Hibiscus Streatery

High Priority - - From initial inspection : High Priority - Live, small flying insects found, 1 at prep area, 1 at dish area. Flying insects buzzing around not seen landing on food contact surfaces. Advised operator to kill and remove flying insects. - From follow-up inspection 2025-07-18: Observed 2 flying insects buzzing around dish and prep area. Flying insects not seen landing on food contact surfaces. **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (50F - Cooling) at 9:20am ; cooling since 7/16 at 8:30p At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (50F - Cooling) at 9:20am ; cooling since 7/16 at 8:30p At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Live, small flying insects found, 1 at prep area, 1 at dish area. Flying insects buzzing around not seen landing on food contact surfaces. Advised operator to kill and remove flying insects.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over fully cooked chicken at walk in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauce flip top cooler: sambal sauce(pasteurized eggs) (48F - Cold Holding); Thai peanut sauce(pasteurized egg) (50F - Cold Holding); key lime sauce(pasteurized egg) (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Operator iced down products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fryer station. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Deliming spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage over clean food container lids at dish rack. **Corrected On-Site**

Employee Health Policies Present

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over fully cooked pork belly at reach in cooler next to flat top. Operator stored properly. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F - Cold Holding); main walk in: ribs (48F - Cold Holding); meatloaf (48F - Cold Holding); brisket (49F - Cold Holding); flip top left of fryer: chicken wings (45F - Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers. **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with date of last order sold. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and black mold like substance. Operator removed to wash and sanitize. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf made 2/10 not date marked at catering cooler.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold. **Warning** - From follow-up inspection 2024-12-12: Same. **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects flying around and landing on large wooden prep table in kitchen. Advised operator to remove flying insects from kitchen. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork belly at main walk in cooler. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of flat top: cooked beef (46F - Cold Holding); pooled whole eggs (49F - Cold Holding); cheese (47F - Cold Holding); flip top left of fryer: rock shrimp (45F - Cold Holding); pooled whole eggs (50F - Cold Holding); Caesar dressing (eggs) (56F - Cold Holding); ranch (egg) (56F - Cold Holding); walk in: brisket (46F - Cold Holding); cooked onions (44F - Cold Holding); cooked rice (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 3 hours. Operator added ice bags to all products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No soap provided at handwash sink. Hand wash sink across from fryer. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash station across from fryer. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control Procedure emailed to operator. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (50F - Cooling) at 1:48; cooling since 11:00 - 50F at 2:18 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill. **Repeat Violation** **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked pork at small flip top cooler on cook line, raw bacon over cooked crab at large flip top cook line. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in squirt bottle: caramel sauce (78F - Hot Holding) Per operator, made today however unclear at what time product was made. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top left side cook line: raw chicken (47F - Cold Holding); cooked chicken wings (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator added ice bags to products. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter in squirt bottle: caramel sauce (78F - Hot Holding) Per operator, made today however unclear at what time product was made. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter: cheese sauce (93F - Cooling) at 11:08 since 10:15 - 91F at 11:50 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product on ice bath. **Corrective Action Taken**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Recommended operator to purchase an irreversible registering thermometer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw, diced tomato salsa made 8/24 no date mark at walk in cooler. Advised operator to date mark products.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle with degreaser no label at dish area. Operator labeled properly. **Corrected On-Site**

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed fresh Clam and mussel at large flip top cooler on cook line with no tag present. Operator provided tags. Educated operator on proper shellfish tag procedures. **Corrected On-Site**

High Priority - Raw fish stored over/not properly separated from ready-to-eat pulled pork. Cook reversed. **Corrected On-Site**

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.

Basic - Bowl or other container with no handle used to dispense fruit salad in prep area. Operator removed. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (40-60F - Cold Holding) in unit by handwash sink at cook line; cheese (40-60F - Cold Holding)in unit by flat top at cook like; Foods not prepared or portioned today; foods out of temperature for approximately 1 hour; foods overstocked; operator made smaller portions and moved foods to bottom part of cold holding unit; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (81F - Hot Holding);next to flat top at cook line; as per operator food out of temperature for approximately 1 hour; food moved to stove to be reheated to 165 F **Corrective Action Taken**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on food prep table by frying station Operator removed **Corrected On-Site**

Basic - Food stored on floor- raw shell eggs in walk-in cooler Operator stored properly **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Mussels tags not marked with last date served- some tags were not marked with the last day served; educated operator and advised to track last date served **Repeat Violation** - From follow-up inspection 2023-02-21: **Time Extended**

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface-gaskets at small fish cooler by flat top - From follow-up inspection 2023-02-21: **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 live flies in the kitchen: 4 live flies landed on knifes and cutting boards on the prep table by the cook line; 1 live landed on low boy at cook line 1 live landed on food ( rice and beans wrap) on the prep table by cook line( operator discarded food) **Warning** **Admin Complaint** - From follow-up inspection 2022-08-26: Observed 1 live fly that landed on the prep table at cook line; **Admin Complaint**

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish dip with a date mark of 8/13/22 in walk-in cooler See Stop Sale **Warning** - From follow-up inspection 2022-08-26: Smoked fish dip 74-75 at 2:03 since 1:30 Beef 47 Cooling since last night / food never reached 41° F within 6 hours Pork belly 48 Cooling since last night/ food never reached 41° F within 6 hours See Stop Sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo (45F- Cold Holding) in low boy at cook line; food not prepared today; as per operator food out of temperature for less than four hours; food left outside while setting up cooler; Operator moved to walk-in cooler to quick chill; **Corrective Action Taken** **Warning** - From follow-up inspection 2022-08-26: Pico 56 Cold holding Food out of temperature for less than four hours **Admin Complaint**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef (44-46F - Cooling); rice (44-45F - Cooling) in walk-in cooler As per operator food cooked last night and covered and left in walk-in to cool. Food never reached 41 F or below within 6 hours. See Stop Sale **Warning** - From follow-up inspection 2022-08-26: Smoked fish dip 74-75 at 2:03 since 1:30 Beef 47 Cooling since last night / food never reached 41° F within 6 hours Pork belly 48 Cooling since last night/ food never reached 41° F within 6 hours See Stop Sale **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. butter (54-50 F - Cooling)at 10:45 to 47-62 F since 9:30; in low boy at cook line; Food overstocked; operator divided into smaller batches; **Corrective Action Taken** **Warning** - From follow-up inspection 2022-08-26: Butter 56 Cooling since 10:00 See Stop Sale **Admin Complaint**