Food+beer

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

Thawed Mahi in reduced oxygen packaging stored in the walk-in cooler

Employee removed the fish from the reduced oxygen packaging. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored on a scale in the preparation area

Employee shoes stored on a box of un opened gloves in the dry storage area

Manager removed the items.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Shelves under all the preparation tables in the kitchen soiled.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw ground beef stored over beef steak in the drawer reach in cooler on the cook line

Employee placed the ground beef below the beef steak. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

All the following items were stored in the reach in cooler on the left side of the cook line Blue cheese (59F – Cold Holding); Buffalo sauce with butter (61F – Cold Holding); Bread pudding (60F – Cold Holding); Fig jam (59F – Cold Holding); Bacon jam (61F – Cold Holding); Hot dogs (60F – Cold Holding); Pasta (63F – Cold Holding); Chicken wings (62F – Cold Holding).nManager discarded all the items.

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

All the following items were stored in the reach in cooler on the left side of the cook line Blue cheese (59F – Cold Holding); Buffalo sauce with butter (61F – Cold Holding); Bread pudding (60F – Cold Holding); Fig jam (59F – Cold Holding); Bacon jam (61F – Cold Holding); Hot dogs (60F – Cold Holding); Pasta (63F – Cold Holding); Chicken wings (62F – Cold Holding).nManager discarded all the items. Corrective Action Taken

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine

No chlorine test strips for the dishwasher

No quaternary strips for the sanitizer buckets.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink in the cook area

Employee placed paper towels at the hand washing sink. Corrected On-Site Repeat Violation

Intermediate – No soap provided at handwash sink

Hand washing sink in the bar area

Manager placed soap at the hand washing sink. 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

Establishment had honey butter on time as a public health control with a time mark stored at room temperature on the cook line

Provided time as a public health control form to the operator, operator filled it out before the end of the inspection. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Several spray bottle containing cleaning fluid not labeled

Manager labeled bottles Corrected On-Site Repeat Violation