The Catch

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table. Employee removed during inspection. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front stove.

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at the bar area.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units in kitchen area.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic – Working containers of food removed from original container not identified by common name. Observed sugar container not identified in kitchen area. Employee labeled during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (54F – Cold Holding); raw shrimp (51F – Cold Holding); cut tomatoes (51F – Cold Holding); sliced cheese (51F – Cold Holding); calamari (49F – Cold Holding); fish (48F – Cold Holding) as per employee less than 4 hours, employee moved food to walk-in cooler. 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. Provide form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on prep cooler.

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. Provided form during inspection.