ISLAND VIEW

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of albacore tuna, 2 cans of baked beans and 1 can of mandarin oranges in dry storage area, operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cup in the hand wash sink in kitchen, operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on a shelve not air drying properly in the kitchen.

Basic - Equipment in poor repair. Observed torn gasket in the reach in cooler in the kitchen.

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 a container of seasoning in dry storage area, with handle in the seasoning, operator moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer blade guard and the standing mixer motor head soiled. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 4 containers without labels. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the bar hand sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sing at the left side cook line and bare hand sinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (57F - Cold Holding) in container on wait prep line not at 41F or colder. Items on carafe that is meant to be frozen and hold foods cold. Food on line for 3 hours. Chef discarded.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cart of plates not inverted or covered at kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with goatee and no beard guard.

Basic - Food stored on floor. Observed 3 bags of onions stored on floor in walk-in cooler, box of breads stored on floor in walk-in freezer. Operator had items put on shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar.

Basic - Working containers of food removed from original container not identified by common name. Observed glazes at cookline and container of nuts at prep area with no label. Operator had items labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Canned tuna Portico 4.6lbs.ea. Chef segregated and will send for refund. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cheese in walk-in cooler. Chef removed fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding) chef states in cooler less than 4 hours. Moved butter to freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed easily moveable food debris on cleaned slicer at prep area. Chef put on schedule to reclean before use. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black growth. Chef put on schedule to be cleaned. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed rack of cleaned dishes with visible dust and debris beside walk in cooler. Chef referred all to dishwasher to reclean. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board stored on floor at bar. Manager sent to dishwash. 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. Chef discarded fish voluntarily. Corrected On-Site

Basic - Drain cover(s) missing at bar. Observed items stuck in drain pipe due to cover missing.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Salad prep cook engaged in making salads with no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Salad prep cook with no hair restraint. Employee added hair cover. Corrected On-Site

Basic - Equipment in poor repair. Observed flat top prep cooler at prep area unable to maintain foods at 41F or colder. Must not use to hold time temperature controlled for safety foods until able to maintain at 41F or colder.

Basic - In-use dry food scoop stored on soiled surface between uses. Observed pan with old flour stored outside flour bin and not was observed ice scoop on dirty bin beside ice machine. Chef moved all to dishwash. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit, two door flat prep top at prep area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Scoop with dirty handle in pan at dry storage. Chef relocated to dishwash area. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ready to eat washed vegetables in walk-in cooler. Chef moved tomatoes to area for unwashed vegetables. 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. Cook opened packages and put back on cooler. Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken. Manager removed from service. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed open container of cut lemons stored beside handsink at wait staff prep. Manager moved to another location. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Manager removed from service until cleaned. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service cups, lids, and creamers stored in splash zone of handsink or under the soap dispenser at waitstaff prep area. Manager moved to another location. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed washed ready to eat produce stored under unwashed produce in the walk-in cooler. Manager rearranged area. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old debris on blade. Manager sent through dishwasher Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handsink conveniently located near the ice machine/mopsink area near back door.

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

Basic - Drain cover(s) missing. Observed drain cover at bar is inadequate and only covers half the open drain. Observed bottle stuck on drain line.

Basic - Floor soiled/has accumulation of debris. Observed old debris under equipment at bar.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on crevice between equipment and sides of area show visible dirty residue. Operator went scoop through dishwash and placed in clean area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with old debris at prep area.

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,found chlorine reading at at 10ppm.manager called maintenance for dishmachine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); Fish (42F - Cold Holding) in grill drawers not at 41F or below. Operator added ice to foods to cool quickly. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun interior soiled with brown slimy substance at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handsink at prep area. Employee removed bucket from handsink. Corrected On-Site

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

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. Fish removed from packaging. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable at prep area and at bar.

Basic - Equipment in poor repair. Observed grill drawers not fully closing. Drawer guides on disrepair.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop laying on top of ice machine on dusty surface and in contact with rusty water. Manager removed to dishwash area. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives replaced with clean Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at cookline drawers with old food adhearing to gaskets.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Observed Dishwashing Machine chlorine at 0 ppm, and bar Dishwashing Machine at 25 ppm. Chef called for service. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no salmon parasite destruction letter. Educated Chef on requirements. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reachin Cooler at end of cook line Cold Holding Salmon 53F, Chicken Salad 48F for less than 2 hours. Chef removed to the freezer. Corrective Action Taken

Basic - Dumpster rusted out on bottom. Observed hole in bottom rear of dumpster.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under green board in pantry.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.

Basic - Sanitizer bucket stored on floor between uses.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hotdogs repackaged no date mark. Manager discarded. Corrected On-Site