GRAND MARLIN RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink testing 0ppm. Operator appropriately prepared a new sanitizing solution that tested 50ppm. 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. Rinsing temperature of dishmachine at 138F on dish temp after running it twice. Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Ceiling tile missing. Two ceiling tiles removed over the three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles and vents throughout the kitchen. Fan guards in all the food Walk in coolers with dust accumulation.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in flour container being used as a scoop. Operator removed bowl during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area and dish storage area with an accumulation of dust.

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed license during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust in vents on reach in turbo air cooler.

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 dish machine at 0ppm. Manager primed machine, tested and tested at 100ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back up salad cooler: chopped romaine 53F, per manager lettuce in cooler over night. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top drawers: raw salmon 44F, per manager salmon n cooler less than 30 minutes. Placed in walk-in cooler during inspection. Back up salad cooler: chopped romaine 53F, per manager lettuce in cooler over night. See stop sale. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in oyster station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on sides of fryers. Debris and mold like substance on sheet pans in walk-in cooler.

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 dish machine tested at 0ppm. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over case of limes. Manager moved shrimp during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beets 44F on desert station. Per manager items in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beets 44F on desert station. Per manager items in cooler overnight. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of residue in grooves of bar gun. Back splash on mixer in kitchen soiled. Items cleaned at time of inspection. Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher in recharge zone.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on underside of mixer head, food debris behind slicer guard. Items cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plate cart parked in front of fry station handwash sink. Manager moved at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink. Corrected On-Site Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pans and pan lids stored next to hand wash sink in dish area. Manager moved lids at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Door by bar and front door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gaskets on bar coolers and upright grill station cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server reach in: milk 44F, per manger, employees left door open during setup. Milk moved to colder unit at time of inspection. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for pre-shucked oysters marked with shucked date. Discussed with manager. Tags returned to stay with oysters in cooler and be marked for sale/serve date. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Upstairs bar hand wash sink used as dump sink as evidenced by a perforated pan inside sink with garbage in pan. Manager used pan to designated dump sink at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At fry station hand wash sink, and prep area sink by fry station. Restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine at oyster bar, and large ice machine in back.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass and other debris at bottom of glass storage cooler at bar. Mold like substance on chest freezer gasket.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At dipperwell in desert 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. Kitchen dish mach8ne Tested at 0 ppm. Sanitizer changed and primed. Retested at 100ppm. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on produce cooler gasket. Repeat Violation

Basic - Wall and ceiling around vents in prep area has accumulated dust.

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. Dish machine tested at 146F at dish surface, chlorine tested at 0ppm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. blue cheese béchamel 120F, less than 1 hour, manager states sauce can't be held at high temperature for quality reasons. Discussed Time as a Public Health Control. Sauce marked for time at time of inspection. Provided Time as a Public Health Control form

Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink used as dump sink as evidenced by lime slice and ice in sink. Repeat Violation

Basic - Dead roaches on premises. 1 dead on floor behind bar. Cleaned at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink and pizza in produce walk-in over food to be served to public. Manager discarded food at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets

Basic - Standing water in floor drain/floor drain draining very slowly. By three compartment sink

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 dish washer tested at 0ppm chlorine. Manager installed new jug of chlorine sanitizer. Retested at 50ppm

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags being marked for day shucked. Manager put in place system for tracking preshucked oysters for tags to be marked for last date served. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Upper bar hand wash sink used as dump sink as evidenced by straws in sink.

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. High temp dish machine reached 157F,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese butter softening for service on expo table 47F, per manager less than 4 hours. Provided Time as a Public Health Control.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near expo hand wash sink, and out side at mop sink.

Basic - Ice scoop handle in contact with ice. Bar ice well ice scoops. Bartender removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk-in gasket and bar reach gaskets have mold like substance built up.

Basic - Stored food not covered. Bread loaves in walk-in freezer not covered. Manager put in bag with other bread. Corrected On-Site