Lighthouse Point Bar & Grille

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

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

Hand wash sink in cook line area Warning

Basic – Wiping cloth sanitizing solution stored on the floor. Warning

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

0ppm in kitchen. Operator changed out jug, still 0ppm Warning

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

Reach in cooler in cook line area under service window, operator states temperatures were taken at 11am and all food items were in temperature. Operator moved items to walk in freezer to rapidly chill. ncalamari (50F – Cold Holding); shrimp (51F – Cold Holding); haddock filets (47F – Cold Holding); jalapeño cream cheese (54F – Cold Holding)nWalk in cooler temperatures taken at approximately 9:30am, operator states delivery driver had door propped open. Operator opened freezer door to allow cold air to flow into walk in cooler. nhaddock filets (45F – Cold Holding); scallops (45F – Cold Holding); jambalaya (44F – Cold Holding); raw burgers ( – Cold Holding); cooked pasta (45F – Cold Holding); butter (44F – Cold Holding) Warning

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. Warning

Intermediate – Records/documents for required employee training do not contain all of the required information.n Warning