AJS BIMINI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine X 3 attempts Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steam station under counter reach in cooler - Fish 57, crab 54, Beef patties 57, packaged mussels 67F ( approximately 3 hrs. ) Per KM loaded at 10:00 TCS food moved to secondary cooler during the inspection. Corrective Action Taken Warning

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. Steam station under counter reach in.

High Priority - Rodent activity present as evidenced by rodent droppings found. Two rodent droppings observed on top of the dishwasher. Droppings removed and area cleaned and sanitized during the inspection. Warning

Basic - Ice buildup in reach-in downstairs walk-in freezer. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights over cook line / grill station not shielded.

Basic - Objectionable odors in kitchen (adjacent to oyster cooler / electric box ) possibly coming from floor.

Basic - Water leaking from cook line hand wash faucet.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. #1 Expo cooler - cooked pork 51, cooked shredded chicken 47, au jus 51F Overnight greater than 4 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - slaw 48F less than 4 hrs . #1 Expo cooler - cooked pork 51, cooked shredded chicken 47, au jus 51F - see stop sale She Crab Soup 46/51F less than 4 hrs - moved to secondary cold hold unit. Fry station- scallops 46, cook only oysters 55F less than 1 hr. Iced during the inspection. Low boy cooler - Raw Chicken 46/47F less than 4 hrs. Iced during the inspection. Corrective Action Taken Repeat Violation Warning

Intermediate - Container of raw pre-shucked oysters does not have a proper label. Manager able o produce corresponding Oyster Tags .

Intermediate - Handwash sink not accessible for employee use at all times. Ware wash hand wash sink blocked by Ice bin Moved during the inspection Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Tags marked when oysters pre shucked and cold held until service.

Basic - Bowl or other container with no handle used to dispense food. Line make bar -single service portion cup and plastic beer bucket used as salad scoops . Removed during the inspection. Corrected On-Site

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. #1 Expo under counter cooler Repeat Violation

Basic - Floor area(s) covered with standing water. Ware wash and expo area.

Basic - Floor soiled/has accumulation of debris and grease. Fry station

Basic - Ice buildup in reach-in cooler #1 Expo cooler Ice build up on condenser

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Expo slaw scoop handle.

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish taco fish cooked 131F. Instructed kitchen staff to place back on grill and cook fish to a minimum of 145F. Unable to obtain second temperature. Corrective Action Taken

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed sanitizer bucket containing non-food grade H2 Orange2 sanitizer. Buckets emptied and replaced with chlorine sanitizer during inspection. Chlorine 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station raw chicken 60F/53F, fish 52F per operator less than 4 hours. Items iced for rapid cooling during inspection. Recheck chicken 50F, fish 43F Low boys at cook line raw chicken 51F, fish 52F, beef 53F, sliced cheese 54F (retemp chicken 49F, fish 46F, beef 49F) Corrective Action Taken Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster specific consumer advisory observed. Oyster consumer advisory provided to operator and posted during inspection. Corrected On-Site

Basic - AC drip tray drain hose configured to drain directly onto kitchen floor. Hose placed into floor drain pipe during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling paint peeling over expo area of kitchen.

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. Make line salad station and grill station low boy drawers

Basic - Employee with no hair restraint while engaging in food preparation, cook line employees.

Basic - In-use knife/knives stored in cracks between pieces of equipment at make line. Removed and cleaned during inspection. Corrected On-Site

Basic - Light shield damaged/in disrepair over fry station.

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

Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Double bucketed during inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine ( upstairs Bimini ) ( dishes to be washed downstairs DM 100 ppm) Repairs called in during the inspection. Warning

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

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. Prep cook cutting lettuce with bare hands Operator advised to re wash lettuce Prep cook put on gloves Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line upright reach in freezer Clam strips and shrimp wraps above fries.

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. Expo make bar - cut tomatoes 45/47°, lettuce mix 49°, tuna dip 47/47/47°F - held overnight. Table cooler - red beans 52/51°/ TCS oyster topping 57°, Mac and cheese 58/59°F ( All overnight) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo make bar - cut tomatoes 45/47°, lettuce mix 49°, tuna dip 47/47/47°F - held overnight. Table cooler - red beans 52/51°/ TCS oyster topping 57°, Mac and cheese 58/59°F ( All overnight) see stop sale Raw chicken 44°F cook line less than 4 hrs. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Expo and counter reach in coolers

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine dish machine

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

Intermediate - Handwash sink not accessible for employee use at all times. Ware wash hand wash sink Bucket in sink / sink blocked by Ice Barrel

Intermediate - No Soap and paper towels or mechanical hand drying device provided at cook line hand wash sink. Grill station

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at grill station hand wash sink. Warning

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas- kitchen

Basic - Floor area(s) covered with standing water. Kitchen at steamer / grill station.

Basic - Floor soiled/has accumulation of debris. Multiple areas of kitchen

Basic - Food stored on floor. Boxed frozen fries at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple areas of kitchen Cook line and under equipment. Heavy grease and debris build up observed.

Basic - Single-service articles not stored inverted or protected from contamination. Paper boats above grill station