Aruba Bch Cafe Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice container, removed **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch, removed

Basic - Wiping cloth sanitizing solution stored on the floor. By the walk in cooler, placed in a shelf under prep table; at the bar, placed in a double bucket. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, washed hands upon request **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 50F on the small cooler at the bar, removed from cooler and iced down **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes in an oven(turned off) at 116-130f, reheated over 165f **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150ppm at the bar, added sanitizer tablet to 200ppm **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw seafood over cooked food, raw seafood moved to a lower shelf **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Whipped butter cooling in a tightly wrapped container, wrap removed and iced down **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container in dishwashing area. Removed and cleaned **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container At bar . Discarded.**Repeat Violation** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area. Cell phone with spices near back door. Cell phone removed. **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up. Ar bar cooler. Gaskets cleaned. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near produce walkin cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler at prep line

Basic - Water leaking from pipe and/or faucet/handle. At Main Bar handwash sink

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched beard and failed to wash hands before handling fries.employee washed hands **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. In walk in cooler Cooked lobster under raw fish. Raw scallops with bacon over tomatoes at walkin cooler. Raw foods Moved and stored properly. **Corrected On-Site**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food at bar. Bottles moved. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Cutting board(s) stained/soiled. At front line cooler.

Intermediate - Employee used handwash sink as a dump sink At bar. **Corrected On-Site** **Repeat Violation**

Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room in north dining room area. Maintenance fixed , water at over 100° F. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At bar coolers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. **Repeat Violation**

No Violations Were Observed

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice. Bar. **Corrected On-Site** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - Missing drain plug at dumpster. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handled raw burger then cheese without changing gloves and washing hands. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Alfredo sauce. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Alfredo sauce at 127°f at the cookline, reheated to greater than 165°f. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Alfredo sauce **Repeat Violation** **Warning**

Intermediate - Employee used handwash sink as a dump sink. Bar **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Ware washing area hose and 3 compartment sink. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Some food mgr certificates expired NEALON, WILLIAMS and CONTRADA. **Warning**

Intermediate - Handwash sink missing in warewashing area. No hand sink at the washing machine station. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Alfredo Sauce cooled in deeper than 4inches containers. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Unknown, discarded. **Corrected On-Site** **Warning**

Basic - Ice scoop stored on top of dirty ice machine between uses. observed at both ice machine. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main unit, lobster bisque 50°f left overnight covered during cooling.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main unit, lobster bisque 50°f left overnight covered during cooling. **Repeat Violation**

Intermediate - Accumulation of debris in the interior of the ice machine. Observe on white panel, in both ice machines.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed in walk in cooler Main unit, lobster bisque 50°f left overnight. **Repeat Violation**

Intermediate - Soda gun soiled. Observed at beach bar near beer fountain. also south beach bar. **Corrected On-Site**

No Violations Were Observed

Basic - Covered waste receptacle not provided in women's bathroom. Handicapped restroom **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**

Basic - Nonbagged garbage in dumpster. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 80°f. Corrective action taken, implemented time control. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Soup at 58°f cooling overnight **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw seafood **Corrected On-Site** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching trash can then engaged in food prep. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washing hands in a bucket at the warewashing area. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup cooling in deep, pastic, tightly closed containers. **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes at the wait station. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter. Provided written procedure. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage on the walk in cooler **Warning**

Basic - No copy of latest inspection report available. Online

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door. Replaced but bent again. **Repeat Violation**

Flammables stored near a source of ignition. For reporting purposes only. Wood in room.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 57° cut lettuce, removed to freezer 41° **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, south beach, beach bar.

Intermediate - Handwash sink used for purposes other than handwashing. Bottles inside, main bar. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Spray bottle containing a food product not labeled.in wait area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To much and not enough. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name.panko, shredded onions.i

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 55°F. Butter was cooled down to 41°F with ice. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Food with mold-like growth. See stop sale. Cream Cheese In Walk in Cooler. Voluntary Discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coconut Shrimp 57°F.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Lobster Bisque at 66°F, roasted red pepper sauce 59°F, voluntary discarded. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.coconut Shrimp.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair. Hinges rusted on ice machine near produce walkin

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. All cook line ovens

Basic - Interior of microwave soiled with encrusted food debris. Kitchen

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Near main bar

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Main bar

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Beach bar and main bar

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Waste line passing above ice bin beach bar unclean

No Violations Were Observed

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. butter in individual cups at server station. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken on cookline at 123 degrees fahrenheit , was reheated immediately. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw tuna over sliced cheeses & ham on salad station in reach-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over cooked food. raw seafoods over cooked chicken in walk-in cooler. Corrected On Site.Repeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice cream scoop on reach-in freezer.

