| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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.
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40-06-5
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Basic - Employee personal item, phone, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
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14-11-5
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Basic - Equipment in poor repair. Reach in cooler doors are in disrepair in oyster shucking area.
Reach in gaskets are torn on oyster station.
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08B-38-4
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Basic - Food stored on floor. Chips stored on floor on cookline ,
Oil stored on floor in dry storage.,
Food on floor in walk-in freezer and in walk in cooler
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14-33-4
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Basic - Glass door Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Pool bar Handwash sink s
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door and gaskets are soiled. .
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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14-17-4
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Basic - Outdoor Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
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25-05-4
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Basic - Single-service articles improperly stored. Cups stored on the floor .
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42-03-5
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Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Container of tools above food prep , storage table in kitchen. **Corrected On-Site**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
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09-01-4
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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. Cook Wrapping a burrito with bare hands
**Corrected On-Site**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce. In outdoor walk in cooler
Raw bacon stored over packaged lettuce
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over Mac and cheese in stand up cooler .
Raw scallops and shrimp over sauce in walk in cooler
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. PVC glue stored with food in kitchen on table **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cookline Cutting boards soiled
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink @ pool bar
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