HARD ROCK CAFE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 14 salmon filet and 9 swai filet completely thawed in ROP. Operator voluntarily tossed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.

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 14 salmon filet and 9 swai filet completely thawed in ROP. Operator voluntarily tossed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in ice cream freezer.

Basic - Old labels stuck to food containers after cleaning. Observed in warewash area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. (Kitchen can opener)

Basic - Accumulation of debris inside warewashing machine. Top surface.

Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled throughout, Encrusted food debris throughout floor tiles Liner. Underneath kitchen fryers etc.

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 kitchen employees Cutting oranges with bare hands, No gloves in used. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of kitchen shelves from dust.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade beer cheese expired on 08/12 inside reach in cooler at cook line. Chef discarded during inspection. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Employee hand sink next to 3 comp sink.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine only reaching 149F during inspection, person in charge set up triple sink to utilize until it is serviced. Corrective Action Taken

High Priority - Raw animal food stored over canned/bottled drinks. In outdoor bar, raw shell eggs stored over drink mixes. Moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at hot holding line at 123F. Person in charge discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb on left side of building missing vacuum breaker. Also, vacuum breaker in incorrect location at mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed server washing lemons in hand wash sink, employee removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide measuring device for high temperature dish machine.

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 provided to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Advised manager she corrected it.Corrected On-Site 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. Form was provided to operator Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven, advised manager she corrected it Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm) located at the bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawer cooler: raw steak (50F - Cold Holding) as per operator less than 1 hour, operator placed food in other fridge.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (101F - Hot Holding) as per operator less than 1 hour operator discarded food. 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 scoop handle stored on top of seasonings in the kitchen area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located across fryers, operator placed a thermometer in the holding unit. Corrected On-Site

Basic - Utensils in poor condition. Observed lid container broken in the dry storage area, operator removed broken lid and put a new one. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a container with seasonings and no label, operator labeled containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and butter 48 f cut Strawberries 46 f cook place items off temperature inside cooler and bags of ice. Corrective Action Taken

Basic - Can opener blade not kept sharp - observed metal shavings.