TIDE HOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp then changed gloves and handled clean utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Make Table; Brussels sprouts stored under raw fish Operator fixed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top Cooler; raw fish (49F - Cold Holding) Per operator not prepared or portioned today Per operator held in overfilled container in cooler for less than an hour Operator moved to quick chill Corrected On-Site Repeat Violation Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-01-04: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 66 degrees, cheese/stored within 1 hour/ice bin /corrective action taken/operator iced down cheese properly Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter/cook line

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line/corrective action taken/operator stored sanitizer bucket properly. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cookline

Basic - Stored food not covered. Sugar containers/storage area/kitchen/corrective action taken/operator covered foods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar containers/storage area/kitchen/corrective action taken/operator labeled foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On insufficient ice, coleslaw 56f, less than 4 hours, not prepped or portioned today, more ice added, verified 43f Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. Sauces 106/125f in hot holding cabinet, per cook, already reheated 1 hour prior. Removed to stove top and reheated 165f, verified Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer and glass cleaner bottles. Were labeled. Corrected On-Site

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 with no beard guard/restraint while engaging in food preparation.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. In employee restroom. Batteries replaced and running water was available. 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. 0ppm Chlorine dish machine. Quaternary three compartment sink available.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 50f, insufficient ice, more ice was added. Less than 4 hours. Cold hold foods not prepped or portioned today. sausage 45f in top pizza Reach-in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on at bar and on kitchen shelf. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Under 200ppm Quaternary sanitizer bucket. Empty bucket at fill station, was changed. 400ppm verified. Corrected On-Site