THE CAPE SMOKEHOUSE Inspection – August 9, 2023

High Priority 1

#7High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer.

Intermediate 2

#8Intermediate11-27-4

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.

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the cook line. Employee cleaned can open blade. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice chute of the drink machine.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Back door in the kitchen area.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Season,

Florida Food Watch