SEBASTIAN – On Thursday, the Captain Hiram’s restaurant, also known as Blackfins, was cited for 17 health inspection violations.
Captain Hiram’s, located at 1606 Indian River Drive in Sebastian, had to stop the sale of oysters and cream because refrigeration was 45-47 degrees Fahrenheit instead of 41 degrees Fahrenheit.
“Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse,” the inspector wrote in their notes.
Of the violations and warnings cited Thursday at Captain Hiram’s, 6 were High Priority, 1 was Intermediate, and 10 were Basic.
They are as follows:
- Basic – Equipment and utensils not properly air-dried – wet nesting.
- Basic – Floor tiles cracked, broken or in disrepair.and a few baseboards – several places throughout establishment
- Basic – In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic – No conspicuously located ambient air temperature thermometer in holding unit. – in cookline cooler **Corrected On-Site**
- Basic – No handwashing sign provided at a hand sink used by food employees.- bar
- Basic – Observed standing water in bottom of reach-in cooler.- breakfast cooler
- Basic – Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**
- Basic – Reach-in cooler shelves with rust that has pitted the surface.- cookline cooler
- Basic – Waste line missing at soda gun holster.- upstairs
- Basic – Wood food-contact surface not properly sealed.- upstairs, shelf brace
- 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.- bar 0 ppm, primed 50 ppm **Corrected On-Site**
- High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cream in front cooler 49°, oysters in prep area cooler 45-47°f
- High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cookline, manager corrected **Corrected On-Site**
- High Priority – Raw animal food stored over ready-to-eat food.- tuna over lemons **Corrected On-Site**
- High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- oysters 45-47°f and cream 49°f in front cooler over night
- High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.- in side bar and prep sink upstairs
- Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Captain Hiram’s in Sebastian remained opened during its health inspection, and all violations were fixed while the inspector was on-site.
NOTE: On Monday, Sebastian Daily will report the other side of the story, from restaurant owners, chefs, and managers. The article will go into further details about these health inspection violations to educate the public about what they mean.
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