GRANT – The health inspector cited Slack Tide Bar and Grill with 18 health violations from employees preparing food with their bare hands to operating with an expired Division of Hotels and Restaurants license.
“Slicer blade soiled with old food debris,” the inspector wrote in the report. The report also stated that an employee “touched salad greens and cooked fish with bare hands.”
The inspector also found employees dumping fried products into a reused cardboard box. An employee touched their glasses without washing their hands prior to food preparation.
Six of the eighteen violations were High Priority Violations.
There were several maintenance issues with Slack Tide Bar and Grill. The interior of an ice machine had rust that has “pitted the surface,” which was a repeat violation.
The inspector observed concrete sealant wearing off near the floors, according to the report.
Below is the list of violations:
- Basic – Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
- Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- ice bucket **Corrected On-Site** **Warning**
- Basic – Food stored on floor.- jugs of oil **Warning**
- Basic – Interior of ice machine with rust that has pitted the surface. **Repeat Violation** **Warning**
- Basic – Light shield for lights in food preparation, food storage or warewashing area missing end caps.- kitchen **Warning**
- Basic – Reuse of single-service articles.- using plastic container raw oysters were stored in **Corrected On-Site** **Warning**
- Basic – Single-use containers (boxes and/or cans) reused for the storage of food.- dumping fried products into a reused cardboard box **Corrected On-Site** **Warning**
- Basic – Worn, torn and/or soiled floors/carpeting.- concrete sealant wearing off **Warning**
- High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.- touched glasses **Corrected On-Site** **Warning**
- High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.- touched salad greensand cooked fish with bare hands, no cross contamination observed **Warning**
- High Priority – Establishment operating with changed menu and/or increased seating without septic system approval for such change.- licensed for 35, counted 45 seats, manager removed seats to 35 **Corrected On-Site** **Warning**
- High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
- High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooler on cook line- raw hamburger (50°F – Cold Holding); shredded cheese (53 °F – Cold Holding); sliced cheese (53 °F – Cold Holding)- items put in cooler at 11, manager choosing to use TPHC temporarily for items **Warning**
- Intermediate – Accumulation of black/green mold-like substance inside the ice bin.- bar **Warning**
- Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mary A. **Warning**
- Intermediate – Slicer blade soiled with old food debris. **Warning**
Go to our Restaurant Health Inspections webpage to see a complete list of local restaurant establishments.
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