Johnny Longboats

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Approved Thawing Methods Used

Supervisor/Person in Charge Present

Employee Health Policies Present

Equipment, Food and Non-Food Contact Surfaces Approved

Employee Health Policies Present

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved. **Warning** - From follow-up inspection 2025-02-19: Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved. **Time Extended** - From follow-up inspection 2025-04-21: Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; raw hamburger (50F - Cold Holding). Operator stated not prepared or portioned today, drawer not closed properly during use, held less than 2 hours, removed to be cooked for immediate service. At Cook line flip top; Alfredo cream sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked lasagna (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, added bags of ice. At walk-in cooler; cooked pasta (47F - Cold Holding). Operator stated not prepared or portioned today, held on top of pasta currently cooling less than 2 hours, separated and added bags of ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-19: At Cook line flip top; Alfredo cream sauce (43F - Cold Holding); cooked pasta (41F - Cold Holding); cooked lasagna (41F - Cold Holding). At walk-in cooler; cooked pasta (41F - Cold Holding). At Drawers under grill; raw hamburger (50F - Cold Holding). Operator stated not prepared or portioned today, held in drawer less than 1 hour, moved to walk-in cooler. Operator agrees to not store any temperature control for safety food in drawer until able to maintain product temperature at 41F or below. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Clam/oyster tags not marked with last date served. Advised Operator to mark tags with date last served. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved. **Warning** - From follow-up inspection 2025-02-19: Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved. **Time Extended**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils, plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw steak while cooking and then handled bread without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while scraping into garbage can at dish area and then handled ice scoop and ice machine lid and ice bucket at ice machine and scooped ice for customers drinks without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked fish (98F - Hot Holding); cooked chicken (108F - Hot Holding). Operator stated items cooked prior to being held on plate/in pan on grill for less than 1 hour, advised Operator to reheat both items to 165F to be held at 135F or above, reheated only chicken to 170F. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under grill; raw hamburger (50F - Cold Holding). Operator stated not prepared or portioned today, drawer not closed properly during use, held less than 2 hours, removed to be cooked for immediate service. At Cook line flip top; Alfredo cream sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked lasagna (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, added bags of ice. At walk-in cooler; cooked pasta (47F - Cold Holding). Operator stated not prepared or portioned today, held on top of pasta currently cooling less than 2 hours, separated and added bags of ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over minced garlic and butter at cook line. Advised Operator to not store ready to eat below raw. **Repeat Violation** **Admin Complaint**

Intermediate - Clam/oyster tags not marked with last date served. Advised Operator to mark tags with date last served. **Warning**

Intermediate - Equipment drain line draining into handwash sink. At pantry; air conditioner drain line draining into hand wash sink. Advised Operator to remove. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler: cooked pasta (55F - Cooling 1:15pm/55F 1:45pm). Operator stated cooling for 1 hour in optioned bags tightly sealed and closely stacked on sheet trays at this rate will not reach 41F within a total of 6 hours. Advised Operator cooked pasta requires cooling to 41F within a total of 6 hours. **Warning**

Intermediate - Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Advised Operator to wash, rinse and sanitize. **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed raw bar, added walls/removed walls, added additional food preparation area with hand wash sink, no plans submitted/approved. **Warning**

Intermediate - Oysters tag removed from original container prior to container being emptied. Operator retrieved tag from stack of already served/sold oysters and replaced. **Corrected On-Site** **Warning**

Basic - Soiled dry wiping cloth in use on cutting board at cook line. Advised Operator to remove. **Corrected On-Site** **Warning**

Hands Clean and Properly Washed

Supervisor/Person in Charge Present

Employee Health Policies Present

Approved Thawing Methods Used

Supervisor/Person in Charge Present

Certified Food Manager Identification

Wiping Cloths Properly Used and Stored

Required Records Available; Shellstock Tags/Labels

Food Received at Proper Temperature

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - cooked rice (118F - Hot Holding) held under 2 hour - operator moved to oven to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - scallops (54F - Cold Holding); cooked vegetables (53F); chicken broth (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); butter (60F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. pantry make table - feta cheese (46F - Cold Holding); crumbled blue (46F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. walk in cooler - portioned cooked pasta (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - clam chowder (53F-64F - Cold Holding) held in covered 5 gallon containers overnight and more than 6 hours - see stop sale. pantry make table - feta cheese (46F - Cold Holding); crumbled blue (46F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - scallops (54F - Cold Holding); cooked vegetables (53F); chicken broth (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); butter (60F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. **Warning**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and fish over conch fritter mix and cooked shrimp. Raw shucked oyster over sliced tomatoes-operator moved RTE foods to adjacent cooler. **Corrected On-Site** **Repeat Violation** **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 - clam chowder (53F-64F - Cold Holding) held in covered 5 gallon containers overnight and more than 6 hours - see stop sale. **Warning**

