The White Tarpon / Bel Mare

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

Employee purse stored on dry storage shelf above orange peel.

Basic – Equipment and utensils not properly air-dried – wet nesting

Plastic cups in downstairs wait station.

Basic – Ice bucket not inverted between uses

Ice buckets stored next to downstairs ice machine across from manager office.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Tongs and spoons stored in 80F water on cook line.

Basic – Old labels stuck to food containers after cleaning

Containers stored on clean dish rack next to upstairs kitchen. Repeat Violation

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Lemon ricotta dated 12/4 in dessert prep area reach-in cooler.

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

Items in reach-in cooler next to cook line fryers: chicken (45F – Cold Holding); chicken (50F – Cold Holding); fish (51F – Cold Holding); shrimp (51F – Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager placed items in downstairs walk-in freezer. Warning

Intermediate – Approved variance not maintained at the food establishment

Establishment vacuum seals fish. Warning

Intermediate – Clam/mussel/oyster tags not marked with last date served

Oyster tags stored upstairs. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from fryers

Deflector plate inside of downstairs ice machine across from the manager office. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee dumped ice in hand washing sink outside of upstairs walk-in cooler.

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

No paper towels at hand washing sink on cook line and hand washing sink in upstairs wait station.

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment vacuum seals fish. Warning

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

No consumer advisory available. Inspector provided operator with consumer advisory. Operator posted consumer advisory. Corrected On-Site