MOORINGS CLUB DOWNSTAIRS

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat top

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator needs chlorine test stripe

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar Corrected On-Site

High Priority - Employee touched soiled surface and then handled clean equipment or utensils without washing hands. Dishwasher went from dirty dishes to clean dishes without washing hands or changing gloves. Manager spoke to employee Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke bowl. Lunch menu is was reprinted Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in butcher cooler are soiled in dust. Fan guards were cleaned Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator is marking date received not date last served Educated management.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Nozzle at bar Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Fry cooler cutting board has melted on the ends

Basic - Light not functioning. In bakery Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar

Intermediate - No soap provided at handwash sink. Sink by coffee station

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets and handle fry station

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. Fry station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yucca found at 45F. Chef moved to bottom cooler. Rechecked and now reading 43F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at bar Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 74F. Advised chef to heat water. Corrective Action Taken

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

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Liquid eggs marked 4/11, today is 5/25

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Not on correct leg of splitter Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Food storage container/container lid cracked or broken.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers next to hard boiled eggs Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spice mixture

High Priority - Displayed food not properly protected from contamination. No sneeze guards for lunch buffet. Employees removed buffet. Manager will set up sneeze guards at next buffet. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to manager and reviewed requirements.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cold foods at buffet under time control with no written plan. Provided written procedures and instructions to manager. Form completed during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp and pork on speed rack in walk in cooler. Moved to properly store. Provided safe raw storage chart. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef organized during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray stands blocking. Unblocked. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap provided. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Metal banded brushes. Disposed of. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bakery. Removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop at bar. Removed to dry container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease or food debris. Under grill shelf in bakery.

Basic - Soiled dry wiping cloth in use. Placed in sanitizer. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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 shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in breading station above chill line found at 51°-46°. Chef stated stocked 1 hour ago. Recommended rapid chill Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food storage container/container lid cracked or broken.

Basic - Light not functioning. Walk in freezer. Fans dirty in both coolers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Single door lowboy on line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Blackening seasoning Corrected On-Site