Blue Moon Fish Co Improves its Sanitary Rating

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense flour in dry storage and oyster bar. All Bowles removed **Corrected On-Site** **Warning**

Basic - Clean glasses stored next to dump sink exposed to splash at bar. **Warning**

Basic - Cleaned and sanitized dishes or utensils stored outside next ti ice machines. **Warning**

Basic - Ice buildup in both chest freezers outside. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in any holding unit. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler outside **Warning**

Basic - Open dumpster lid. **Warning**

High Priority - Dish washer handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Reviewed proper procedure with employee **Corrective Action Taken** **Warning**

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. 0ppm. Chef called for service. **Warning**

High Priority - Displayed food not properly protected from contamination fresh herbs displayed on counter of oyster bar. Herbs being used for consumer use. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 49°F,butter was moved moved into reach in cooler. Clarified butter at room temperature 76°F , chef said since three days. See stop sale. **Warning**

Intermediate - Handwash sink not accessible for employee use due to dishes stored in the sink at oyster bar. Pitcher stored in wait area sink. Items were removed **Corrected On-Site** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at sanitizer container. **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Flip top in kitchen prep are ambient temperature of 48°F, all TCS items were removed **Corrective Action Taken** **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. All gravy' s and sauces in walk in cooler. **Warning**

Basic - Gaskets with slimy/mold-like build-up. At reach in coolers. **Warning**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Ice machine outdoors labeled Fish Ice Only interior walls in disrepair. **Warning**

Basic - Observed standing water in bottom of reach-in cooler. Delfield reach in cooler. **Warning**

Basic - Self-closing device on bathroom door disconnected/broken. Observed door wide open.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach in cooler in front of expo line. Flip top cookline cooler Flip top cooler at the raw bar. **Warning**Rich in cooler at expo line empty. Potentially hazardous (time/temperature control for safety) food on the flip top cooler held using time in lieu of temperature. 10/10/15

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. Employee beverages on food prep surfaces in kitchen without lid or straw. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep no hair restraint. **Corrected On-Site** **Warning**

Basic - Gaskets with slimy/mold-like build-up. At reach in coolers. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. At ice machines outside. **Warning**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Ice machine outdoors labeled Fish Ice Only interior walls in disrepair. **Warning**

Basic - Observed standing water in bottom of reach-in cooler. Delfield reach in cooler. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Lamb in sink. **Corrected On-Site** **Warning**

Basic - Self-closing device on bathroom door disconnected/broken. Observed door wide open.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At raw bar.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket over 200ppm quat. Operator changed to 100ppm quat. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Dairy products, cheese, butter at 44-45°f in the outdoor walk in cooler. Sauces, lobster stock, crab cakes all at 44-45°f in the kitchen walk in cooler. **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At cook line, Buttermilk mix 85°, beer batter mix 85°. At cooler in front of expo, mint sauce, liquid egg mix, cream all 48°-52°. Shrimp, lobster, sauces at 48-49°f in the flip top cooler at the cook line. Cut lettuce, cut tomatoes, cheese, sauce all 45°- 50° in the flip top cooler at the raw bar. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oil and garlic mix at 90°. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Lobster stock in walk in cooler prepared at 11am at 46°-48°. **Corrective Action Taken** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach in cooler in front of expo line. Flip top cookline cooler Flip top cooler at the raw bar. **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. Various sauces in reach in cooler in front of expo not date marked. **Warning**

Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Kitchen walk in cooler Outdoor walk in cooler **Warning**

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom at the kitchen, closed. **Corrected On-Site** **Repeat Violation**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom at the kitchen. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Cook, put hat on upon request. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Dessert pantry.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop holder dirty, outdoors.

Basic - Nonfood-grade bags used in direct contact with food. Garbage bag with bread.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloths on prep tables, set up sanitizer buckets. **Corrected On-Site**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on a prep table by the food, moved to a lower shelf. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour at the storage area at the dessert pantry.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna, greens, boiled eggs, cut tomato, shredded kale and lettuce all at 55-59°f in the flip top two door reach in cooler stuff the salad/raw station. Moved to other units capable of maintain proper temperatures.

