MARKER 88

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter @89F

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

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled , and potato cutter is soiled

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In panko Corrected On-Site

Basic - Food stored on floor.in dry storage

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

Basic - Insect control device installed over clean equipment storage shelving and food prep area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Traulsen stand up

High Priority - Employee touched a animal without washing hands. Observed a server pet a dog and continue to take an order and use the computer without washing hands . I coached the employee about touching the dog. And if you do you must go immediately to a hand wash sink and wash your hands which she did . 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 beef of a raw fish in drawers on cook line

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener plate as soiled. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling cart Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at tiki bar

Intermediate - No soap provided at handwash sink at tiki bar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is not hot @135F The utensils and standing water were washed rents and sanitized in the new container will be started and heated to 135° Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At the tiki bar observed no hand wash sign at hand wash sink.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Approximately 100 ppm quaternary at triple sink 200 ppm quaternary Corrected On-Site

High Priority - Raw shrimp-stored over/not properly separated from ready-to-eat food, cooked chicken wings in lift lid unit Raw fish over cooked vegetables in the walking cooled Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 104 F on final rinse

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink , at the bar

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

Basic - At the bar , No handwashing sign provided at a hand sink used by food employees

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for utensils at 80F water was put on flat top to heat up Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 95F Put on flat top to reheat Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Storage of container

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked pork in the walk-in. Cooler not date marked Corrected On-Site

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

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 fish still frozen but thawing in the walk-in cooler in unopened package . Packages were opened during inspection and the fish is still frozen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85 F Corrective Action Taken

Basic - Waste line missing at soda gun holster.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe 5# of mahi in walk-in cooler ROP ON SITE. fish is not frozen and is in ROP unopened package.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over lobster Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter and can opener blade are soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Spray hose in hand wash sink

Intermediate - No soap provided at handwash sink.

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.ROP TUNA thawing in package unopened, still frozen , packages were opened while fish was still frozen Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water .

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-12-15: oyster tags not marked with last date served. Time Extended

High Priority - Triple sink Spray hose at dish sink lower than flood rim of sink.

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 emailed to GM

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand wash sinks

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. Form was emailed to GM.

Intermediate - No soap provided at handwash sink.

Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Potential for Uncovered food stored near sink exposed to splash. No dividers between handwash sink and pizza oven or reach in cooler and handwash sinks on cookline.

High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed employee sweeping water from kitchen floor through the door to the out side . - From follow-up inspection 2022-10-12: I talked to employees about sweeping mop water out the back door . Time Extended - From follow-up inspection 2022-10-28: Evidence of mop/cleaning wastewater dumped onto ground. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2022-10-12: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended - From follow-up inspection 2022-10-28: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibbs next to ice machine Admin Complaint

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Observed overflow of standing grease and standing water on the ground at back door of kitchen . Observed water flowing from ice machine condensate line on to the ground creating a sanitary nuisance in front of outdoor ice machines - From follow-up inspection 2022-10-12: Ice machine condensate line is not properly connected to any drain. It is draining on to the ground flooding the area in front of the ice machines . Gravel has been added to the area to help temporarily with the sanitary nuisance . Time Extended - From follow-up inspection 2022-10-28: at callback inspection observed the ice machine condensation line emptying on to the ground out side creating a sanitary nuisance on the pathway leading into the kitchen Admin Complaint

Basic - - From initial inspection : Basic - Dishroom Walls soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2022-10-12: Dishroom Walls soiled with accumulated grease, food debris, and/or dust. Time Extended - From follow-up inspection 2022-10-28: Dishroom Walls soiled with accumulated grease, food debris, and/or dust. - Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near wait station and prep room - From follow-up inspection 2022-10-12: Floor area(s) covered with standing water. Near wait station and prep room Time Extended - From follow-up inspection 2022-10-28: Observed Floor area(s) covered with standing water. Near wait station and prep room from under handwash sink leading out the back doorway Admin Complaint

Basic - - From initial inspection : Basic - Kitchens Floors not maintained smooth and durable. - From follow-up inspection 2022-10-12: Kitchens Floors not maintained smooth and durable. Time Extended - From follow-up inspection 2022-10-28: Kitchens Floors not maintained smooth and durable. - Time Extended

Basic - - From initial inspection : Basic - Plumbing system improperly installed or repaired. Water flowing onto the ground from ice machines. Standing water and grease observed at the back of restaurant. - From follow-up inspection 2022-10-12: The pump station needs a permanent pump and electrical installed at lift station area . At callback inspection it is a temporary pump and an extension cord. Not to code. Condensation lines from ice machine need to be connected to drains, not flowing directly onto the ground and creating a sanitary nuisance near back door of restaurant. Time Extended - From follow-up inspection 2022-10-28: At call back inspection observed standing water on the ground in front of ice machines ( outside )creating a sanitary nuisance at the pathway leading into the kitchen. The Pump at lift station is still temporary and connected by extension cords. Admin Complaint

Basic - - From initial inspection : Basic - Water draining onto floor surface. Prep room under hand wash sink - From follow-up inspection 2022-10-12: Water draining onto floor surface. Prep room under hand wash sink Time Extended - From follow-up inspection 2022-10-28: Water draining onto floor surface. Prep room under hand wash sink Admin Complaint

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle handwash sink in prep room - From follow-up inspection 2022-10-12: Handwash sink in prep room is not draining properly and water is turned off. Time Extended - From follow-up inspection 2022-10-28: Water leaking from pipe and/or faucet/handle handwash sink in prep room and drying onto floor and out the back door. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (50F - Cold Holding); Fish (50F - Cold Holding) tuna 51°F Relocated to another unit , for cool down WALK IN COOLER #1 Fish (54F - Cold Holding); shrinp (52F - Cold Holding); lobster (52*F - Cold Holding); sliced tomatoes (54F - Cold Holding) all TCS foods relocated to walk in 1. To rapid cool Corrective Action Taken

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed from employees bathroom

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on end of cook line , doors do not stay closed. Walk in cooler 1 is not cold holding @ 41F or below. Walk in service tech called .

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored outside, reach in freezer are outside , not enclosed, but under cover. Holding potato fries

Basic - Kitchen Floors not maintained smooth and durable.

Basic - No handwashing sign provided at a hand sink used by food employees prep room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover are dusty Walk in 2 shelving soiled.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48*°F - Cold Holding); shrimp (48*°F - Cold Holding)

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Red bucket stored in handwash sink in kitchen

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Above cook line Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.

Basic - Employee Bathroom facility not clean.

Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment in poor repair. Walk in cooler floor and door

Basic - Floor area(s) covered with standing water. At coffee station area

Basic - In-use ice scoop stored on soiled surface between uses. Both Blue ice scoop holder is soiled inside with water and mold like substance.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. Prep and kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed leaves and debris above / on ledge of ice machine door, Fan covers in walk in cooler are soiled Interior of DAIRY Walk-in cooler door soiled with mold like substance.

Basic - Old labels stuck to food containers after cleaning.

Basic - On cook line Floors not maintained smooth and durable. Walk in cooler floor is rusting.

Basic - Time/temperature control for safety food thawed in an improper manner.frozen shrimp sitting on table in container, thawing.