Observed in-use utensil dipped into sanitizer bucket - contaminating the utensil with a chemical and transferring the chemical on to the foods when using the utensil. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook in dishwash rinse sink and without soap. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cutting raw chicken with gloves on and then touching clean equipment / utensils. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. kitchen reach-in cooler.

Critical - Prep surface not sanitized after contamination and prior to use. containers, equipment, utensils, glove box, etc. transferred from soiled cutting board with raw chicken juices on bottom transferred to clean surfaces and therefor contaminating clean surfaces.

Observed dusty air conditioning vent covers. on cookline.Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. test strip bleached out in sanitizer buckets. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on grill. Corrected On Site. Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 200+ ppm . Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Equipment and utensils not properly air-dried.

Critical - Hot water not provided/shut off at employee hand wash sink. employee bathroom handwash sink.

Observed ceiling water damage. above ice machine in hallway.

Critical - Observed unlabeled spray bottle. blue liquid cleaner in spraybottle in dishwash area. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. crawfish/seafoods in standing water on cookline. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. on exterior of oven.

Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket in handwash sink by produce walk-in cooler. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. at server station handwash sink. Corrected On Site.

Observed dusty air conditioning vent covers. cookline / kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafoods / fish. walk-in cooler. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shrimp over cut vegetables in cookline cooling drawers. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw shrimp in cookline cooling drawers. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw seafoods over cheese, sliced roast beef, dressings. cookline cooler drawer.

Critical - Observed raw animal food stored over cooked food. raw seafoods / fish over cooked lobsters. walk-in cooler.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine. several ice machines.

Observed open dumpster lid. Repeat Violation. Corrected On Site.

Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards.

Critical - No conspicuously located thermometer in holding unit. in server station dairy cooler. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over seafoods / fish in walk-in cooler. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork & uncooked potatoes in walk-in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting Lemons / Oranges / Fruits at bar. Corrected On Site.

Observed ice scoop with handle in contact with ice. server station. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on & changing gloves. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket in cookline handwash sink. Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Observed attached equipment soiled with accumulated grease. hoodfilters.

Critical - Observed potentially hazardous food thawed in standing water. seafood. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken next to hot dog franks in cooling drawer on cookline. Corrected On Site.

Critical - Observed food stored on floor. seafoods in walk-in freezer off cookline. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. handwash sink filled with discarded ice by produce walk-in cooler.Corrected On Site.

Observed floor area(s) covered with standing water. by dishwash area.

Observed attached equipment soiled with accumulated dust. fan guard in walk-in cooler.

Lights missing the proper shield, sleeve coatings or covers. in storage room by produce walk-in cooler.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - Observed food stored in ice used for drinks. In bar area Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. Glass\racks

Observed clean equipment stored on floor. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. At bar Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area Corrected On Site.

Critical - Observed unlabeled spray bottle. At bar area Corrected On Site.

No Violations Were Observed

Critical - Stop Sale issued due to adulteration of food product.All food in walk in freeze at 54-55 degrees F.- See stop sale on paper -

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.This violation must be corrected by : 08/28/10.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food iwalk in freezer-at 54-55*F.This violation must be corrected by : 08/28/10.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Demi-glase sauce- Mahi sauce-This violation must be corrected by : 08/28/10.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Mahi sauce- Demi glaseThis violation must be corrected by : 08/28/10.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in freezer-This violation must be corrected by : 08/28/10.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bread crumbs bucket

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Failed to wash hand before changing gloves Corrected On Site.This violation must be corrected by : 08/28/10.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.This violation must be corrected by : 08/28/10.

Observed nonfood-contact equipment in poor repair. Reach in cooler drawer Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed toxic item stored by food. By server line

Critical - Observed unlabeled spray bottle. By server line

Clean wiping cloth not properly stored.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler between dishrooand expo counter

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. By ice bin

Floors not maintained smooth and durable. Kitchen floor Repeat Violation.

