BURGEE BAR

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef steak (51F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler across cook line, as per operator over 4 hours. Operator segregated food to discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef steak (51F - Cold Holding); cooked chicken (49F - Cold Holding) in reach in cooler across cook line, as per operator over 4 hours. Operator segregated food to discarded. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on unit across cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked chicken breast (51F - Cold Holding) on reach in cooler across fryer, as per operator over 24 hours. Operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked chicken breast (51F - Cold Holding) on reach in cooler across fryer, as per operator over 24 hours. Operator discarded during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on regular ice machine at kitchen area. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observe under reach in cooler across fryers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken breast (47F - Cold Holding); cooked chicken wings (49F - Cold Holding) in reaching cooler by fryers, as per operator less than 4 hours, operator moved food to walk in cooler to rapid cooling. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on both ice machines. Operator starts to clean it during inspection. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reaching cooler next to ice machine. Operator removed 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 steak inside walk in cooler. Manager rearranged properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket next to food on preparation table, employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 98° F , next to warmer. Employee removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked sweet potatoes container dated on 08/10/2023 in reach in cooler at pizza station, Manager discarded 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 shredded beef not date marked, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed chicken packages in walk in cooler with no name , date and other required information.. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers in ack next to 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the white cutting board with food stains

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed in the walk in cooler vacuum package chicken and ribs with no name , date and other required information. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator printed the new license Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler by the grill. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed a pipe of the triple sink leaking.

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning - From follow-up inspection 2022-02-02: Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler by grill : ; mozzarella cheese (53F - Cold Holding); blue cheese (54F - Cold Holding); boiled eggs (54F - Cold Holding); cut chicken (54F - Cold Holding). Per steward manager the bar closes at 12 midnight. Ambient temperature 52F Warning - From follow-up inspection 2022-02-02: Observed reach in cooler not being used to hold food. Ambient temperature of unit 32F. No stop sale required

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler by grill : ; mozzarella cheese (53F - Cold Holding); blue cheese (54F - Cold Holding); boiled eggs (54F - Cold Holding); cut chicken (54F - Cold Holding). Per steward manager the bar closes at 12 midnight. Ambient temperature 52F Warning - From follow-up inspection 2022-02-02: Observed reach in cooler not being used to hold food. Ambient temperature of unit 32F

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed the lobster meat with no name label Warning - From follow-up inspection 2022-02-02: Observed the lobster meat with no name label Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in walk in cooler 3 pieces of tuna and 6 pieces of mahi in reduced oxygen packaging thawed out. Observed in reach in draw on cook line 18 pieces oh mahi and 25 pieces of yellow tail.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler 3 pieces of tuna and 6 pieces of mahi in reduced oxygen packaging thawed out. Observed in reach in draw on cook line 18 pieces oh mahi and 25 pieces of yellow tail.

Basic - Ceiling tile missing outside walk in cooler.

Basic - Equipment in poor repair. Observed torn gasket in reach in cooler across from walk in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine.Scoop was removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave was cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign missing in employee bathroom. Sign was provided. Corrected On-Site