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. Fresh garlic in oil at 69°f at the cookline, less than 2h out of temperature according to mgr, explained time control procedure, will be discarded within 4h of being removed from the cooler.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce at 124°f in triple container at the steamtable, reheated above 165°f

High Priority - Raw animal food stored over cooked food. Raw poultry over cooked vegetables in the walk in cooler.

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over pickles in the outdoor walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef in the walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Changing from raw to ready to eat with out changing gloves, cook. Changed gloves upon request. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Two door flip top cooler at the salad/raw station

Intermediate - Slicer blade guard soiled with old food debris. Cleaned. **Corrected On-Site**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Bowl inside flour container **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour at the dessert pantry **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom. **Warning**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Bowl inside flour container **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches, bracelets **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops **Warning**

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

Basic - Presetting of unwrapped silverware outdoors. **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. Flour at the dessert pantry **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Orzo, cooked vegetables, scallops, shrimps and sauces all at 50-54°f in the flip top cookline reach in cooler. Tuna, salmon, burgers and lamb at 50-51°f in the cookline drawer cooler. Orzo, cooked vegetables, mashed potato and sauces at 45°f in the TRUE vertical cookline cooler. **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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi used for ceviche. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood, poultry and beef at 46-47°f in the inner walk in cooler, operator open the curtains connecting to the main cooler. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat loaf at 120°f on the prep area, Corrective action taken, moved inside the walk in cooler. **Warning**

High Priority - Raw animal food stored over cooked food.raw meat over mashed potato in the walk in cooler. Raw Mahi over cooked lobster In a reach in cooler. **Corrected On-Site** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **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. Chicken, soups, sauces in the walk in cooler. **Corrected On-Site** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Continental reach in freezer next to back door, Meat, seafood and vegetables at 33-34f **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Continental reach in freezer next to back door, Meat, seafood and vegetables at 33-34f **Warning**

Basic - Soiled reach-in cooler gaskets. Throughout premises **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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels tags. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 out of 34 certificates **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler **Warning**

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

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

Basic - Employee eating in a food preparation or other restricted area. Waitress eating French fries at the server line **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Corrected On-Site** **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. Interior of Non working reach in cooler used as drystorage at the front counter prep area. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On top of the oven at the front counter prep area **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom and customer restrooms. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Continental reach in freezer next to back door, Meat, seafood and vegetables at 33-34°f **Warning**

Basic - Soiled reach-in cooler gaskets. Throughout premises **Warning**

Basic - Wall soiled with accumulated grease. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter prep area **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour, corn meal, **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Blue cheese, cut lettuce and sauces at 49°f on a beverage air small open top reach in cooler at the front counter prep area. Tuna, salmon, mussels and pasta in the vertical reach in cooler at the cookline at 50°f. Operator instructed to ice down the food **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Bitter at room temperature on the front prep area **Warning**

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Prep area at 73°f in a condiment tray. Discarded. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **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 - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chickpeas, cut lettuce, cut tomato, boiled eggs, cheese, corn and peppers on the front counter prep area. Operator instructed to ice down the food. Cut tomato, endives and bean sprouts in a front counter open top reach in cooler in double pans at greater than 410f operator instructed to ice down the food Milk at 49°f in an ice bath at the coffee station. Butter, cut tomatoes, spinach and cheese at greater than 41°f in ice baths at the cookline. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce at 110°f on top of the oven at the front counter prep area. Roasted garlic on the front prep area at 123°f Sweet potatoes at 123°f on a :double container at the prep area Vegetable broth at 94°f at the cookline **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Condiment tray at the prep area. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels tags. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 out of 34 certificates **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **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. Corned beef, rice, beets, crab cakes, pasta and sauces in the walk in cooler. **Repeat Violation** **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Basic - Equipment in poor repair. Ice bin plastic chipped inside.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline.