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - chicken tenders (47F - Cooling) 12:25pm ambient cooling since 10am recheck 25mins 47F. Held in top unit - operator moved to walk in cooler. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink - garbage can removed. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand sink - operator provided. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep area. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of seafood thawing in sink - no running water - operator moved to cooler. **Corrected On-Site** **Warning**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill Grilled chicken (95F - Hot Holding) operator chicken cooked today and intentionally held in pan on grill until served, being held For 3.5 hours, operator corrected by reheating to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-18: At cook line pan on grill Grilled chicken (120-130F - Hot Holding) operator chicken cooked today and intentionally held in pan on grill until served, being held For 45 minutes , operator placed on stove to reheat to 165F. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale. **Warning** - From follow-up inspection 2024-01-18: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged Mahi labeled remove from package before thawing, no longer frozen. See stop sale. **Warning** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen prep area crawling on wall behind prep table, operator eliminated **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2024-01-18: Observed approximately 2 live roaches in the kitchen area- operator killed roaches and sanitized area.**Admin Complaint** **Admin Complaint** **Corrected On-Site**

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. East and south side of building outer openings not protected, windows open, screens raised (see violations 35A-15-4 and 35A-02-6 **Warning** - From follow-up inspection 2024-01-18: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach at bar area on drain under draft beer dispenser, operator removed. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2024-01-18: At dry storage area by ice machine and beer canisters - approximately 7 dead roaches on floor- operator removed and sanitized area.**Admin Complaint** **Time Extended**

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-18: At walk in cooler Commercially processed reduced oxygen packaged Mahi labeled remove from package before thawing, no longer frozen. See stop sale. **Warning** **Time Extended**

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At cook line Coleslaw ambient cooling since 11:00 am temperature taken at 3:30 (50F) operator stated coleslaw prepared at 11:00am coleslaw did not reach 41F within 4 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. At cook line Coleslaw ambient cooling since 11:00 am temperature taken at 3:30 (50F - ambient cooling) operator stated coleslaw prepared at 11:00am coleslaw did not reach 41F within 4 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler opposite deep fryer Alfredo sauce (48F - Cold Holding), scallops (50F - Cold Holding); cooked sausage (50F - cold holding) cooked pasta 47F - cold holding) operator stated that all items not prepared or portioned today, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler opposite deep fryer Alfredo sauce (48F - Cold Holding), scallops (50F - Cold Holding); cooked sausage (50F - cold holding) cooked pasta 47F - cold holding) operator stated that all items not prepared or portioned today held in cooler overnight. See stop sale. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen prep area crawling on wall behind prep table, operator eliminated **Corrected On-Site** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects in kitchen prep area not landing on food or food contact surfaces. 6 live small flying insects in inside bar area flying around/landing on draft beer dispenser. **Admin Complaint**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee switched from battering raw fish to handling ready to eat peppers without washing hands. Discussed with operator who then discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Dented/rusted cans present. See stop sale. At dry storage area 1 can of marinara sauce dented **Warning**

High Priority - Toxic substance/chemical improperly stored. At dry storage area can of oven cleaner stored over bag of potatoes, operator corrected by removing can of oven cleaner to proper position. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill Grilled chicken (95F - Hot Holding) operator chicken cooked today and intentionally held in pan on grill until served, being held For 3.5 hours, operator corrected by reheating to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Wild bird present inside establishment. 3 live birds flying around inside dining room and bar area. **Admin Complaint**

Intermediate - No soap provided at handwash sink. At cook line right side hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than hand washing. At salad station several items stored in hand washing sink, operator removed items **Corrected On-Site** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler boxed of unwashed celery stored over uncovered tray of cooling/cooked chicken. Operator corrected by removing box of celery to proper storage space. **Corrected On-Site** **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler Commercially processed reduced oxygen packaged Maui and tuna labeled remove from package before thawing, no longer frozen. See stop sale. **Repeat Violation** **Admin Complaint**

