GRILLS SEAFOOD DECK & TIKI BAR

High Priority - Live, small flying insects found Observed 2 live flying insects at interior bar Repeat Violation

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 reach-in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on make line Alfredo (117F - Reheating). Not going to reach 165°F within 2 hour limit. Operator moved to grill top to speed up reheating Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns and holsters at bars are soiled. Operator cleaned Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup used as scoop in spice bin. Operator discarded Corrected On-Site

Basic - Equipment in poor repair. Multiple torn or improperly fitted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk-in cooler have an accumulation of dust. Repeat Violation

Basic - Stored food not covered. Multiple food items in storage areas without covering. Operator placed lids on each Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths not stored in solution. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna stored over sauces. Operator moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose bib at rear dock area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns and holsters behind each bar have an accumulation of mold like substances. Operator cleaned Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelves and in reach in coolers on cook line. Operator discarded Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Multiple cooks missing head coverings and beard restraints

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in a protected manner. Operator discarded Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Ceiling tiles and electronics cords have an accumulation of dust in kitchen

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. Leaking at faucet behind interior bar

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered through rear door and did not wash hands prior to touching clean utensils and beginning work

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at triple sink in dish area hangs below flood rim of sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line cooked noodles (47F - Cold Holding) Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink. Carrots and other vegetables in well

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for soda machines. Operator replaced Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker, ear pods over steamwell on cook line. Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wires over make line have an accumulation of dust Repeat Violation

Basic - Plumbing system in disrepair. Sink in corner of kitchen is bent down in a way that water can not properly drain. Standing water in well

Basic - Standing water in bottom of reach-in-cooler. Multiple reach in coolers

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Have an accumulation of mold like substance

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on a over prepared vegetables in walk in cooler. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop in kitchen butter (47F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of dispenser nozzle for soda gun at exterior bar is soiled

Intermediate - Nonservice animals in the food establishment or on premises. Stray cat on in service area of tiki bar

Basic - Bowl or other container with no handle used to dispense food. 2oz soufflé cups used as scoops for grated cheese and salsa. Operator discarded

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving supports are rusted and chipping

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked noodles (45F - Cooling). Operator stated that the noodles were placed in cooler overnight. SEE STOP SALE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through rear kitchen door and did not wash hands before beginning to stick station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on service side of line. Raw tuna stored over sauces. Operator moved Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked noodles (45F - Cooling). Operator stated that the noodles were placed in cooler overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in corner of cook line has a pitcher and scrapers in the well. Operator moved Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee food and drinks in flip top of reach in cooler on cook line Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Ice scoop handle in contact with ice. Behind tiki bar. Operator moved. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - Single-service articles improperly stored. Open case of single service items stored on the floor in rear storage area. Operator moved Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ ppm. Operator diluted to 200 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding the dispenser nozzle of soda machine on service line has an accumulation of mold like substance. Operator cleaned Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line and computer cords coming through ceiling tiles have an accumulation of dust

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket phone and keys on shelf over reach in cooler of cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Under ticket printer on cook line. Operator moved to dish Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of railing over ice well in the outside bar is soiled Walls surrounding hoods on cook line have an accumulation of grease

Basic - Waste line missing at soda gun holster. Corner of inside bar

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server delivered dirty dishes to dish area then prepared drinks for customers without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bar counter next to the ice cream machine. whipped cream (51F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the non-chemical side of the split at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance. Underside of bar, over ice bin in tiki bar is soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on multiple prep and food storage areas. Operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups and Cambros Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored under ticket printer

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Utensils in standing water 83°F. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler are soiled

Basic - Waste line missing at soda gun holster. Behind inside bar

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw shrimp Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pooled eggs 50 whipped butter 48

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 48 pooled eggs 50

Basic - Bowl or other container with no handle used to dispense food. Cup in salt. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich side.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Sandwich side.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clip on fan by salad station. Hood heavily soiled.

Basic - Working containers of food removed from original container not identified by common name. Container of salt. Corrected On-Site Repeat Violation