| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. **Repeat Violation**
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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. **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep person coffee on prep table with food. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. He's in kitchen near dish washing area.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Side door on cook line, also air curtain to exit not in operator, manager does not know how to operate
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
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08B-24-4
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Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Bar glasses stored in ice cooler with contaminated ice from outside machine with heavy mold like substance, see stop sale **Repeat Violation** **Warning**
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36-70-4
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Basic - Objectionable odor in establishment.inside near restrooms **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair. Under 3 comportment sink
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.observed frozen shrimp being thawed in bucket of water on prep table, item moved to 3 compartment sink under running water. **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed cook place raw fish on grill, then only change gloves without hand washing, re-educated and corrected. **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.
abuse.
14# commercially prepared smoke fish dip temp 49-53° over night.
1# prepared on site mango n tomato salsa
See stop sale **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle of chemical cleaner on bar at tiki bar area, corrected by manager **Repeat Violation** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10# non consumable ice used with clean glasses.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
14# commercially prepared smoke fish dip temp 49-53° over night.
1# prepared on site mango n tomato salsa
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outside unit, heavy mold like substance in interior of unit. **Repeat Violation** **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Large amounts of mold like substance interior of the outside ice machine. Bar glasses in ice from this unit, labeled non consumable ice only. See stop sale.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.multiple units in cooks line prep areas **Repeat Violation**
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Unit near the cooks line **Repeat Violation**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
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