HARBORSIDE WH LLC

Basic - In-use tongs stored on equipment door handle between uses. Cook line, operator removed from door handle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cookline

Basic - Knives stored in cracks between pieces of equipment. Location cook line- operator removed knives. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand washing sink. Operator removed knife Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser back panel at the server station

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At the bar area cooler by the lake entrance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper on cook line, operator removed from packaging. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Across from Bar soda dispenser at server station. Operator cleaned and sanitized area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At first bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip at 49F in walk in cooler. Operator placed on ice to reduce temperature. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line. Employee put on hair restraints. Corrected On-Site