REEF HUT

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food inside reach in cooler next to oven, employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored above deli paper on shelves at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor drain under rack across 3 compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken breast stored above cooked raw salmon on drawers at cook line, 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 steak (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 1 hour. Operator moved to reach in freezer to cool down temperature. 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 cheese pizza (125F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated during inspection. Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked chicken tenders at cook line, operator removed during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausages (114F - Hot Holding); croquettes (113F - Hot Holding) as per employee less than 3 hours, employee discarded during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above shredded cheese on reach in cooler at cook line. Employee stored food properly 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 chicken breast not date marked on drawers at cook line, as per Chef over 24 hours , chef dated food during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at pizza station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak, also raw ground beef stored above raw shrimp inside walk in cooler. Employee stored properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in flour and cook pasta containers, employee removed during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at pizza station. Employee removed. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at salad station.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with common name, Manager labeled during inspection. 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 chicken stored above raw fish at the cook line, employee rearranged properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese (48F); shredded cheese (48F); cut tomato. (48F - Cold Holding) at salad station cooler, as per employee less than 4 hours. Employee add ice during inspection. Observed technician looking cooler. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed in salad cooler.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tong stored under grill.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler fresh mozzarella (51F - Cold Holding) ; cole slaw (50F - Cold Holding). Per operator less than two hours. Operator moved the TCS food to another reach in cooler.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food packaged on site lacks the address . Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in the reach in cooler, cheese container a small plastic cup without handle used as scoop. The plastic cup was removed. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed the staff bathrooms without the hand wash sign. Hand wash sign was installed at the men's bathroom. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed the squeeze bottles with the sandwiches sauce without name label Name lables were attached to the squeeze bottles Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in prep table sliced turkey (52 - Cold Holding) Turkey was used and out of temperature for less than 1 hour. Turkey was moved to walk in cooler for rapid cooling.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts at front counter not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed cup in flour. Cup was removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed small personal bottle of sanitizer on prep table. Sanitizer was removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed deserts at front counter for customers to pick out of display case without proper labeling Desserts were moved to kitchen cooler to be dated and labeled. Corrective Action Taken

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