Muddy Waters Restaurant Degrades its Sanitary Rating

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts

Basic - Soda gun holster with accumulated slime/debris. In bar. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce cooler.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44°in cookline cooler, operator place ice on chicken. **Corrective Action Taken**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touch his face with his glove. **Corrected On-Site**

Intermediate - Soda gun soiled. In bar. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in kitchen,. **Corrected On-Site**

Basic - - From inspection on 2016-03-09: Basic - Cutting board has cut marks and is no longer cleanable. At salad station. **Warning** - From follow-up inspection on 2016-03-10: **Time Extended**

Intermediate - - From inspection on 2016-03-09: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags. **Warning** - From follow-up inspection on 2016-03-10: **Time Extended**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Produce. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. At salad station. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinking water in walk in cooler. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Employee half full drinking water in walk in cooler. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**

Basic - In-use tongs stored on oven door handle between uses. **Warning**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in kitchen. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Found at 00ppm, corrected to 200 ppm. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw tuna between 44°-51°F, raw shrimp 53°, raw chicken 46°-48°F, cooked Mussels 49°, slice sausage 49°, raw scallops 44°-49°F, crab meat 51°, pasta 46°-49°F, slice tomatoes 48° batter 61°F see stop sale. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Home made dressing found at 53°F and real butter 66°F at wait station cooler. **Repeat Violation** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher failed to change gloves when handling dirty to clean utensils. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw tuna between 44°-51°F, raw shrimp 53°, raw chicken 46°-48°F, cooked Mussels 49°, slice sausage 49°, raw scallops 44°-49°F, crab meat 51°, pasta 46°-49°F, slice tomatoes 48° batter 61°F, butter 66°., home made dressing 53°F Warning** **Warning**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags. **Warning**

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

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Sink used to dump dirty water. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Elbo pasta in walk in cooler at 79°F **Corrected On-Site** **Warning**

Intermediate - Refrigerated drawers 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 unit with refrigerated drawers on cookline , unit found at 48°F. **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustical tiles in kitchen.

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No reading on test strips.

High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. All oysters received Monday 12/7/15 between 48° and 52°. Stop Sale issued.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 50 ppm. Repair man came.. Now 50 ppm. **Corrected On-Site**

High Priority - Hotel and Restaurant license is expired. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dressings at wait station cooler at 52°. Stop Sale issued.

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Clams above cheese ravioli. Moved. **Corrected On-Site**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon 44° held in reach-in cooler on cook line.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ray oysters. Dressings at wait station.

High Priority - Toxic substance/chemical stored by or with food. Paint stored above dish machine. Moved. **Corrected On-Site**

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

Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. One tray of shucked oysters. Properly labeled. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In protein walk in cooler **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Can opener blade.

Basic - Soiled reach-in cooler gaskets. Oyster cooler in kitchen. **Corrected On-Site**

Basic - Utensils in poor condition. Spatula chipped. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and oyster **Repeat Violation**

Basic - Accumulation of food debris/soil residue on handwash sink. Sink in kitchen at produce cooler.

Basic - In-use utensil not used with moist food stored in running water. Scoops

Basic - Reach-in cooler gasket torn/in disrepair. True refrigerator parallel to walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Soda gun holster with accumulated slime/debris. In bar. **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Shelves at dishwasher area.

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

Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Sweeting coconut in storage. **Corrected On-Site**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In kitchen. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in reach in cooler.

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. In kitchen next to produce cooer. **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Case/container/bag of food stored on floor in kitchen. Broccoli **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In produced walk in cooler

Basic - Ceiling fan had accumulation of dust/debris. Above dish machine

Basic - Dry storage shelves where hotel pans are stored with rust that has pitted the surface.

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In the kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf behind dish machine.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Floor tiles cracked, broken or in disrepair. In kitchen

Basic - Hood soiled with accumulated grease. In kitchen

Basic - Rubber/plastic/vinyl spatula cracked/chipped.

Basic - Soda gun holster with accumulated slime/debris. At bar and can opener holster in kitchen

Basic - Stored food not covered in walk-in cooler. Clam chowder.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Utensils in poor condition. Hotels and clear container lids.

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

Basic - Walk-in cooler/walk-in freezer floor soiled. Produce cooler

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wall soiled with accumulated food debris. Behind slicer.

Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage area. **Corrected On-Site**

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

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook working with raw chicken and moving to other food glove change no hand wash.

High Priority - Live flies in kitchen.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touch garbage by dish machine the continues to prep food no glove change.

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At both sides of the bar.

Intermediate - Accumulation of encrusted food debris on/around mixer head. In kitchen.

Intermediate - Encrusted material on can opener blade.

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

Intermediate - Soda gun soiled. At both sides of bar.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce cooler. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wall soiled with accumulated food debris in kitchen.

