LIGHTHOUSE RESTAURANT

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 chlorine concentration at 0 ppm at bar. Note: operator in the process of fixing. Establishment will use working dish machine in kitchen until fixed at bar. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with jalapenos. Operator placed pepoers in food grade container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ricotta cheese 56F cold hold and raw beef 49F cold hold less than 4 hours. Operator double panned with ice. Observed Raw sword 58F cold hold, raw beef 59F cold hold less than 4 hours. Operator placed bags of ice on top.Corrective Action Taken Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored on top of ice machine. Operator removed chemicals. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to fill pitcher with water. Observed red bucket stored in hand wash sink facing stage at bar.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed box of frozen chicken egg rolls and box of frizen seabass stored in floor in walk in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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 chlorine concentration 0 ppm. Operator primed sanitizer. Rechecked concentration 100 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to outside ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar facing singer stage.

Basic - Floor area in front of soda machine in kitchen covered with standing water. Operator mopped floor. Corrected On-Site

Basic - Stored food not covered. Observed shrimp and fish not covered in walk in cooler.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator labeled container. Corrected On-Site

High Priority - Container of medicine improperly stored on shelving near food items. Operator removed medicine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat peppers/onions. Operator switched raw to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink at end of cook line. Educated operator on importance of hand wash only. Operator removed pitcher. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense Parmesan cheese.

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

Basic - Floor soiled/has accumulation of debris underneath dishmachine. Educated operator on keeping dishwasher area clean. Repeat Violation

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

Basic - Water leaking from pipe underneath three compartment sink.

High Priority - Nonfood-grade bags used in direct contact with herbs in walk in cooler. Educated operator on importance of using food grade containers. Operator switched herbs into food grade containers. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink at end of cook line. Educated operator on importance of hand wash sink only. Operator removed water pitcher. Corrected On-Site Repeat Violation

Intermediate - Oyster tags not marked with last date served. Operator wrote last date served on tags. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in back food prep area. Operator fixed soap dispenser. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath dishmachine.

Basic - Food not stored at least 6 inches off of the floor in walk-in freezer. Observed boxes of food and chef's pies. Educated operator on storing foods off of floor. Operator had employee fix and move everything off of floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line. Educated operator on importance of having hand wash sign. Operator placed hand wash sign at hand wash sink. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator added more chlorine. ReChecked concentration at 50 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee sprinkling topping with barehands onto plates of food. Educated employee. Employee put on gloves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with herbs. Educated operator on using food grade container. Operator switched to food grade container. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated employees. Employees washed hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher of water stored in hand wash sink at end of cook line. Educated operator on hand wash only. Operator removed pitcher. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense sugar. Operator removed cup. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer.

Basic - In-use wet wiping cloth/towel used under raw oyster cutting board. Educated operator on not using wet wiping cloth. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100ppm.

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of sausage gravy rusted and one 6lb can of artichoke quarters dented. Operator discarded cans. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with herbs in walk in cooler..

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw meat at drawer reach in coolers at cook line. Operator switched all raw seafood to one side and meats on other side. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemical stored on top of ice machine. Operator removed chemical. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as a dump sink.

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

Basic - Accumulation of debris on top of warewashing machine.

Basic - Bowl or other container with no handle used to dispense spice. Educated operator on having scoops with handles. Operator removed cup. Corrected On-Site Repeat Violation

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. Operator took fish out of packages. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with dust. Walk in cooler fan guards.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 46°F cold hold, blue cheese 47°F cold hold less than 4 hours. Reach in cooler turned down and lid closed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored in handwash sink at end of cookline. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. . Women's restroom handicapped stall. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Women's restroom handicapped stall. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink in Women's restroom handicapped stall.

Basic - Bowl or other container with no handle used to dispense spice and chopped seafood.. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpacks stored on shelving near food items in dry storage area.

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site