 Star Seafood

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • Basic: Outer opening not protected with self-closing door on east end of kitchen.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed in main kitchen area potato (113°F - Hot Holding); corn (115°F - Hot Holding). Educated Person in charge on hot holding food. Person in charge placed on stove to reheat.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw ground beef over condiments. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw beef.
  • Basic: Food stored on floor. Observed in walk-in freezer food boxes stored on floor.Person in charge removed from floor.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I printed a copy to Person in charge .
  • Intermediate: Establishment has no written 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. I printed a copy to Person in charge .
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returned from restroom, failed to wash hands and touched a tea bag.Educated Person in charge on handwashing procedures and emailed Person in charge a copy of the handout. Person in charge discarded tea bag.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on food preparation table. Person in charge removed.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Observed no hair restraint preparing food. Employee put on hat and washed hands.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available.
• Food-contact surfaces clean and sanitized
  • Intermediate: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind available. Person in charge purchased chlorine for sanitizer.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Observed soiled door handle on reach in freezer.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Person in charge filled paper towels.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed Approximately 5 dead roaches behind flat top grill in main kitchen area. Observed approximately 5 dead roaches behind reach in cooler in front kitchen area. Observed approximately 5 dead roaches under food preparation table next to Handwashing sink.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in main kitchen area under flat to grill Approximately 10 live roaches under reach in cooler in front kitchen area.
  • Basic: Outer opening not protected with self-closing door on east end of kitchen.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Observed in kitchen area under food preparation table house hold pest spray. Person in charge removed.
  • Intermediate: Spray bottle containing toxic substance not labeled.Person in charge stated it was all purpose cleaner and labeled accordingly.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mops to air dry.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Ahmed.