DEERING BAY 19TH HOLE

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. Observed chlorine was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cut onions inside the reach in cooler. Employee placed raw shell eggs at the bottom. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 packages of tuna no longer frozen and not removed from reduced oxygen package.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two soiled soda gun nozzles with mold like substance at the bar. Employee leaned them. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poke bowl does not identify that contain raw tuna.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork date marked on 3/4. As per employee food was frozen and it was removed from walk in freezer yesterday morning. Employee was coached how to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 packages of tuna no longer frozen and not removed from reduced oxygen package.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line. Also observed a fan stored above dishwasher machine soiled with dust and grease.Repeat Violation Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on preparation table . Employee removed it. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificates expired on 02/2026.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC across from cook line. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed across HWS. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside cook line drawers reach in cooler soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed across from hand sink at kitchen.

Insurance inspector boiler report not posted in boiler room. For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the refrigerated drawers beneath the prep table at cook line observed cheese (50 F - Cold Holding); cut lettuce (49 F - Cold Holding), as per chef for less than 4 hours, employee started transferring the food to another working cooler to rapidly cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade solid, manager removed it and took it to the dish washing area to be cleaned. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with grease buildup, oven located at the cook line.

Basic - Reach-in interior/shelves have accumulation of soil residues, at kitchen entrance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on preparation table by the walk in coolers. Manager removed it on site. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In the bar area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens located in the cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed three packages of yellow fin tuna at 50 °F. Still in the package.

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. Poster provided via email. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed the ice buckets not inverted. The chef inverted the items. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed three packages of yellow fin tuna at 50 °F. Still in the package.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice at cook line observed butter (71F - Cold Holding), as per manager for less than 4 hour. Manager added more ice to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (87F - Hot Holding), as per chef for less than 4 hours. Employee reheating onions. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with old food residue.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tartare in the menu not identified. Manager marked all menus onsite with an asterisk. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used to scoop flour and raw rice, stored under prep table in the dry storage area.

Basic - Food not stored at least 6 inches off of the floor. Cases of water stored in the walk in cooler floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink located next to the preparation table by the walk in cooler with soil accumulation.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above cooked zucchini inside walk in cooler. - From follow-up inspection 2022-01-12: Observed raw marinated chicken over cooked broccoli. Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with old food debris. Food prep sink, tongs, cutting boards, reaching freezer door frame, can opener. - From follow-up inspection 2022-01-12: Cutting board grooved and soiled. Time Extended