CAPE HARBOUR OYSTER BAR & GRILL Inspection – December 12, 2023

High Priority 2

#5High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching pants and shirts while engaging in food preparation. Educated operator on proper hand washing. **Corrective Action Taken**

Corrective Action Taken

#6High 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 hamburgers and raw steaks over raw pork in walk-in cooler. The operator re-arranged food rack and placed raw beef under raw pork in walk-in cooler. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Basic 4

#1Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Observed operator eating and drinking on cook line.

#2Basic14-11-5

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

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed No hand washing sink at hand washing sink across from bar.

Florida Food Watch