WATERFRONT RESTAURANT & MARINA (THE)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole slaw (58F - Cold Holding) in reach-in cooler bar area. The Manager discarded the Cole Slaw. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.

Basic - Standing water in bottom of reach-in-cooler across from cook line.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The Chef removed open drink from prep table and steam table. 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. The Chef removed scooper from container of flour. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of seafood breaded. The Chef labeled container during inspection. Corrected On-Site

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. The manager changed out sanitizer bucket during inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. The manager placed paper towels in paper towel dispenser. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. The manager labeled spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at a hand sink used by food employees in unisex restroom. The manager placed handwashing sign in restroom. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service inverted during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler across from cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by cutting board. The cutting board was removed during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The chef removed drinks from reach-in cooler across from the cook line. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed owner Oyster Consumer Advisory. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The owner removed the drink from stand up reach-in cooler in kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (47F - Cold Holding); raw grouper (46F - Cold Holding); raw shrimp (47F - Cold Holding) in reach-in cooler across from deep frier. The cook in placing ice on raw products. Observed raw chicken (48F - Cold Holding); raw grouper (48F - Cold Holding) in walk-in cooler. The cook placed ice on raw products. The cook discarded pulled pork. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 48F. The cook stated they are replacing walk-in cooler.

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

Basic - Equipment in poor repair. Observed several reach-in coolers and walk-in cooler gasket torn. Repeat Violation** Repeat Violation

Basic - Standing water in bottom of reach-in-cooler across from cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (45F - Cold Holding) In walk-in cooler. The chef placed raw calamari on ice. Corrective Action Taken

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in reach-in cooler across from cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce in walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than hand washing to store pans beside dishwashing machine. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed Oyster Consumer Advisory to Owner. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items cell phone above prep table. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler and walk-in cooler gaskets torn.

Basic - Hole in or other damage to wall across from reach-in cooler.

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. Observed build up grease on cook line.