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

High Priority - Live flies in kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish dip 46°F . Corrective action taken.

Basic - Ice buildup in reach-in freezer. Ice cream freezer.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in cooler # 1

High Priority - Live flies in kitchen.

High Priority - Vacuum breaker missing at hose bibb. In kitchen next to Vulcan Steamer.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Corn beef in walk in cooler # 2

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

Basic - No handwashing sign provided at a hand sink used by food employees. In bar

Basic - Soda gun holster with accumulated slime/debris. Throughout bar

Basic - Stored food not covered in walk-in freezer. Cook potatoes, shrimp.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Storing container with ice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar

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

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SCALLOPS @ 50°

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SCALLOPS @ 50°

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 6" DEEP IN A COVERED PLASTIC TUB, CHICKEN WINGS IN WALK IN COOLER.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RAW CHICKEN BEHIND SCALLOPS IN LINE COOLER.

Basic - Uncovered food stored near sink exposed to splash. OYSTERS AND HAND SINK.

Intermediate - Slicer blade soiled with old food debris.

Basic - Clean knives/utensils stored in crevices between equipment.

Intermediate - Handwash sink used for purposes other than handwashing. RINSING UTENSILS.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SCALLOPS @ 46; CHICKEN @ 45 **Repeat Violation**

Critical - Observed food being cooled by nonapproved method. WRAPED IN FOIL

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BAKED POTATOES FROM 12/10/12

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

Critical - Observed encrusted material on can opener.

Critical - Person in charge failed to insure proper cooling. POTATOES FROM 12/10/12.

Critical - Violation: 08A-24-1Observed raw animal foods not properly separated from each other in holding unit/during preparation. PORK IN CONTACT WITH RAW EGGS. Corrected On Site.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Violation: 53A-05-1Person in charge failed to insure proper handwashing by employees. NO PAPER TOWELS. Corrected On Site.

Critical - Violation: 53B-02-1Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. MAINTAINING PROPER COLD HOLDING TEMPERATURES.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN WINGS MIS DATED. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SCALLOPS.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GROUND BEEF.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE COOLER #1.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE COOLER #2.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. PORK IN CONTACT WITH RAW EGGS. Corrected On Site.

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

Critical - Person in charge failed to insure proper handwashing by employees. NO PAPER TOWELS. Corrected On Site.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. MAINTAINING PROPER COLD HOLDING TEMPERATURES.

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

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. ALLEY CORDINATOR. Corrected On Site.

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

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order. FOOD SLICER. Corrected On Site.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QUATS AT BAR. Corrected On Site.

Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. POTATOS.

Critical - Observed food being cooled by nonapproved method. 18" DEEP METAL POT IN WALK IN COOLER.

Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE PITA WRAPS IN WALK IN FREEZER.

Shelves in walk in freezer not installed at least 6" from floor.

Critical - Observed buildup of slime on soda dispensing nozzles. HOLSTERS AT WEST BAR.

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

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. EXTINGUISHER ON TOP OF DISHMACHINE.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, mango salsa.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit on cook's line. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands.Dumping at end of cook's line.

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

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

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

Critical - No handwashing sign provided at a handsink used by food employees. end of cook's line.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE COOLER

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CORNED BEEF.

Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. CABBAGE.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Identity of food or food product misrepresented. GROUPER NAMEON MENU. NO GROUPER ON PREMISES, NO INVOICE FOR GROUPER AVAILABLE UPON REQUEST. OBSERVED SWAI IN FREEZER

Critical - Observed buildup of soiled material on mixer head.

Observed employee with no beard guard/restraint.

Observed employee with no hair restraint.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

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

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAMBURGER.

Critical - Observed unlabeled spray bottle. Repeat Violation. COOKING OIL.

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

Critical - Working containers of food removed from original container not identified by common name. SUGAR, FLOUR.Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. UNTIL DISHMACHINE IS REPAIRED TO CODE, ALL TABLEWARE SHALL BE MANUALLY SANITIZED TO CODE.

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

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. AT BAR, NEED QUATS.

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed encrusted, soiled material on slicer.

Observed equipment in poor repair. ICE SCOOPS. Corrected On Site.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/12/08.

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

Critical - Observed handwash sink used for purposes other than handwashing. AT BAR, DUMP SINK.

Critical - Observed handwash sink used for purposes other than handwashing. IN KITCHEN USED AS PREP SINK.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW BEEF and COOKED PRIME RIB.

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

Critical - Observed raw animal food stored over ready-to-eat food. RAW MEAT STORED ABOVE CLAMS IN RIF.

Critical - Observed unlabeled spray bottle. SEVERAL BOTTLES.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DRESSINGS MADE ON SITE.

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

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

Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. PRODUCE and MEAT WIC. SHELVES RUSTED and PITTED; REPLACE.

Waste line missing at soda gun holster. AT BAR.

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