The Big Catch at Salt Creek

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Insects, rodents, pests and animals
  • Basic: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. Violation time extended 60 days from initial inspection.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Insects, rodents, pests and animals
  • High priority: (18) Live, small flying insects found. 20 live flying insects in front prep area. 1 fly in kitchen cook line area 1 Fly in service/ salad area Flys were not landing on any surface.
  • Basic: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. Operator is speaking with Tallahassee to obtain a new license from dbpr.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food protection and cross-contamination
  • Basic: Stored food not covered.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • High priority: (18) Live, small flying insects found. 20 live flying insects in front prep area.
  • Basic: (6) Dead roaches on premises.
  • High priority: Roach activity present as evidenced by live roaches found.
  • Basic: (11) Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead flies found on premise.
  • Basic: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water.
  • Basic: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
• Chemicals and toxic substances
  • Intermediate: Toxic substance/chemical on premise that is not required for the operation of establishment.
• 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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Slaw temped at 55 (Stop Sale) Voluntarily discarded.
  • High priority: Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Stop sale 3 tuna ROP packaged (Stop Sale) Stop sale 4 salmon ROP packaged (Stop Sale)
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on white fish in walk in cooler. No Date marking on container of sauce with chunk lobster.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. cheddar cheese (55°F - Cold Holding) cut tomatoes (56°F - Cold Holding) cut cabbage (56°F - Cold Holding) cooked sausage (58°F - Cold Holding) raw fish (60°F - Cold Holding) raw chicken (65°F - Cold Holding) raw beef (54°F - Cold Holding) shrimp raw (55°F - Cold Holding) cooked sausage (60°F - Cold Holding) chicken nuggets (55°F - Cold Holding) Slaw temped at 55 (Stop Sale) Everything was put on ice and returned to the walk-in coolerA by staff. Slaw was stop saled.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat food in walk-in cooler. Raw Mussels and raw white fish over corn in walk-in cooler. Raw sacallop over sausages in walk-in cooler.
  • Basic: Stored food not covered. White Fish uncovered in walk in cooler on speed rack. Raw chicken open and uncovered on speed rack.
  • Basic: Food stored on floor. Container of fresh oil stored on floor near fryer area.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in coolerA shelves had a large accumulation of rust.
• Dishwashing facilities and test kits
  • Intermediate: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dm tested at 0 ppm of chlorine. Test kits on premises however not used to check minimum concentration of sanitizer.
• Wiping cloths and linens
  • Basic: Wiping cloth used for food spills also used for other purposes. Wet rag on floor near walk in used to suck up standing water.
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanatizer bucket on hot holding area near soups in kitchen.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen have build up of mold like substance.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of walk-in coolerA has excessive amount of sticky residue. Soiled gaskets in reach in coolers on cook line.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Near back walk in cooler.
• Insects, rodents, pests and animals
  • High priority: (18) Live, small flying insects found. (12) live landing on uncut onions (2) live in dry storage area (1) live in front of handwashing sink (1) live at dish pit (1) live by three compartment sinkA (1) live cook line
  • Basic: (6) Dead roaches on premises. (3) dead roaches in AC air handler (1) dead roach by three compartment sink (1) roach egg near back door to bar (1) dead roach behind ice machine
  • High priority: (9) Rodent activity present as evidenced by rodent droppings found. (6) rodent droppings on top of dish machine (2) droppings in dry storage (1) dropping at server pass in kitchen
  • High priority: Roach activity present as evidenced by live roaches found. (1) Roach casing in food preparation and storage area (1) Roach casing in outside bar .
  • Basic: (11) Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. (2) dead flies in walk in cooler (9) dead flies in front office area
  • Basic: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Large hole observed in wall across from walk in cooler. Evidence of vermin was seen in the corresponding area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Water build up underneath hot line which can lead to possible vermin.
  • Basic: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy accumulation of grease and grime on hood filters behind cook line.
  • Basic: Floor soiled/has accumulation of debris. Heavy amounts of grease on floor, Pot of used oil uncovered under oven.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings over top hot holding where beans and rice are stored.
• Chemicals and toxic substances
  • Intermediate: Toxic substance/chemical on premise that is not required for the operation of establishment. Fuel/ denatured alcohol over top hand sink in back area near dish pit.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to 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.