Basic - Panko and flour scoop stored with handle in contact with panko and flour. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. At cookline

Basic - Stored food not covered in walk-in cooler. Sauce. **Corrected On-Site**

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. Dessert chef cutting strawberries. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 50°F at cookline added ice to lower temperature to 41°F. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over sauces. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. At wait station. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station. **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. Sauces and crab cakes in walk in cooler.

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer in dish wash machine and or temperature of dish wash machine(gauge broken) **Warning**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash at hand wash sink. **Repeat Violation** **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goat cheese at 57 f and homemade buttermilk ranch dressing at 56f in reach in cooler at raw bar. Cooling unit not properly working. Stop sale issued. . **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses at 54f, cooked rice at 55f, cooked potatoes at 56f, cooked pasta at 54f, dairy at 54f all in walk in cooler in front room. Back room of walk in cooler at 40f. Stop sale issued. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In tall true brand reach in cooler on cookline: raw seafoods / fish, mussels 52-55f. All items were placed in this unit from walk in cooler at 8 am and must be cooked immediately or discarded by 12/noon. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Tall true brand reach in cooler on cookline at 55f ambient air temperature, and blowing air at 55f. **Warning**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front room of walk in cooler at 54 f ambient air temperature and blowing at 54f at fans. **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small reach in cooler at raw bar at 56f. **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At tall true reach in cooler on cookline. Broken thermometer. **Warning**

Basic - Equipment in poor repair. Door hinge broken out at small reach in cooler at raw bar, unable to properly close. **Warning**

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer in dish wash machine and or temperature of dish wash machine(gauge broken) **Warning**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Cookline top shelf. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Dish wash at hand wash sink. **Repeat Violation** **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen/cookline. **Repeat Violation** **Warning**

Marked exit/path to marked exit blocked. For reporting purposes only. Emergency exit by bar blocked by a stack of empty cardboard boxes. **Corrected On-Site** **Warning**

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

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. frontline prep sink. Corrected On Site.

Critical - Observed employee dry hands on cloth towel after washing. Corrected On Site.

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

Observed standing water in cookline reach-in cooler.

Observed cutting board grooved/pitted and no longer cleanable.

Observed grease & residue build-up on nonfood-contact surface. interior of oven on cookline.

Observed gaskets with slimy/mold-like build-up. tall cookline cooler and frontline prep station coolers.Repeat Violation.

Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.

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

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

Critical - Handwash sink not accessible for employee use at all times. containers stacked high in dishwash area handwash sink. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. baking dishes/pans in frontline prep area handwash sink. Corrected On Site.

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

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

Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom (by kitchen ) handwash sink AND in kitchen handwash sink. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gaps when door is closed.

Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards & ceiling. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen.

Lights missing the proper shield, sleeve coatings or covers. cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeseballs in cookline fliptop cooler at 50 degrees fahrenheit . container stacked to high and unable to cool foods in top of container. Corrected On Site.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. cookline reach-in cooler.

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

Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelves.

Observed gaskets with slimy/mold-like build-up. cookline.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. knifes and utensils in kitchen handwash sink. Corrected On Site.

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

Observed hole in ceiling. rear storage room.

Lights missing the proper shield, sleeve coatings or covers. rear food storage room.Repeat Violation.

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name. corn flour container .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.

Observed nonfood-contact equipment in poor repair. closing mechanism on reach-in cooler on cookline . unable to fully close cooler.

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

Observed build-up of food debris, grease or dirt on nonfood-contact surface. shelfs.

Ceiling tiles missing. several by walk-in cooler.

Observed wall in disrepair. wall tiles missing in dishwash area.

Observed attached equipment soiled with accumulated dust. fan guards in walk-in coolers.

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

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood - Crake cake,mussles,heavy cream,clams,lobter sad- Stop sale issued

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All reach in cooler by cook line-

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All reach icooler by cook line This violation must be corrected by : 05/20/11.

