Yot

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup and plastic container stored inside sugar bin in prep kitchen. Operator removed. **Corrected On-Site**

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Hands Clean and Properly Washed

Food Received at Proper Temperature

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on gaskets at lowboy freezer at cook line. **Warning** - From follow-up inspection 2023-04-04: Observed same. **Time Extended**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger and raw chicken stored over raw shrimp in grill drawers. Operator removed chicken and burgers and stored below shrimp. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice bath salad/appetizer - cut tomatoes (46F - 36F - Cold Holding); tomato sauce (48F - 39F - Cold Holding); salad station. - romaine lettuce (52F - Cold Holding); blue cheese dressing homemade (52F - Cold Holding); coleslaw (46F - Cold Holding); sautéed station - quinoa (50F - Cold Holding); butter (46F - Cold Holding);. Items in ice bath were overstocked, stocked above ice, per operator stored for approximately 2 hours. Operator added ice and removed excess food product. Items in make tables on cook line per operator were removed from walk-in cooler and stored in unit approximately 2 hours prior to observation, operator stated units were continuously opened and closed during food service. Operator removed food items not properly cold holding and stored in walk-in cooler to properly cool down. **Corrective Action Taken**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg cracked. Operator removed and discarded at time of inspection. **Corrected On-Site**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee take dirty dishes to warewashing area and put into trays to be washed and then leave without washing hands and grab mayo bottle to provide mayo to consumer and grab food from window. Operator stopped employee and had employee wash hands before continuing service.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed triple tail mix (artichoke, cut cherry tomatoes, onions and oregano)dated 10/25, operator stated never frozen. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed triple tail mix (artichoke, cut cherry tomatoes, onions and oregano)dated 10/25, operator stated never frozen. See Stop Sale.

High Priority - Presence of insects, rodents, or other pests. Observed 2 small flying insects in kitchen, one in wait station, one in cook line area. Operator exterminated and sanitized affected areas. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple mussel tags missing date of last service within last 90 days. Advised operator to properly mark date of last service on tags. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in warewashing area blocked by items in sink and by dishes stored in front of sink. Operator removed and restored access to sink. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing dishes on cook line wearing watches. Operator had employee remove watch at time of inspection. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos on prep table in rear, employee drinks on bar counter in main bar area. Operator removed beverages and discarded. **Corrected On-Site**

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed unwrapped pasta straws stored in outside bar area unwrapped and unprotected, outside bar has roof and pillars but no walls.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed above prep table next to prep sink in cook line. Operator removed zapper and stored elsewhere. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board at warewashing station. Operator removed at time of inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops for white fish and other sauces in container with water at room temperature. Operator removed and discarded and replaced with clean dry container. **Corrected On-Site** **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on make table door handles.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed ice buckets stored on floor in rear prep area. Operator removed from floor.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like growth on plastic guard.