NAUTI DAWG MARINA CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area sink; boiled potatoes (83°F - Cooling 9:49am) ; boiled potatoes (82°F - Cooling 11:07am). Operator stated potatoes cooked at 8 am. See Stop Sale. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area sink; boiled potatoes (83°F - Cooling 9:49am) ; boiled potatoes (82°F - Cooling 11:07am). Operator stated potatoes cooked at 8 am. See Stop Sale. Warning

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. At kitchen and bar dish machines; chlorine sanitizer 0ppm. Corrective Action Taken Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy single door reach in raw fish stored over ready to eat carrots and celery. Operator moved raw fish below ready to eat items. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler; French toast batter marked 6/1. Mahi filets marked 6/1. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. At cook line flip top cooler. See stop sale. Warning

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. At Kitchen walk-in; mahi fingers (46°F - Cold Holding); mahi filets (47°F - Cold Holding) ; French toast batter (56°F - Cold Holding); cucumber salad (44°F - Cold Holding). Operator stated all items held overnight. See Stop Sale. At cook line flip top cooler; French toast batter (65°F - Cold Holding). Operator stated being held overnight. See Stop Sale. At cook line flip top cooler; cut tomatoes (46°F - Cold Holding); smoked mahi dip (48°F - Cold Holding); feta (45°F - Cold Holding). Items stored in overfilled 1/6 pans. Operator stated being held overnight. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area sink; boiled potatoes (83°F - Cooling 9:49am) ; boiled potatoes (82°F - Cooling 11:07am). Operator stated potatoes cooked at 8 am. See Stop Sale. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table; black beans (96°F - Reheating 9:49am); black beans (126°F - Reheating 11:07). Operator stated can opened at 6 am, placed in steam table at 8am. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen walk-in; mahi fingers (46°F - Cold Holding); mahi filets (47°F - Cold Holding) ; French toast batter (56°F - Cold Holding); cucumber salad (44°F - Cold Holding). Operator stated all items held overnight. See Stop Sale. At cook line flip top cooler; French toast batter (65°F - Cold Holding). Operator stated being held overnight. See Stop Sale. At cook line flip top cooler; cut tomatoes (46°F - Cold Holding); smoked mahi dip (48°F - Cold Holding); feta (45°F - Cold Holding). Items stored in overfilled 1/6 pans. Operator stated being held overnight. See Stop Sale. At expo line; butter (69°F - Cold Holding) being held on ice no surroundings product. Operator moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; rice (115°F - Hot Holding). Operator stated rice cooked 2 hours prior. Operator moved rice to be reheated. Corrective Action Taken Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table; black beans (96°F - Reheating 9:49am); black beans (126°F - Reheating 11:07). Operator stated can opened at 6 am, placed in steam table at 8am. See Stop Sale. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At threaded faucets next to hand wash sinks; hose attached, no vacuum breaker. Repeat Violation Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At prep area wiping cloth solution; chlorine 200ppm. Operator discarded. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers Tuna Poke and Smoked Salmon served raw, no disclosure. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink hand wash sink; no paper towels. Operator provided paper towels. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. At all cook line reach in coolers. Warning

Basic - Water leaking from pipe and/or faucet/handle. At kitchen hand wash sink; hose attached at threaded faucet to right of hand wash sink, leaking from nozzle. Operator tightened nozzle. Corrected On-Site Warning