| Violation
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Observation
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All the kitchen area.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 55 F. Cooler is located in front of the cook line. Cooler door is not closing properly.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
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10-18-5
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Basic - In-use utensil stored in sanitizer between uses. Observed knife stored in sanitizer in between uses. Employee washed the knife. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at different stations . Water temperature was 76 F. Employee discarded the water. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located at the salad station. **Repeat Violation**
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03G-50-1
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Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuumed sealed food that requires approved HCCP plan ( cooked meats, raw chicken and fish )
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. Employee inverted it. **Corrected On-Site** **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor. Sous chef moved it to a shelf. **Corrected On-Site** **Repeat Violation**
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03G-04-5
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High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed defrosted fish inside sealed vacuumed packages in the walk in cooler and in the reach in cooler.
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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. Observed defrosted fish inside sealed vacuumed packaged bags in the walk in cooler and reach in cooler. Information about the special process was provided.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plantains at 57 F, cheese 49 F, sausage at 58 F inside reach in cooler located in front of the cook line for less than 4 hrs according the employee. Employee placed ice underneath the items. **Corrective Action Taken**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed refried black beans at 127 F by the cook line (As per employee for less than 4 hrs).Employee reheated to 169 F. **Corrected On-Site**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters and clams tags are not organized.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags with no date on them.
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03G-43-1
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Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked food ( meats ) are vacuumed sealed without approved variance.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed drying device unable to dispense paper (low battery ). Batteries were replaced immediately. **Corrected On-Site**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes from yesterday morning without date marking inside walk in cooler . Employee dated the container. **Corrected On-Site**
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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. Observed no hot running water at the hand sink located at the salad station. Employee opened the hot water line. **Corrected On-Site** **Repeat Violation**
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