PINEAPPLE WILLIES

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: mash potatoes 132F, per manager less than 1hour. Mash potatoes reheated during inspection. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. A/C condensation dripping on floor near drain in prep room.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seafood cooler: cut raw gator meat cooling since 1:30pm 50F at 3:06pm down to 49F at 3:40pm. Operator placed gator in walk-in freezer for rapid cooling. New temp 40F at 4:12. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher behind bar area by back door in recharge zone.

Basic - In-use ice scoop stored on soiled surface between uses. Bar ice scoop in contact with mold like substance on wall. Manager cleaned scoop and wall at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on rib cooler door gasket. Mold like substance on wall by bar ice scoop. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw mahi in seafood prep cooler. Employee moved fish to a. Different shelf during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind bar area.

Basic - Floor area(s) covered with standing water. Under ac units behind bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in front of kitchen. Manager replaced paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin in outside bar area with mold like substance. Manager had employee clean ice machine. Corrected On-Site

Basic - Stored food not covered. Observed tea urn not covered. Manager covered tea. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink in prep room. Turned on at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under ac unit behind bar. Moped up at time of inspection. Corrected On-Site Repeat Violation

Basic - Observed one employee wearing watch. Employee removed at time of inspection. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knives stored between wall and three compartment sink in prep room. Employee removed knives for cleaning and relocating. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Under air conditioning unit behind bar.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed grouper in vacuum sealed bags in walk-in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of doubles to kitchen. Hole in floor to outside in front of door to bar. Hole in floor to outside in room behind bar by CO2 compressors.

High Priority - Non food grade water hose used to fill rib thaw bin.

Basic - Food stored on floor. Box of fries on floor in freezer. Fries put on shelf at time of inspection. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 146F, booster heater turned on during inspection. Retemped at 166F, Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauce made with cooked onions cooling with lid on, 56F, to 54F, in one hour. Lid removed for better cooling during inspection. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Tortilla drawer. Cleaned at time of inspection. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knife stored between sink and wall in fish room. Employee removed, washed and relocated at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under three compartment sink in bar back room.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 154F, booster heater was not on. Manager turned on booster heater. Retemped at 158F, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw on expo line, pre portioned cups 47F on top layer, less than 2 hours. Manager put top layer in walk-in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser hanger above raw shrimp in steamer prep area. Manager removed degreaser during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breakers needed on outside mop sink

Basic - Food stored on floor. Bucket of bbq stored on floor. Put on shelf at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice on floor in outdoor freezer.

Basic - In-use tongs stored on equipment door handle between uses. In rib prep room. Removed at time of inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Leaking drain on hand wash sink in steamer prep area. Pipe fastened at time of inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in steamer prep area in recharge zone.