LEVEROCK’S SEAFOOD HOUSE Inspection – November 15, 2023

High Priority 3

#5High Priority22-41-4

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. Dish machine in kitchen and at bar 0ppm, operator set up triple sink Quat 200ppm **Corrective Action Taken**

Corrective Action Taken

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. ribs (48F – Cold Holding); rice (45F – Cold Holding) walk in cooler, prepared more than 24 hrs prior, no temperature taken since previous day.

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss (52F – Cold Holding), moved to bottom of cooler ribs (48F – Cold Holding); rice (45F – Cold Holding) walk in cooler, prepared more than 24 hrs prior, no temperature taken since previous day. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Metal bins on storage racks

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Under cook line

#3Basic14-69-4

Basic – Ice buildup in walk-in freezer.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Oven door handles, removed **Corrected On-Site**

Corrected On-Site

Florida Food Watch