Iggys Boardwalk

Inspector notes: Not all foods served potentially raw or undercooked on the menu were marked with an asterisk. Per the PIC, new menus to be made will provide asterisks as needed. (At the time of re-inspection, PIC stated new menus currently in process for review and printing.)

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Dish machine was observed not moving sanitizer liquid through the tubing. All equipment/utensils are to be sanitized properly at the 3-bay sink until unit is adjusted/repaired. Per the PIC, the kitchen high temp dish machine is to be used for bar equipment until serviced/repaired.

Inspector notes: Garlic butters were observed held in refrigeration beyond 7 days from the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be held no longer than 7 days from the marked date of preparation unless frozen. Garlic butters were voluntarily disposed of at the time of inspection.

Inspector notes: Not all foods served potentially raw or undercooked on the menu were marked with an asterisk. Per the PIC, new menus to be made will provide asterisks as needed.

Inspector notes: At the time of inspection, reduced Oxygen packaged fish was observed thawing int he walk-in cooler at 31 degrees Fahrenheit. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Based on temperature observed, fish was removed from packaging at the time of inspection.

Inspector notes: The ice scoop is stored on an unclean surface (with containers in bar bottle holder) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location to prevent possible contamination of the ice scoop food contact surface. Scoop(s) was removed for sanitization and properly stored at the time of inspection.

Inspector notes: An employee was observed touching ready to eat food (salad) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. PIC, to review glove wearing with staff. Salad was voluntarily disposed of.