THE WHARF

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.

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. Tested at 0ppm. Manager primed machine at time of inspection, tested at 100ppm chlorine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bar cooler not date marked, per employee milk opened within 1 week. Voluntarily discarded at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks on shelf and on top of ice cream container in walk-in freezer. Manager removed and discarded drinks during inspection. Corrected On-Site

Basic - Standing water in bottom of fry station reach-in-cooler.

Intermediate - Handwash sink not accessible for employee use at all times. 2 sinks on make bar/ cook line blocked with trash cans. Sink by mop sink blocked with shelf and food tubs.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by mop sink. Chef stocked paper towels. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at wait station 76F.

Basic - Cutting board has cut marks and is no longer cleanable at make bar.

Basic - Soiled dry wiping cloth in use and stored on cutting board at make bar on cook line.

Basic - Wiping cloth used for food spills also used for other purposes. Cloth used under tea urn dispenser in wait station.

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. Tested at 10ppm chlorine. Manager primed machine, tested at 100ppm. Corrected On-Site Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Biscuits on soup table at buffet not protected. Manager placed lid on pa of biscuits. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar between three compartment sink and table. Employee removed knives and placed in dish area for cleaning and relocating. Corrective Action Taken

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. Tested at 10ppm. Machine primed. Tested at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cole slaw 50F, ranch dressing 52F, less than 2 hours per manager. Provided Time as a Public Health Control form to manager. Filled out at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in dish area handwash sink. Manager removed bucket at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan of silverware on top of dish pit hand wash sink. Employee moved at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream on sauté make table 53F, per manager approximately 1 hour. Voluntarily discarded at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Manager restocked at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and back packs on dry storage shelf. Employee moved items off shelves. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors to kitchen.

Basic - Stored food not covered. Crab soup in walk-in coolers not covered. Veggie burgers and ice cubes in freezer not covered. Manager covered items at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Banana foster brown sugar butter mix 71F, over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Banana foster brown sugar butter mix 71F, overnight. See stop sale.

Basic - Floor behind cook line equipment has accumulation of grease, food debris and trash.