FATHOMS STEAM & RAW BAR Inspection – October 10, 2024

High Priority 1

#4High Priority12A-10-4

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate 3

#5Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

#6Intermediate22-02-4

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

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Soap bottle and spray bottle at employee hand sink not labeled.

Basic 3

#1Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna on the cook line reach in cooler and grouper in the walk in cooler.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both Fans in the kitchen and front line.

Florida Food Watch