| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
Dish machine in oceana side **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.
In server area, employee moved it **Corrected On-Site**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee food on shelf above customer food, purse above cups by bar, mgr rearranged **Corrected On-Site**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook has a watch
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
Cutting veggies, put one on **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Moving trays with food **Repeat Violation**
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
Cracked container for cut veggies in prep area
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses.
By ice bin at bar, employee took it to dish machine **Corrective Action Taken**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
On butter balls, employee removed it **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.
A few hand sinks, employee placed them **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Prep area, mgr placed it in sanitizer **Repeat Violation**
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11-13-5
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High Priority - Employee sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
Finger with bandage/finger cut, he put on glove, handle cooked pizza, put on glove **Corrected On-Site**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw beef then changed gloves and grabbed lettuce and tomatoes, explaining to her and she washed hands **Corrected On-Site**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee swiping then he grabbed clean dishes to put away, explained to him and he washed hands **Corrected On-Site**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
One in pre area
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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 bacon on shelf above pastas in cooling rack, raw seafood on shelf above cooked chicken, raw shelled eggs on shelf above lemons and cooked lobster in bag next to container with raw fish, raw eggs on shelf above olives in bar cooler, employee rearranged **Corrected On-Site**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shelled eggs on shelf above raw shrimp in walk in cooler, oceana side, mgr rearranged **Corrected On-Site**
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Heavy cream opened 9/1, employee discarded 1/4 cup, oceana side **Corrected On-Site**
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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.
48f cooked squash in double pan, prep cooler, employee rearranged **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
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16-62-1
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Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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02B-02-5
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
For drink menu that has raw egg whites, mgr placed one and placed * by them **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Bleach, by dish machine, also at bar in oceana, employee labeled it **Corrected On-Site**
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