CAPE HARBOUR OYSTER BAR & GRILL Inspection – August 22, 2023

High Priority 2

#4High 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 set up 3 compartment sink. **Corrective Action Taken**

Corrective Action Taken

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw fish in reach-in cooler across from cook line. The cook moved raw steak beside raw chicken in reach-in cooler. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times by breading cart.

#7Intermediate11-26-1

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. Emailed owner DBPR Form HR 5030-103. The owner is printing out and assuring all personnel is reading and signing form. **Corrective Action Taken**

Corrective Action Taken

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meat sauce and chicken wings in reach-in cooler not date marked.

Basic 3

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#2Basic14-11-5

Basic – Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation**

Repeat Violation

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**

Repeat Violation

Florida Food Watch