BOATHOUSE TIKI BAR & GRILL Inspection – September 11, 2023

High Priority 2

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 55F cold hold, sliced tomatoes 55F cold hold hold less than 4 hours. Operator turned down reach in coolers and called technician. **Corrective Action Taken**

Corrective Action Taken

#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Observed cleaning chemical stored on top of dishmachine. Operator removed chemical. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate11-27-4

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. Provided operator with written procedures. **Corrected On-Site**

Corrected On-Site

Basic 7

#1Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Cook.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#3Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Upstairs bar. **Corrected On-Site**

Corrected On-Site

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Men's restroom.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with dust on fan above dishmachine.

#6Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Cook line. Operator inverted containers. **Corrected On-Site**

Corrected On-Site

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Middle reach in cooler and upright reach in cooler at end of cook line.

Florida Food Watch