- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. Bar beer cooler
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RIC ACROSS FROM FRYER IS NOT COOLING PROPERLY. All TCS foods were move to other units, At CB INSPECTION THIS UNIT IS NOT COOLING PROPERLY AND IS NOT IN USE FOR TCS FOODS.
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08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink at bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.all drink mixes.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Soiled reach-in cooler gaskets. Bar beer cooler
- Basic - Water draining onto floor surface. Bar from hand wash sink
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef 70°F, fish 70°F. Corrective action taken , all items moved to other units.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. shrimp 62°F**, cheese 62°F** beef 63°F**, chicken 64°F** Corrective action taken, all TCS foods moved to other units.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Drawers under grill, RIC ACROSS FROM CHEST FREEZER.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RIC ACROOS FROM FRYER IS NOT COOLING PROPERLY. All TCS foods were move to other units,
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No or water or sanitizer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair. RIC ACROSS FROM FRYERS NOT COOLING PROPERLY. TCS FOODS ICED DOWN, REPAIR TECHNICIAN WAS CALLED.
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-contact equipment in poor repair. Handles on RIC. BAR AND KITCHEN.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server at bar added fruit to a drink using bare hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, squid 48°F, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over cheese sandwiches. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Beef over fish **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pizza boxes on sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Grilled Chicken in drawer cooler
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Reach in cooler at ambient temperature of 49°f, located across from fryer. Do not use cooler until repaired.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar adjoining to beach grill **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler located across from fryer
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling toasted sandwiches in kitchen, handling garnishes at bar
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Juices
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both bars **Corrected On-Site**
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11/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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