CABANA BAR & GRILL

High Priority - Live, small flying insects found Observed three flying insects located near alcohol bottles (bar area) Notify supervisor on duty next unannounced inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked watermelon temperature 44°f stored inside reach in cooler overnight labeled 4/23 checked on 4/28. (Bar )

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of watermelon 44°f stored inside reach in cooler over night labeled 4/23 over night checked on 4/28. Issued stop sale notice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large cutting board has yellow stains left on the surface located on the main cook line. Can opener blade has old food debris left on (the surface( Corrected On-Site** Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed bad odor in the bar from the drains recommend to notify engineering to clean the floor drains.

Basic - Waste line missing at soda gun holster. Observed waste line missing on the soda gun holder. (Bar area)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Rice,cut leafy green,deli turkey,pico de gallo,cooked shrimp. Corrected On-Site** Corrected On-Site

Basic - Fans soiled with accumulated dust by reach in cooler area. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Water is not labeled. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed butter not date marked stored inside reach in cooler.(cook line) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow discoloration on the surface used in the back prep kitchen.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked on the storage shelve in the back preparation kitchen, Manager discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed bar mats very sticky behind the outside bar, stewarding notify. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed blue wiping cloth underneath cutting board in the back prep kitchen.

Basic - Single-service articles stored on a soiled surface. Observed plastic lids stored in soiled containers stored in the server side station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the edge of the caulking three compartment sink.

Basic - Waste line missing at soda gun holster. Observed two waste line missing from the soda gun holster behind the outside bar.

High Priority - Displayed food not properly protected from contamination. Observed lime juice and kosher salt stored on the top bar unprotected customers seated at bar at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled on the cook line also cutting board in the back prep kitchen has yellow stains left on surface. Observed bulk food container has old flour dried on the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed brown stains in the hand wash sink located in the server area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand wash sink located in the server area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled around the edge of caulking has mold like growth near dish machine and three compartment sink. Chef will notify engineering Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of handwashing sink.( back prep kitchen) Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler Per chef Richard received new shelves have to replace. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the back dry storage area, recommend to notify current pest control service. Spoke to Supervisor on duty next unannounced inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four white cutting boards on the cook line has red stains and deep cut marks on the surface. Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic containers cracked has black bean salsa inside container stored in walk in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed bucket stored in ice bin located in the ice bin bar outside.

Basic - Uncovered food stored near sink exposed to splash. Observed water pitcher exposed in the server area at the bar outside.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink behind the bar stewarding repaired at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of white ingredients stored on the service line has no label. Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cut melons,48 less than four hours.Operator discarded. Corrective Action Taken

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Interior of tea brew baskets Soda gun head at bar soiled Frozen drink nozzle soiled in bar Interior of beer cooler soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling shows damage or is in disrepair in kitchen over door

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

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

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside ice machine door.Caulking by three comp sink is soiled. Splash area of soda fountain at the bar

Basic - Stored food not covered. Salt rim ingredients not cover located at outside bar.

Basic - Unwashed fruits stored with ready-to-eat food. Unwashed produce stored over yogurt in walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container with white dry ingredients not labeled in the bar Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects near the hand wash sink located in the back kitchen. Stewarding Manager notify current pest control service. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by high stairs in the server area.( front expo line) Chef removed at time of inspection Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while Food handling on the Cook line. 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 cup used inside seasoning back prep kitchen. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris on the bottom of the reach in cooler located behind the bar.

Basic - Waste line missing at soda gun holster. Observed two waste lines missing on the soda gun holder.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand wash sink located in the back prep kitchen. Chef notify engineering Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards soiled has yellow and red stains left on the surface.main cook line recommend to resurface or replaced. - From follow-up inspection 2022-11-17: Checked cutting boards has not been replaced or resurface. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature tomato jam 51°f, hamburgers patties 46°f stored inside reach in cooler drawers, less than 4 hours recommend to quick chill product. Corrective Action Taken Repeat Violation

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. Ask employee questions on the cook line has no ideal temperature to cook chicken, Big 6 Foodborne illness.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed server wearing finger nail polish, and fake nails while on the expo line serving food to customers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers used for flour and semolina soiled stored underneath the the drain board counter, in the dishmachine area. Stewarding cleaning at time of inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill up container from hand wash sink on the cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the interior panel of the ice machine. Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tile (cover) missing in the back kitchen

Basic - Ice scoop handle in contact with ice. Observed ice scoop laying on the ice inside both ice bins (bar area)

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 cup stored inside toasted sesame seeds, must use scoop, Manager removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler located in the bar area. Stewarding provided thermometer Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old label on container stored inside walk in cooler.