CASTAWAY SEAFOOD Inspection – May 23, 2024

High Priority 2

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station low cooler: diced tomatoes 50F, potato salad 51F, cole slaw 52F, boiled eggs 51F, per operator less than 2 hours. All items moved to colder unit at time of inspection. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

#5High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on ice scoop. Operator sent scoop to dish area for washing at time of inspection. **Corrective Action Taken**

Corrective Action Taken

#7Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser on cook line expo area.

Basic 3

#1Basic06-09-1

Basic – Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee cut fish open at time of inspection. **Corrected On-Site**

Corrected On-Site

#2Basic36-34-5

Basic – Hood vents soiled with dust.

#3Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Back door to kitchen.

Florida Food Watch