Forked At Waterside

Basic – Bowl or other container with no handle used to dispense food

nBowl used in a cinnamon mixture on right side of cook line.

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

nThawed ROP fish still in packaging.

Basic – Employee eating in a food preparation or other restricted area. Corrected On-Site

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

nEmployee cell phones Corrected On-Site

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

n Corrected On-Site

Basic – Food stored on floor

nFood cases on floor in walk-in freezer and hand sinknManager notified.

Basic – Hole in or other damage to wall

nLocated in dishwashing area, approximately 1×3"

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnives in cracks behind 3 part sink

Basic – In-use wet wiping cloth/towel used under cutting board

nObserved wet cloth under cutting board on cook line.

Basic – No handwashing sign provided at a hand sink used by food employees

nObserved no hand wash sign at bar or prep sink.

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Observed at 0 operator called for service.

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

nObserved at 25ppm

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts

nSausage above prep line held at 71 degrees Fahrenheit, been there for 1 hour. Manager notified of time as a holding sheet and did remove the sausage. Corrective Action Taken

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. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site