THE WHARF AT SUNSET WALK/LIZZIES MEMPHIS STYLE BBQ

High Priority - Dented/rusted cans present. See stop sale. 2 6lbs can of peaches 1 46oz can of pineapple juice 1 7lbs can of chili sauce Dented at top seems of cans.

High Priority - Employee washed hands with no soap. Observed employee remove gloves after gloves are soiled. Rinse hands and not dry before putting gloves on to handle raw meat.

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. Tested dish machine multiple times. Test strip did not change. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station ; Mai tuna (49F - Cold Holding); sliced cherry tomatoes (44F - Cold Holding); roasted corn (46F - Cold Holding); shredded Parmesan cheese (49F - Cold Holding) all items in cooler since 8am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station ; Mai tuna (49F - Cold Holding); sliced cherry tomatoes (44F - Cold Holding); roasted corn (46F - Cold Holding); shredded Parmesan cheese (49F - Cold Holding) all items in cooler since 8am. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer in prep area. Bottom of reach in cooler on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. At prep area. Operator moved trash can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in pasta on cooks line. Operator removed bowl. Corrected On-Site

Basic - Employee eating while preparing food. Observed employee on cook line eating sliders.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing raw meat

Basic - Food storage container/container lid cracked or broken. 5 cracked lids on cook line and dry storage 2 large cambros cracked. Operator discarded items. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. On pans in prep area

Basic - Old labels stuck to food containers after cleaning. On multiple containers throughout kitchen in dry storage areas

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on pans on top of box of potatoes in prep area

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar on wharf side Tried both temperature strip and chlorine, neither worked Warning

High Priority - Food with mold-like growth. See stop sale. In container of heavy cream in reach in cooler at front counter on Lizzie side Operator discarded

High Priority - Live, small flying insects found 3 live in dry storage Did not land on any food

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken quarters hot holding for 1 hour per operator (119F - Hot Holding) Operator put in oven to reheat Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can in prep area Operator moved garbage can Corrected On-Site

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

Basic - Floor area(s) covered with standing water. In front of reach in cooler at front counter Lizzie side

Basic - Food storage container/container lid cracked or broken. Several throughout

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at end of main cookline Repeat Violation

Basic - Light not functioning. One in hood over cookline Lizzie side

Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink wharf side Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets several throughout Walk in cooler fan covers

Basic - Old labels stuck to food containers after cleaning. Several on clean dish racks throughout Repeat Violation

Basic - Stored food not covered. Ice cream in chest freezer next to hot box in kitchen Operator covered Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with produce stickers still on in make table across from hot box in kitchen Operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under counter in ware washing area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On bar wharf side Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over prepped vegetables and sauces in walk in cooler Operator moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pantry; raw tuna (45F - Cold Holding); saku tuna (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); sliced cheese (47F - Cold Holding); sliced turkey (45F- Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster bar; shredded cheese (52F - Cold Holding) Operator immediately discarded Pantry; raw tuna (45F - Cold Holding); saku tuna (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); sliced cheese (47F - Cold Holding); sliced turkey (45F- Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding) in steam table. Operator discarded Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Very hit and miss with date marking Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen

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. Emailed copy to operator Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice bin metal Camaro Operator removed Corrected On-Site

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Make table oyster bar 2 door cooler by ice machine Make table pantry Make table Lizzie

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice in ice machine Operator removed Corrected On-Site

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood

Basic - No handwashing sign provided at a hand sink used by food employees. At bar Emailed copy to operator and he posted Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor in bar Operator put on a tray Corrected On-Site

Basic - Stored food not covered. Bucket of jambalaya sauce and cooked chicken in walk in cooler Operator covered Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Handwashing sink in server area no trash can

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. - high temp machine 146f. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wharf dessert station - créme brulee held overnight (52F - Cold Holding); - whip cream held overnight (52F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (67 - Hot Holding). Chef put back in reheat unit. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. - 4 most recent tags no date Warning

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. - emailed to operator Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - sesame seared tuna - fresh ahi tuna steak Warning

Basic - Cutting board has cut marks and is no longer cleanable. - all cutting board at all cook stations grooved and stained Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - main bar dish machine (Chlorine 0ppm) Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - No Heimlich maneuver/choking sign posted. - emailed to operator Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Stored food not covered. - ice bin in main bar not covered, located next to opened windows Warning

Basic - Unprotected ice machine in a customer/nonsecure area. - scoop style ice bin/soda dispenser in customer area not blocked off from customer access. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over cooked pasta Corrected On-Site Warning

Flammables stored near a source of ignition. For reporting purposes only. - various items stored up against gas hot water heater. Manager removed. Corrected On-Site