BLUE MARLIN AMI

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice with black mold like substance. Operator cleaned and sanitized the area. Corrected On-Site

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed tongs on oven door handle. Operator removed tongs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef in 2 door reach-in cooler on cook line over ready to eat sauces. Employee moved beef to bottom shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior of ice machine. Operator cleaned and sanitized area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line and the bar respectively: Butter (60F - Cold Holding); Cheese olives (65F - Cold Holding). Operator stated they had been out for approximately 2hrs. Instructed operator on time as a public health control and sent the forms. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the inside bar hand wash sink used to dump ice.

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

Basic - Accumulation of debris inside warewashing machine. Observed lime build up on the inside of the dish machine.

Basic - Food stored on floor. Observed cases of food and cannoli oil stored on the floor of the walk in cooler and dry storage area. Operator placed items on a shelf. Corrected On-Site

Basic - Food stored outside. Observed a cooler with fish stored outside.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at the outside bar hand wash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler on cooks line in main kitchen area raw shell mix over cheese and whipped cream. Educated Person in charge on safe refrigerator storage. Person in charge removed shell egg mix. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler outside lobster stock date marked 11/28/23. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded the stock.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Walk in cooler outside lobster stock date marked 11/28/23. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded the stock.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey butter (66F - Cold Holding). Per operator the butter was out on the counter from opening, less the 1 hour. Operator placed the butter the reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in the back of the kitchen

Intermediate - No soap provided at handwash sink. Observed in the hand washing sink in the kitchen. Operator placed the soap. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the cook line.

Basic - Food stored on floor. Observed box with edamame stored on floor in walk in cooler. Operator placed the edamame on shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in wait station beer reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red sauce at 111°F at Warmer Holding Unit. Operator reheated to minimum of 165°F on stove. Corrected On-Site

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

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

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

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

Intermediate - Nonservice animals in the food establishment or on premises. Observed at outside patio on the establishment.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf.

Basic - Old labels stuck to food containers after cleaning. Observed at dish shelf.