| Violation
|
|
Observation
|
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. In grease
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Second kitchen Walk in cooler floor large pot of pork.
Walk in freezer main kitchen various boxes.
Case/container/bag of food stored on floor in kitchen. Clean cooking oil on cooks line
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Front service Reach in cooler employee food
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
Employee jacket and purse on single service items **Corrected On-Site**
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Cooks line
Ac vents in kitchen heavy dust.
|
|
14-42-4
|
|
Basic - Hood filter missing from automatic fire suppression/exhaust system.second kitchen **Repeat Violation**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice. Servers station **Corrected On-Site**
|
|
10-06-4
|
|
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. Chicken, sauces
In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Dry goods **Corrected On-Site**
|
|
35B-02-4
|
|
Basic - Insect control device installed over food preparation area.
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Duck back prep area. Beef tripe second prep kitchen. Employees placed duck under running water and moved beef tripe to walk in cooler**Corrected On-Site**
Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork still frozen employee moved to walk in cooler, **Corrected On-Site**
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.
Prep kitchen in Walk in cooler pork,shrimp, various items.
|
|
01B-01-4
|
|
High Priority - Dented/rusted cans present. See stop sale.coconut milk **Repeat Violation**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler chicken. 45°F, shrimp 52°F. Placed in walk in freezer and Reach in freezer. Shrimp retemped 41°F, chicken retemped 41°F, **Corrected On-Site** **Repeat Violation**
|
|
03B-01-5
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Hot box pork 91°F, duck 120°F, placed to reheat items reheated 177-190°F, **Corrected On-Site**
|
|
03F-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use cell phone with gloves on then proceeded to work on cooks line with no glove change or handwash. Advised employee to wash hands and change gloves. Employee washed hands and changed gloves. **Corrected On-Site** **Repeat Violation**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.
Cutting board prep side
Ice machine second kitchen
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in prep sink and not handwash sink. Advised employee to wash hands in handwash sink. **Corrected On-Site** **Repeat Violation**
|
|
52-04-4
|
|
Intermediate - Establishment advertised grouper on the menu/menu board but served another type of fish.
Menu states spicy grouper. No boxes or invoices available for grouper. Invoices provided from Marco Dixie. , bar harbor. No invoices provided for grouper. Invoices from Bar Harbor for snapper and lobster. Mansion trading company invoice provided for Swai. Last invoice for grouper provided was on1/22/2020 grouper 16lbs. When asked employee where grouper was he went to freezer, manager then stopped employee. I asked employee what he was going to get if grouper ordered and he provided Swai from freezer. **Admin Complaint**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Handwash sink in dish area bowl in Handwash Sink .
Handwash sink not accessible for employee use at all times. Handwash Sink on cooks line blocked by rack. Handwash Sink in second kitchen blocked. Employees moved items. **Corrected On-Site** **Repeat Violation**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork, various items in Walk in cooler. Employee began date marking at time of inspection **Corrective Action Taken** **Repeat Violation**
|
