TIDE TABLES

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over French fries in 2 door reach-in cooler on cook line. Operator moved fish. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in white reach-in refrigerator in server area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef in walk-in cooler at 47F. Operator stated it had been portioned approximately 2 hour earlier. Operator placed ice on beef to rapidly bring down temperature. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle in woman's room without a cover.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees bottled water on the cutting board next to single serve container on single door reach-in cooler. Employee discarded bottled water. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket on 3 door reach-in cooler on cook line next to wall separated from unit and in poor repair.

Basic - Building components, attachments or fixtures in poor repair. AC handler above the expo line soiled.

Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler next to the cook line. Employee removed the drink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi (50F - Cold Holding); Chicken (50F - Cold Holding) operator stated items have been in cooler across from flat top for approximately 2 hours and they had been in and out of cooler through lunch. Operator placed bags of ice on items. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed excess grease build up on hood filters on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the left side make table on the cook line: Cut tomatoes (53F - Cold Holding); Coleslaw (53F - Cold Holding). Operator stated they had been there for approximately 2hrs. Operator placed ice on food items. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on the ceiling vents in the kitchen.

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

Basic - Open dumpster lid. Observed the back dumpster lid open.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler outside of building Raw ground Beef over Raw Fish and Raw chicken over Raw Fish. Educated Person in charge. Person in charge removed Raw chicken and Raw ground Beef. Corrected On-Site

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. Educated Person in charge and emailed a copy to Person in charge. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and food storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line. Educated Person in charge . Person in charge had him put on beard guard and wash hands.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in three compartment sink concentration of chlorine too low. Operator add more chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed chicken stored over French fries in reach in cooler next to fryer. Operator placed chicken on the bottom shelf. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed in three compartment sink. Operator hang the hose. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper (51F - Cold Holding) in hooded reach in cooler on cook line. Per operator the grouper was cut before opening, and lid is open. Operator placed the ice on grouper. Observed milk (51F - Cold Holding), per operator milk is in reach in cooler in wait station from opening. Operator placed milk in the walk in cooler. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator.

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. Emailed form to operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed ice machine outside of the establishment.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust observed above food prep area.

Basic - Duct tape used to repair nonfood-contact surface. Observed hood handle of the reach in cooler at cook line.

Basic - Floor not cleaned when the least amount of food is exposed. Observed corners of the kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at outside bar area. Operator add chlorine to the solution. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled row food and change gloves without hand washing. Instructed employee and manager on proper hand washing protocol..

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Stored in the outside of the establishment.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler with soiled gasket and seal at outdoor bar. Observed soiled reach-in cooler gasket at inside bar, as you first walk into bar area.

Basic - Water draining onto floor surface. Observed employee empty three-compartment sink, and water overflowed the capacity of the drain. Operator stated leaking and to call for plumbing.