Critical - No conspicuously located thermometer in holding unit.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on buffet

Critical - Observed food stored on floor. Bags Of carrots-

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

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food.

Clean wiping cloth not properly stored.

Critical - Observed soil residue in storage containers.

Critical - Observed roach activity as evidenced by live roaches found Ten live small roaches- by dishwasher- This violation must be corrected by : 05/20/11.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 07/19/11.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.- Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce at 50 F. by cook line Corrective action- on ice bath

Critical - Observed food stored on floor. Walk in cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler Corrected On Site.

Critical - Observed cloth used as a food-contact surface. 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. Corrected On Site.

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

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Clean wiping cloth not properly stored. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food stored on floor. Carots in dry storage

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

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

Critical - Observed accumulation of debris in three-compartment sink.

Clean wiping cloth not properly stored.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil.

Critical - Observed soiled reach-in cooler gaskets. By bread area

Observed clean equipment stored on floor. By bread area

Observed unnecessary items on the premise. Back dry storage

Violation: 25-06-1Observed single-service articles stored without protection from contamination. Straws

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Dishwashing area

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All cheese in walk icooler

Critical - No oyster warning sign with required language provided. Corrected On Site.

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

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over broth in walk in cooler

Critical - Observed food stored on floor. Carots and onions in dry storage room

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

Observed ice scoop with handle in contact with ice. Iserver line area

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler ( milk storage )

Clean wiping cloth not properly stored.

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

Critical - Observed soil buildup inside ice bin. In bar area

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Storage container by server line area

Observed single-service articles stored without protection from contamination. Straws

Critical - Hot water not provided/shut off at employee hand wash sink. Dishwashing area

Waste line missing at soda gun holster. In bar area

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

Critical - Hand wash sink lacking proper hand drying provisions. By server line

Observed open dumpster lid.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/28/10.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cheese,ham in walk in cooler. Repeat Violation.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Greek sauce,cooked mushroom,sauces,pasta in walk in cooler Repeat Violation.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.. Cheese,ready to eat,vegetables,pasta.At 56 degrees Fahreinheit.Repeat Violation.Repeat Violation.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk incooler. On the left side. Repeat Violation.

Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food. Raw oyster over potatoes iwalk in cooler.Repeat Violation.

Critical - Violation: 08A-28-1Observed food stored on floor. In walk in cooler Buckets of ready to eat. Repeat Violation.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit.Ready to eat in walk in cooler. Repeat Violation.

Violation: 29-11-1Observed leaking pipe at plumbing fixture. Under the three compartment sink in dish room Repeat Violation.

Critical - Violation: 35A-08-1Observed live flies in kitchen. Repeat Violation.

Ceiling tile missing.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk incooler. On the left side. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wo reach in cooler by desert prep area. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler by cook line

Critical - No conspicuously located thermometer in holding unit. Repeat Violation.

Observed clean equipment stored on floor.Cooking trays.Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed food stored on floor. In walk in cooler Buckets of ready to eat. Repeat Violation.

Observed leaking pipe at plumbing fixture. Under the three compartment sink in dish room Repeat Violation.

Critical - Observed live flies in kitchen. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.. Cheese,ready to eat,vegetables,pasta.At 56 degrees Fahreinheit.Repeat Violation.Repeat Violation.

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

Critical - Observed raw animal food stored over cooked food. Raw oyster over potatoes iwalk in cooler.Repeat Violation.

Critical - Observed uncovered food in holding unit.Ready to eat in walk in cooler. Repeat Violation.

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Greek sauce,cooked mushroom,sauces,pasta in walk in cooler Repeat Violation.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Pasta,ready to eat in walk in cooler

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

No Violations Were Observed

Clean wiping cloth not properly stored. Below cooking equipment by lcook line

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler and reach in coolers by front line .

Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.

Critical - Hand wash sink lacking proper hand drying provisions.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop by coffee machine.

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

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Wrong test strips

Critical - No conspicuously located thermometer in holding unit.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. This violation must be corrected by : 04/02/09.

