PIER 22 RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed seared tuna stored above cooked vegetables in reach in cooler. Employee removed tuna from above the vegetables. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at drink station in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 4x3 hole in dry storage ceiling.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting boards on cook line. Repeat Violation

Basic - Food stored on floor. Observed produce in basket stored on floor is beverage cooler. Manager removed from floor. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers not identifiable and not labeled. Employee labeled containers. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee go form dirty to clean dishes without changing his gloves or washing their hands. Operator had them do both and rerun the dishes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked beef in the walk in cooler. Operator moved the products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored over raw fish in the walk in cooler. Operator moved the products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line steam table: Cheese sauce (70F - Hot Holding); Soup (70F - Hot Holding). Operator stated they had been heated in the burners approximately 1hr ago. Operator placed them back in the burners to reheat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a container of sanitizer and hand sanitizer stored next to food in the bakery area. Operator removed it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee shucking oysters in a hand wash sink. Operator had them move their station. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ready to eat chicken not properly date marked. Operator marked it accordingly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple heavily grooved cutting boards. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in the liquor walk in cooler. Operator removed it. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease buildup on and around the receptacle.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the reach in freezer. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing sanitizer fluid not labeled. Manager placed labels on the bottles. Corrected On-Site

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

Basic - Food stored on floor. Container of pickles and mushrooms stored on the floor in the walk in cooler. Manager placed the items on a shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk in freezer on the shelves and the floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in the bar area. Employee removed and sanitized the utensils. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat sandwiches in reach in cooler. Chef moved salmon to bottom shelf. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed no tag on mussels in flip top cooler. Chef placed tag in pan. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on flip top cooler. Manager threw cutting board out and put new one out. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food prep employee on serving line with wrist watch on. Employee removed watch. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk in freezer. Technician on site to repair freezer. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops in pan of water at 78f. Manager removed pan of scoops. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on flip top reach in cooler in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles on food line. Chef labeled bottles. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Several grooved cutting boards throughout the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in plastic containers in dish room.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at sink adjacent to cook line. Operator put up sign. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles on food line not labeled. Chef labeled bottles. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 cans of ketchup dented at the seams. Manager placed the can aside for a refund. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment using a unsealed wooden rice bowl. Manager discarded the bowl. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven in the preparation area.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan covers in the beverage walk-in cooler soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting stored under large food prep table in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler located at the eastern bar reach in cooler under the television.

Basic - Employee beverage container on a food preparation table next to clean equipment/utensils located on cook line. Operator removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting located on storage rack next to triple sink. Operator moved items for cleaning. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrective Action Taken Repeat Violation

Basic - Food storage container cracked located on storage shelf next to triple sink. Operator discarded container. Corrected On-Site