Deep Lagoon Seafood And Oyster House

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled a garbage can then picked up a clean food container. The operator spike with the employee who removed their gloves and washed their hands.

Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk in cooler there are three 1 gallon reduced oxygen packages of clam chowder and five 1 gallon reduced oxygen packages of seafood gumbo, all fully thawed and date marked that they were processed 4 days prior.

Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of clam chowder and seafood gumbo on premises without a process waiver that proves that the growth of c. Botulinum and Listeria monocytogenes. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk in cooler there are three 1 gallon reduced oxygen packages of clam chowder and five 1 gallon reduced oxygen packages of seafood gumbo, all fully thawed and date marked that they were processed 4 days prior.

Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of clam chowder and seafood gumbo on premises without a process waiver that proves that the growth of c. Botulinum and Listeria monocytogenes. See stop sale.

Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced packaging of in house prepared clam chowder and seafood gumbo without a HACCP plan submitted and approved.

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. Employee training fir Eliseo Perez and Randy Sanchez are expired.

Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle on top of the dishwasher.

In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs.

Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the walk in cooler 8 pounds of fully thawed tuna still in the sealed commercially reduced vacuum packaging that is marked remove from packaging and thaw under refrigeration. See stop sale.

Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is used as a dump sink, there is ice inside.

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance in the interior walls of the crushed ice machine. Operator cleaned the interior walls.

Carbon dioxide/helium tanks not adequately secured at the bar.

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. In the walk in cooler 8 pounds of fully thawed tuna still in the sealed commercially reduced vacuum packaging that is marked remove from packaging and thaw under refrigeration. See stop sale.

Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish and raw shrimp are stored over oysters that will be served raw. Operator moved items to proper storage order.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ramekins next to the alto shaam, whipped butter (60F - Cold Holding). Per operator the butter was scooped less than two hours prior. Butter moved to the reach in cooler, operator provided with time as a public health control.

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).

Handwash sink not accessible for employee use at all times. There is a squeegee and metal scrubber inside the hand washing sink in the dish washing area. Operator cleared the hand washing sink.

Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.

Employee with no hair restraint while engaging in food preparation. The employee put on a hat.

In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water in a pan over the flat top grill. Operator moved the pan of water with the utensils onto the grill top.

Opened employee beverage container in a cold holding unit with food to be served to customers. There is a redbull drink inside the make table cooler in front of the flat top grill.

From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. - From follow-up inspection 2024-08-22: Employee put on a hat.

Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 155F), per operator dishwasher is set up for chemical sanitization, Dishwasher (Chlorine 0ppm).

Handwash sink not accessible for employee use at all times. The hand washing sink at the bar gas a soap bucket, metal scrubby and wiping cloth inside of it. Operator cleared items from the hand washing sink.

Handwash sink used for purposes other than handwashing. The hand washing sink by the salad station used as a dump sink.

No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser at the hand sink neat the dee fryer is not working.

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling of the large ice machine.

Employee with no hair restraint while engaging in food preparation. Employee put on a hat.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease on the hood system over the cook line.

Plumbing system in disrepair. The cold water foot control is broken off at the hand washing sink in the dish area.