Village Halfshell

Observed two containers with food (wonton, butter sauce 137F) being stored uncovered on shelve in grill area at the time of this inspection. COS: Items covered. Even though butter sauce was in temp EH instructs manager to ensure that butter sauce is kept under temperature control to avoid contamination. CA: All food must be stored covered.

Observed a spray sanitizer being stored on counter with clean glasses in bar area at the time of this inspection. COS: Sanitizer removed. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed handwashing sink in bar area was used to dump a drink and orange peels, as well as handwashing sink in main kitchen used to store sanitizer bucket at the time of this inspection. COS: Management removed items from both handwashing sinks. CA: A handwashing facility may not be used for purposes other than handwashing

Observed a personal item (jacket) being stored on a dry storage shelve besides food items in the main kitchen at the time of this inspection. COS: Removed jacket. CA: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Observed one of the unisex bathrooms in the facility did not have a covered receptacle at the time of this inspection. CA: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed temperature controlled for safety food items (Pico de gallo, crab cake mix, American cheese, cut cucumbers, sliced tomatoes) in prep top cooler (in front of the flat top grill in kitchen) were being stored above the allowed 41 F at the time of this inspection. CA: Manager stated the unit would be serviced today, and proceeded to discard all TCS items. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below when stored.

Observed during the course of this inspection that staff pull a block of Reduced Oxygen Packaged tuna to begin the thawing process in the cooler without removing the fish from the package or introducing oxygen to the environment. COS: Management immediately removed the fish from the package. CA: Management stated that all staff will be trained to remove all ROP fish from the reduced oxygen environment before thawing.