THE MERMAID QUEEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat potatoes in kitchen left flip top,cooler. Operator inverted Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored in bar hand sink. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at dish washing area hand sink. Operator provided Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board of right flip top cooler. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over vegetables. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler 1; raw shrimp (48F - Cold Holding). Per operator items brought to flip top cooler from walk in cooler less than four hours ago. Item not prepared or portioned today. Operator placed item on ice to quick chill Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags in cooler with food. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored on top of chipotle sauce inside reach in cooler in kitchen. Operator moved raw fish to lower shelf and stored correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in wait station. Operator labeled windex cleaner Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 1. Employee opened water bottle inside reach in cooler in kitchen. 2. Employee opened drinks inside flip top cooler in cook line. Operator removed drinks Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; raw shrimp (47F cold holding ) held less 4 hours ago. Observed container not fully submerged in ice bath. Operator placed in separate containers and added more ice to facilitate cooling. Foods not prepared or portioned today. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Small plastic container used as scoop for raw fish, in ceviche bar. Operator removed and discarded small plastic container . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Ice scoop handle in contact with ice inside ice machine. Operator removed ice scoop , wash , rinsed and sanitize scoop during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Clean and sanitized squeeze bottles left with old labels.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth stored on flip top counter. Operator removed and discarded the wiping cloth. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed celery inside reach in cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Buckets of cut pineapple on floor inside walk in freezer. Operator elevated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved wiping cloth to sanitizer solution. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in kitchen, grilled chicken 86F @ 11:10am (cooked cooling 1 hr) to 80F @ 11:40am. At this rate will not reach 70F in 2 hrs. Employee moved tray to walk in cooler to rapid chill to 70F before finishing prep. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front bar at 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board at fliptop in kitchen. Employee removed bottle to under prep table. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar triple sink sanitizer reading 50ppm quaternary. Employee corrected to 200ppm quaternary. Corrected On-Site