KYLE G'S PRIME SEAFOOD

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw mussels in reach in cooler at cook line, operator removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep area: Opened Swiss cheese date marked 10/1 House made Crab cake mix 9/30 Food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep area: Opened Swiss cheese date marked 10/1 House made Crab cake mix 9/30 Food not consumed/sold within 7 days after opening/preparation. See stop sale.

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. Observed at reach in cooler at cook line- Mac and cheese sauce (46F-cold holding); cooked pasta (48F- cold holding); Per operator, items not prepped or portioned today and left out of temperature for more than 4 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line- Mac and cheese sauce (46F-cold holding); cooked pasta (48F- cold holding); Per operator, items not prepped or portioned today and left out of temperature for more than 4 hours, see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked yellow rice in metal container sitting on cooling rack in kitchen at 101F- cooling at 12:00 since 11:00- 91F at 12:45- at current rate of cooling, items will not reach from 35F to 70F within 2 hours. Operator placed container of yellow rice inside walk in cooler to quick chill. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair through kitchen

Basic - Floor area(s) covered with standing water.

Basic - Floors not maintained smooth and durable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked potatoes at flip top cooler on cook line. Raw fish over fully cooked shredded chicken not in commercial packaging at walk in freezer. Operator stored all products properly. Corrected On-Site

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. Whipped butter no time stamp. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Various cleaning spray bottles hanging on hand wash sink at outside bar. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ginger soy sauce dated 11/6 in stainless reach in cooler at cook line. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ginger soy sauce dated 11/6 in stainless reach in cooler at cook line. See stop sale.

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. Observed cooked potatoes at 52F-cold holding- per operator, items not prepared or portioned today. Items out of temperature for mom than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes at 52F-cold holding- per operator, items not prepared or portioned today. Items out of temperature for mom than 4 hours. See stop sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance Observed ceilings soiled at multiple areas of main kitchen.

Basic - Dead roaches on premises. Observed dead roach on floor of down stairs storage area. Operator removed and sanitized area properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on server prep counter over container of cinnamon. Operator removed and stored and properly. Corrected On-Site

Basic - Food storage container/container lid cracked or broken at top shelf storage prep area.

Basic - Food stored on floor. Observed several containers of sauces in ice buckets stored on floor of kitchen prep area. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken stock (105F - Cooling)@12:26, since11:30 87F @1:18pm at this cooling rate product will not reach 70F within 2 hours. Advised operator to place in walk-in to fascilitate cooling. Operator placed chicken stock in walk in.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold Ike substance.

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

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dining room area, accumulation of mold at wood panels along wall.

Basic - Worn, torn and/or soiled floors/carpeting. At steps in bar area, carpet worn. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- several at cook line

Intermediate - Handwash sink at the inside bar used for purposes other than handwashing- to store container Removed Corrected On-Site

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- entire kitchen ( above cook lines and prep areas)

Basic - Floors not constructed to be easily cleanable- throughout the whole kitchen - large concrete wholes in the floor

Basic - Floors not maintained smooth and durable- throughout the kitchen ( cook line, prep areas, and dishwasher area)

Basic - Food stored on floor- container with lobsters and seaweed in walk-in freezer ; container of shrimp in the kitchen Operator stored properly Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents have heavy accumulation of grease .

Basic - Standing water on the floor at cook line and in front of produce walk-in cooler

Basic - Worn, and stained carpeting in the dining room area

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 12/1/23

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over cooked crab meat, caviar over cut lettuce reach in cooler cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Asian dressing (cooked ginger and garlic) (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator decided to place on time control. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken

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. Observed Clarified butter with no time stamp on cold line. Per Operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked yellow rice (121F - Cooling) at 11:30 since 11:00 - 111F 11:55 Observed on speed rack in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink. Operator placed paper towels. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. -clams, mussels, and oysters

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle soiled in inside bar area, operator cleaned Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked corn salsa prepared on Monday 10/23/2023 lacking date marking Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl in flour container, operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents/tiles over hot appetizers cooler, dish washing area, over grill station

Basic - Employee drink in a food preparation or other restricted area. -employee drink on shelf above dishwasher, operator relocated Corrected On-Site

Basic - Floors not maintained smooth and durable. -floors throughout kitchen

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven doors, operator removed Corrected On-Site

Basic - Light shield damaged/in disrepair. -light shield over back line cracked

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at outdoor bar -handwash sign at triple sink states "hand wash only", provided handwash signs, operator posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -main walk-in cooler fan covers have an accumulation of dust/debris. -hood filters over flat top grill soiled

Basic - Working containers of food removed from original container not identified by common name. -sugar and flour containers lacking labels

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw lamb over raw seafood/walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49 degrees, chipotle coleslaw/stored in double pan/prep cooler#3/cook line/stored within 1 hour/corrective action taken/operator stored chipotle coleslaw inside cooler. Corrective Action Taken

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. Cream cheese, American cheese/opened over 24 hours before/walk in cooler#2

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.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line/corrective action taken/operator stored knives properly. Corrective Action Taken

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Lobster tail at 93 degrees/corrective action taken/operator returned food back to deep fryer. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area/kitchen/hand wash sink water temperature at 83 degrees.

Basic - Ceiling tile missing. Kitchen

Basic - Employee eating in a food preparation or other restricted area. Kitchen/corrective action taken/employees eating in proper area. Corrective Action Taken

Basic - Food stored on floor. Cabbage/walk in cooler#2

Basic - Stored food not covered. Potatoes/walk in cooler/corrective action taken /operator covered foods. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline/corrective action taken/operator double bucket sanitizer bucket. Corrective Action Taken

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. Dishmachine sanitizing at 0/ppm chlorine.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over potatoes/wic#2/corrective action operator stored raw eggs properly. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter, sautéed onions.

Basic - Food stored on floor. Shrimp/wic#2/corrective action taken/operator stored shrimp properly. Corrected On-Site

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. Cutting fruits bare handed, corrected with gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 117f clarified butter 106f, Less than 1 hour, butter added to Time-in-lieu-of-temperature, onions moved on to stove for reheat. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No,iodine test papers for bar Dish machine.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer at server station. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in public/employee restrooms.

Basic - Water leaking from pipe and/or faucet/handle. Leak under Hand wash sink at exterior ice machine room.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Quaternary sanitizer bucket in dining areas. Changed buckets to 400ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. One bucket in kitchen. 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. 2 at bar, 0ppm chlorine, sanitizer tubes not reaching chemical, was corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drawers, Less than 4 hours, Cold hold foods not prepped or portioned today, Raw fish 45f raw beef 44/46f. Ice bags added. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at exterior hose on deck.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand wash sink by ice makers.

Intermediate - No soap provided at handwash sink. Was missing at bar. Corrected On-Site

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

Basic - Food stored on floor. Some food boxes on floor in Walk-in cooler, Walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At Hand wash sink by ice makers.

Basic - Water leaking from pipe and/or faucet/handle. Under Hand wash sink by ice makers.