TAVERN ON THE BAY

High Priority - Raw animal food stored over canned/bottled drinks. Observed a container of raw fish stored on top of the kegs in the walk in cooler. Operator moved the fish. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above cooked shrimp in the walk in cooler. Operator moved the tuna. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed their kitchen the left side bar hand sink used as a dump sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their chlorine dish machine.

Basic - Insect control device installed over food preparation area. Observed a bug zapper stored over their drink machine. Reviewed with the operator.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw burger food then only replace gloves with no hand wash before touching ready to eat burger buns. Educated employ proper hand washing and glove use. Employee washed hands before continuing. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon and white fish in walk in cooler not cut or removed from packaging stating that it needs to be removed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line shrimp (45F - Cold Holding); white fish (47F - Cold Holding). Per operator less than an hour in cook line cooler. Operator discarded fish and placed shrimp on ice to cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream soup (120F - Hot Holding) per operator placed to hot hold an hour ago. Operator reheated product to 165F and placed to hot hold.

Intermediate - No soap provided at handwash sink. Observed no soap and hand wash sink on cook line and at sink at expo station. Operator provided soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice on cook line not date marked. Per operator made 7/6, operator provided date. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. Observed deli cups in multiple spices and rice. Operator removed cups from items. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon and white fish in walk in cooler not cut or removed from packaging stating that it needs to be removed.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a ceiling tile in the back waiter area with black build up. Operator stated they were in the process of replacing it. Corrective Action Taken Warning - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed soda boxes stored on the floor for eh dry storage area. Operator placed them off the floor. Corrected On-Site Warning - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the walk in cooler shelves with rust build up. Warning - From follow-up inspection 2025-04-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken wings in reach in cooler on cook line, sauté station. Operator moved chicken for proper storage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with a black/green mold-like substance. Repeat 2/27/2024 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed dixie cup with no handle in dressing and sauce. Operator removed from containers. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on storage shelf next to walk in cooler wet nested together.

Basic - In-use utensil stored in sanitizer between uses. Observed utensils stored in sanitizer between uses. Educated operator on proper utensil storage. Operator removed from sanitizer and placed to wash. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ready to eat raw tuna stored over ready to eat dressing in walk in cooler. Operator moved for proper storage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed salmon with label to remove from packaging thawing and still in package. Salmon was still partially frozen, operator opened packages. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in flour touching flour. Operator moved for proper storage. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on tray of cooked ribs.

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf next to the three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gasket near the pizza station.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed top of reach in freezer on cook line broken. Warning - From follow-up inspection 2023-07-05: Observed lid still broken. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of small flip top reach in cooler next to stove. Warning - From follow-up inspection 2023-07-05: Observed standing water still in bottom of reach in cooler. Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed dishwashing machine chlorine at 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked ribs.Operator removed and rearranged in walk in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice held more then 24 hours not date marked. Operator date marked cooked rice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle in kitchen counter in front of grill. Operator removed water bottle. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor in walk in cooler in disrepair tiles broken.

Basic - Hole in or other damage to wall. Observed wall behind mop sink area in disrepair.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed muddled utensils in bar area in standing water at 80 F. Operator removed utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in walk in cooler fans with dust accumulation.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Observed rusted shelves in the walk in cooler.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the ice chute of the ice machine. Corrected On-Site Warning - From follow-up inspection 2022-08-03: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparations Observed a cream sauce dated 01/29/2022 and today is 02/07/22.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a cream sauce dated 01/29/2022 and today is 02/07/22.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink on the server alley. Operator supplied the paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prime rib made the day before per the operator not date marked. Operator date marked the prime rib . Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 85F after being ran for five minutes at the hand wash sink in the employee mens rest room.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cups next to the hand wash sink on the server alley.