WINDJAMMERS ON THE PIER

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: Dish machine sanitizer testing at 0ppm. Dish person set up third sink in three compartment sink for sanitizing. Quatrenary amonium tested to 200ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 1. License fee renewed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink. Operator added paper towels during inspection. Corrected On-Site

Basic - Food stored on floor. Pickle buckets on floor of walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - fry cook had his phone on the board of the make-line. General Manager had him remove it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - left soda gun at bar dirty. Manager had bartender clean. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - establishment allows for hamburgers to be cooked to customer's desired temperature. No Consumer Advisory on menu or posted in a conspicuous location. Inspector gave Floor Manager copy and she posted during inspection. Corrected On-Site

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

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. Dish machine sanitizer tested 2 times at 0 ppm. Operator set up 3 compartment sink to ensure dish ware sanitized (quaternary 300 ppm). Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw bacon stored above salad dressing on right side of walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in cooler in front of service window- cut tomatoes 48f, cheese 49f. Operator stated door open often and food items of concern placed in colder holding unit. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upon inspection observed no paper towels at hand washing sink in wait station close to hostess station. Operator provided paper towels during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Door of small reach in cooler outside of cook service window falling off when door opened.

Basic - Ice buildup in walk-in cooler. On condenser in walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler outside of cook service window.

Basic - No handwashing sign provided at a hand sink used by food employees. Outside of cook service window left side. Operator provided sign and posted during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Grease build up and drips present on over head hood. Food debris build up in door gasket of small reach in cooler under grill top in kitchen. Fan covers in walk in cooler with debris present.

Basic - Open dumpster lid.

Basic - Stored food not covered. Hamburger patties stored on second shelf right side of walk in freezer without cover. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Upon inspection observed pan of calamari in cold water without running cold water observed. Operator turned on cold running water to ensure proper method used. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine area in kitchen.