Basic - Dead roaches on premises. 1 dead roach at bar area on drain under draft beer dispenser, operator removed. **Corrected On-Site** **Admin Complaint**

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. East and south side of building outer openings not protected, windows open, screens raised (see violations 35A-15-4 and 35A-02-6 **Warning**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line left side/single flip top cooler ; heavy cream (50F - Cold Holding). Operator stated being held less than 4 hours, moved to different reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-22: At cook line left side/single flip top cooler; heavy cream 47°F. Operator stated being held less than 4 hours, moved to reach in cooler. Operator agrees not to store Any TCS foods in cooler until able to maintain product temperature at 41°F or below. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pan on grill; grilled chicken (109F - Hot Holding). Operator stated being held 1 hour. Chicken is held in pan filled with water to keep hot. Operator moved chicken to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-22: At cook line pan on grill; grilled chicken (114°F - Hot Holding). Operator stated being held less than 4 hours, increased grill temperature to reheat. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam/oyster tags not maintained in chronological order. **Warning** - From follow-up inspection 2023-02-22: Clam/oyster tags not maintained in chronological order. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu offers tuna, yellowtail and salmon; served raw and not identified as raw. Sushi menu offers both raw and fully cooked/ready-to-eat items. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-22: Sushi menu offers tuna, yellowtail and salmon; served raw and not identified as raw. Sushi menu offers both raw and fully cooked/ready-to-eat items. **Admin Complaint**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bar center triple glass door low boy; standing water in bottom. At cook line flip top cooler(s); standing water in bottom. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-22: At bar center triple glass door low boy; standing water in bottom. At cook line flip top cooler(s); standing water in bottom. **Admin Complaint**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup at left side from fan down. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on dirt/mulch/landscaping. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2023-02-22: Grease on the ground and/or pad around grease receptacle. **Admin Complaint**

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line; commercially processed tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-22: At walk-in cooler; commercially processed ROP tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Admin Complaint** **Corrected On-Site**

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. At bar and kitchen dish machine(s); chlorine 0ppm. Operator primed machine(s), retested multiple times at chlorine 0ppm. Establishment has no triple sink for manual sanitization. Operator cleaned/sanitized two compartment prep sink and filled with chlorine 100ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. At cook line and prep area sanitizer bucket(s); tested each bucket with quaternary/chlorine test strips both tested at 0ppm. Operator asked employee which dispenser was used to fill bucket(s), employee indicated that bucket(s) were filled using the degreaser dispenser. Operator remade bucket(s) to quaternary 200ppm. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line right side flip top cooler make top; raw scallops stored behind/over Alfredo sauce. Operator moved scallops in front/below Alfredo sauce. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line left side/single flip top cooler ; heavy cream (50°F - Cold Holding). Operator stated being held less than 4 hours, moved to different reach in cooler. **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. At cook line pan on grill; grilled chicken (109°F - Hot Holding). Operator stated being held 1 hour. Chicken is held in pan filled with water to keep hot. Operator moved chicken to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chemical test kit not used to ensure proper sanitization at dish machine(s)/sanitizer bucket(s). Discussed with operator, operator began using test kits. **Corrective Action Taken** **Warning**

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

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

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee responsible for filling sanitizer buckets is unaware of which chemical/dispenser is required/needed. Employee responsible for washing dishes is unaware of how to test chemical sanitizer. Discussed with operator, operator discussed with employee. **Corrective Action Taken** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu offers tuna, yellowtail and salmon; served raw and not identified as raw. Sushi menu offers both raw and fully cooked/ready-to-eat items. **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line left side hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing sanitizer not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Ceiling tile missing. At dish area; ceiling tile missing. **Repeat Violation** **Admin Complaint**

Basic - Bowl or other container with no handle used to dispense food. At flour storage container; bowl used to dispense. Operator removed. **Corrected On-Site** **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine to left of dish area; accumulation of black/green mold-like substance in the interior. **Warning**

Basic - Standing water in bottom of reach-in-cooler. At bar center triple glass door low boy; standing water in bottom. At cook line flip top cooler(s); standing water in bottom. **Repeat Violation** **Admin Complaint**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup at left side from fan down. **Warning**

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on dirt/mulch/landscaping. **Warning**

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid open. **Repeat Violation** **Admin Complaint**

Basic - Grease on the ground and/or pad around grease receptacle. **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line; commercially processed tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Corrected On-Site** **Warning**

Certified Food Manager Identification