Daiquiri Deck Raw Bar

Basic – Accumulation of debris inside warewashing machine.

Basic – Floor soiled/has accumulation of debris

Floor under all equipment in both bar areas soiled.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

All the following items were stored in the top section of the reach in cooler on the left side of the cook line, Cooked eggs (60F – Cold Holding); Blue cheese (61F – Cold Holding); Cut tomatoes (57F – Cold Holding); Salsa (55F – Cold Holding); Cut lettuce (63F – Cold Holding); Cooked Sea weed (60F – Cold Holding). Manager stated the items were stored in the reach in cooler for approximately 2.5 hours

Manager placed the items in the walk-in freezer. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Rice 105F stored in hot holding on top of the convection oven on the cook line. Manager stated the rice was in hot holding for approximately 1 hour

Manager reheated the rice to 170F and placed it in hot holding on the steam line. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Hand washing sink in the 1st floor dry storage area next to the ice machine blocked by ladders and a propane heater. nManager removed the ladders and heater

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

Hand washing sink in the 1st floor bar area removed. Warning