Critical - Fruits/vegetables not washed prior to preparation. Fresh Corn

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. By cook line

Critical - Hand wash sink lacking proper hand drying provisions. In bar area

Critical - Handwashing cleanser lacking at handwashing lavatory. In bar area

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On cookingvequipment handles

No suitable facilities provided to store employee clothing and other possessions.

Observed ceiling in disrepair. Paint chips/

Observed ceiling in disrepair. Walk in cooler

Observed ceiling soiled with accumulated grease.

Critical - Observed cloth used as a food-contact surface. Reach in cooler drawer by raw shrimp

Observed cutting board grooved/pitted and no longer cleanable.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dusty ceiling tiles and/or air conditioning vent covers. In walk in cooler and kitchen

Observed equipment in poor repair. Reach in cooler lids by cook line

Observed equipment in poor repair.Reach in cooler drawer by cook line

Observed floor area(s) covered with standing water. By cook line

Observed food debris accumulated on walk in freezer floor.Repeat Violation.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.

Critical - Observed food stored on floor. Raw shrimp,raw fish,oysters,box on walk in cooler floorRepeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. Desert reach in cooler

Observed grease accumulated on bar area floor

Observed grease accumulated under equipments.By server line area.

Critical - Observed handwash sink used for purposes other than handwashing. Hand sink by walk in cooler

Critical - Observed handwash sink used for purposes other than handwashing. Server line area

Observed hole in wall. By ac vent by vegetables walk in cooler.

Observed ice scoop with handle in contact with ice. In bar area Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In rice ,flour bin

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In crab salad bucket

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.By walk in cooler

Critical - Observed live flies in kitchen.

Observed nonfood-contact equipment in poor repair Walk in freezer side by the door

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and olive oil Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.\Sauces,sour cream In reach in cooler

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salami and ham in walk in cooler Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over ,cooked sauces uncovered Corrected On Site.Repeat Violation.

Observed residue build-up on nonfood-contact surface. Sides of equipments and surfaces in bar area

Observed single-service items stored on floor. By ice machine by server line

Critical - Observed small flying insects in bar area.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Tempura bag

Critical - Observed uncovered food in holding unit/dry storage area. All large bucket Fish,shrimp,lobster and buckets of sauces.Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. Crabs in walk in freezer Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. Walk in freezer

Critical - Observed unlabeled spray bottle.

Observed utensils stored in crevices between equipment. By three compartment sink

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation. Invoice on file

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crab Dip mix,crab salad, buckets of sauces and dressing in walk in cooler. Repeat Violation.

Waste line missing at soda gun holster. Bar area

Floors not maintained smooth and durable. Kitchen floor

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler shelves

Observed clean equipment stored on floor. Corrected On Site.

Observed food debris accumulated on walk in freezer floor floor.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food stored on floor. In walk in freezer

Critical - Observed food-contact surfaces encrusted with grease and soil deposits.Heat counter

Observed ice scoop with handle in contact with ice. In bar area

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In dip in walk in cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In tomato sauce

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunch meat( turkey)

Critical - Observed raw animal food stored over cooked food. Eggs over ready to eat food

Observed residue build-up on nonfood-contact surface. Racks in walk in cooler

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Fish in walk in freezer.

Critical - Observed uncovered food in holding unit/dry storage area. Salmon In walk in cooler

Observed utensils in poor condition. Corrected On Site.

Observed wall soiled with accumulated black debris in walk in cooler

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Soup by cook line

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dip,vegetables,dressings

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. Bottle of liquid in cook

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Non-food contact surfaces clean

Non-food contact surfaces designed, constructed, maintained, installed, located

Outside storage area clean, enclosure properly constructed

Outside storage area clean, enclosure properly constructed

Outside storage area clean, enclosure properly constructed

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Sanitizing concentration

Storage/handling of clean equipment, utensils

Critical - Toxic items labeled and used properly

Critical - Toxic items labeled and used properly

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Wiping cloths clean, used properly, stored

Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean

Critical - Cross-connection, back siphonage, backflow

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Foods handled with minimum contact

Critical - Original container: properly labeled, date marking

Plumbing installed and maintained

Critical - Potentially hazardous food properly thawed

Critical - Presence of insects/rodents. Animals prohibited

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Critical - Wholesome, sound condition

No Violations Were Observed

No Violations Were Observed