DOCS DINNER

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 2 raid spray bottles on shelves at kitchen area, employee removed during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi filet still on ROP package inside walk in cooler, employee discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (44F - Cold Holding) at front counter, as per employee less than 2 hours, employee add more ice to container for rapid cooling. Also observed fries (52F - Cold Holding) by flat grill at kitchen area, as per employee less than 45 minutes. Employee moved to reach in cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed green beans (115F - Hot Holding) on steam table at kitchen area, as per employee less than 2 hours. Employee proceeded to reheat. green beans (173F - Reheating) Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, employee moved to dishwashing area. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and wiping cloths inside hand wash sink at kitchen area. Employee removed during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked ground beef not date marked inside reach in cooler at kitchen area, employee dated during inspection. Employee dated during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef, meat loaf and lobster bisque prepared onsite and held more than 24 hours not properly date in standing unit at kitchen area.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed paint spray bottle next to microwave at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean silverware not inverted by dishwashing area. Employee stored properly and washed again. 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 mahi filet still on ROP package inside walk in cooler, employee discarded during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on preparation table at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored next to establishment food inside standing unit at kitchen area, employee segregated during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation wearing a watch, employee removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils for preparing pancakes stored on dirty shelves, operator removed to dishwashing area. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing freezer at kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler at cook line.

Basic - Stored food not covered. Observed lobster bisque container not covered in standing unit at kitchen area, employee covered during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, employee moved to sanitizer bucket during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed croutons container not identified with common name at cook line, operator labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi fillets stored above crab salad container in standing unit at kitchen area, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw mahi fillets (48F - Cold Holding) and sliced cheese (48F - Cold Holding) in standing unit at kitchen area, as per operator less than 1 hour, operator moved products to walk in cooler during inspection. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); at kitchen area, operator add more water to diluted solution. Sanitizer Bucket (Chlorine 109ppm) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved to dishwashing area during inspection. Corrective Action Taken

Basic - Food stored on floor. Observed bacon container stored on floor at walk in cooler, operator stored properly during inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at front counter.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe hollandaise sauce (127F - Hot Holding) corn (127F - Hot Holding) next to flat grill at cook line, as per employee less than 2 hours. Employee increased temperature. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe Sanitizer Bucket (Chlorine +300ppm); next to hand wash sink at kitchen area, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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. Observe thawing bolognese sauce container not properly labeled, coached operator on proper labeling. Operator placed correct label on container. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pasta and cooked meat loaf not date marked on reach in cooler at kitchen area, as per employee over 24 hours. 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. Observe mahi fillets still on ROP packages on reach in cooler at kitchen area.

Basic - Reach-in cooler interior have accumulation of soil residues. Observe on reach in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hash browns (56F - Cold Holding) by flat grill, as per employee less than 1 hour. Employee moved food to reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (112F - Hot Holding); on steam table, as per employee approximately 35 minutes, employee proceeded to reheat sausages. cooked sausage (167F - Reheating) Corrected On-Site Repeat Violation

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 raw fish fillets(39F - Cold Holding) still on packs at walk in cooler. Employee cut packs during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on reach in cooler next to ice machine at front counter. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt and sugar containers at dry storage area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hash browns bag(frozen) under flat grill, as per employee less than 30 minutes. Employee moved food to reach in cooler. 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 cooked sausage (114F - Hot Holding); on steam table at cook line, as per employee less than 3 hours. Employee reheated food during inspection, cooked sausage (168F - Reheating) Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line. Employee add water to diluted. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked hash browns casserole and minestrone soup not date inside reach in cooler at kitchen area, as per employee over 24 hours. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed on powder sugar container at front counter. Corrected On-Site

Basic - Stored food not covered. Observed minestrone so not covered inside reach in cooler at cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed pecans,raisins,brown sugar,powder sugar and coconut flake's containers not identified with common names.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and no change gloves. Instructed employee during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (48F - Cold Holding) in ice bath next to fryer in kitchen area, as per cook less than 1 hour. Employee change container only with half of the pooled eggs and replaced ice . pooled eggs (43F - Cold Holding). Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some training missing date of birth.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks at preparation table in kitchen area. Manager moved drinks to 3 door reach in cooler and stored on employee food container. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch while cooking.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of black microwave in kitchen area. Employee cleaned during inspection. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed in chlorine bucket at kitchen area. Employee replaced.

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean utensils not inverted next to dishwasher machine. Employee stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sliced almonds container not identified with common name in kitchen area. Employee labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TRUE REFRIGERATOR: (); potatoes (49F - Cold Holding); Pork (51F - Cold Holding); sausage (51F - Cold Holding); ham (48F - Cold Holding) relocated items to walk-in cooler Corrective Action Taken

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

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 was emailed to the owner Corrective Action Taken

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. STANDUP STAINLESS STEEL TRUE REFRIGERATOR: (); potatoes (49F - Cold Holding); Pork (51F - Cold Holding); sausage (51F - Cold Holding); ham (48F - Cold Holding) this unit thermostat was turned down to the colder set setting and TCS food was relocated . Technician will be called to service if the unit does not reach 41 or below

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. the cook is cutting packages. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table cooked pasta (70F - Cold Holding) Per operator less than one hours. The pasta was moved to a reach in cooler Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the chlorine sanitizing solution at 100 ppm. Operator diluted the sanitizing solution to 50 ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the staff cleaning the hands at the triple sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at the front counter the handle of the sugar container touching the food.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Observed the sugar containers without name label

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab cooked bacon and place on plate. Bacon was discarded and employee was coached.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table shredded cheese (52°F - Cold Holding); cut tomatoes (53°F - Cold Holding)as per employee door was open for rush less than 2 hours. Cheese and tomatoes were moved to freezer for rapid cooling. Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. employee on grill not able to answer question minimum cooking temperature for chicken . Employee was coached.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling tile missing in storage room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table.

Basic - Equipment in poor repair. Observed torn gasket on cook line prep cooler.

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in salt on rack back room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on cook line cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler on three door cooler.