| Violation
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Observation
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance. Closed **Corrected On-Site** **Warning**
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. Service bar **Repeat Violation** **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By salad reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Dish area
Floor soiled/has accumulation of debris. Outdoor bars **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch box on top of oranges- moved **Corrected On-Site** **Warning**
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16-16-4
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Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee did not rinse squeeze bottle between wash and sanitizing steps. Employee rewashed dish **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable-salad cooler, strainer for batter **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Screen torn between bar and kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Over dish machine
Cove molding at floor/wall juncture broken/missing. At dish area **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. Service call for cleaning **Corrective Action Taken** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Service bar **Warning**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtains at kitchen not on- turned on air curtains **Corrective Action Taken** **Repeat Violation** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Door by dish area **Warning**
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24-17-4
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Basic - Pans dried with a towel/cloth. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washers- manager discussed handwashing with employees **Corrective Action Taken** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 by reach in cooler off cook line, 2 by expo line, 1 in service bar, 1 in dish area, 1 in storage area **Repeat Violation** **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47°f, vegetable burger 49°f, raw tuna 47°f, raw shrimp 48°f, raw mahi 45°f-placed ice on fish, raw calamari 50-51°f, cooked chicken wings 49°f, [Raw tuna 49°f, cooked shrimp 47°f, raw oysters 47°f] moved to new cooler, cooked chicken wings 49°f, peeled boiled eggs 46°f, blue cheese 50°f, fish spread 51°f, fish spread 45°f, salsa 45°f calling for repair **Corrective Action Taken** **Warning**
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01B-38-4
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High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. fish spread 52°f (cooling 9am temped at 1:50pm), fish spread 51-53°f (cooling 9am temped at 1:48pm) **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish spread 52°f (cooling 9am temped at 1:50pm), fish spread 51-53°f (cooling 9am temped at 1:48pm) **Warning**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar dish sink <150ppm quaternary ammonia- added additional tablets **Corrective Action Taken** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over fish spread cook line- rearranged, shrimp ceviche over guacamole in walk in cooler-rearranged **Corrected On-Site** **Repeat Violation** **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over raw tuna-rearranged **Corrected On-Site** **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered, stacked, and placed into reach in cooler that is not maintaining Time/temperature control for safety food at 41°f or below. Fish spread **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Grand tiki 87°f and 85°f, dock bar 83°f, women's restroom 85°f, men's restroom 85°f- new hot water heater on order **Corrective Action Taken** **Repeat Violation** **Warning**
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