Critical - Observed an unprotected ice machine in a customer/nonsecure area.Two stored outside. Overhead protection not covering doors.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. By dishroom where milk is stored

Observed clean equipment stored on floor. Cooking trays

Critical - Observed cloth used as a food-contact surface. Over ice used for drinks

Observed cutting board grooved/pitted and no longer cleanable.

Observed dumpster area with excessive amount garbage on groung .

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed employee eating in a food preparation or other restricted area. This violation must be corrected by : 04/02/09.

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.

Critical - Observed encrusted material on can opener.

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

Observed floor area(s) covered with standing water. By coffe machine

Observed food debris accumulated on kitchen floor.

Critical - Observed food stored in a prohibited area In chemical storage area inside kitchen.

Critical - Observed food stored on floor. Boxes of fish in walk in freezer

Critical - Observed food stored on floor. Buckets Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler where milk was/is stored

Observed gaskets/seals on cold holding unit in poor repair. Tall reach in cooler by cook line

Observed grease accumulated on kitchen floor.

Observed grease accumulated under cooking equipment.

Observed guests napkins stored by oven

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chepped vegetable besides raw fish in ach in cooler by cook line

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken besides roast beef in walk in freezerstill in freezing process. Actual temperature at 38 degree F.

Critical - Observed interior of microwave soiled.

Observed leaking pipe at plumbing fixture. Under the three compartment sink.

Critical - Observed live flies in kitchen. This violation must be corrected by : 04/02/09.

Observed non-bagged garbage in dumpster.

Observed open dumpster lid.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese,seafood ,ready to eat,vegetables in walk in cooler at 55 degrees F. Operator moved all potentially hazardous food in freezer until walk in cooler is repaired.

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

Critical - Observed raw animal food stored over cooked food.Raw chicken over cooked chicken in walk in cooler(beginning freezing process.

Critical - Observed raw animal foods not properly separated from each other in holding unit. Crabs and fish in walk in freezer

Observed residue build-up on nonfood-contact surface. Spices area shelves

Critical - Observed roach activity as evidenced by live roaches found. One live roach inside box of walnut by prep area /chemical storage area inside kitchen. One more live inside flour container by prep area/chemical area inside kitchen.Four more live roaches on floor in prep area inside kitchen. One more live on shelve by uncovered ready to eat food and rodent traps inside prep area/ chemmical area inside the kichen.One live roach in kitchen by the office .This violation must be corrected by : 04/02/09.

Critical - Observed rodent activity as evidenced by rodent droppings found.Ten dried rodent droppings on top of dishwasher.This violation must be corrected by : 04/02/09.

Critical - Observed rodent bait displayed improperly. By food stoeage/chemical area

Observed single-service articles improperly stored.By chemicals

Observed single-service articles stored without protection from contamination. Straws.

Critical - Observed soil residue in storage containers. By cook line/prep area

Critical - Observed soil residue in storage containers. Wine bottle container by cook line

Observed soiled dry wiping cloth in use.

Critical - Observed toxic item stored by food.

Critical - Observed toxic item stored by utensils.

Critical - Observed toxic item stored in food preparation area.

Critical - Observed uncovered food in holding unit. Ready to eat in walk in cooler

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

Observed wall soiled with accumulated grease.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Person in charge failed to insure proper handwashing by employees.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Rice,mushroom,greek sauce,onions

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 06/01/09.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - Stop Sale issued on walnuts contaminated by live roache.

Wet wiping cloth not stored in sanitizing solution between uses.

Non-food contact surfaces clean

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 - 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

Critical - Thermometers, gauges, test kits provided

Critical - Toxic items properly stored

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Clean clothes, hair restraints

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

Critical - Cross-contamination, equipment, personnel, storage

Critical - Electrical wiring - adequate, good repair

Floors properly constructed, clean, drained, coved

Food contact surfaces designed, constructed, maintained, installed, located

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 - Original container: properly labeled, date marking

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel