Portside

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the main bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Call for service was placed during the time of inspection and arrived. Bar dishwasher was tested at 100PPM.

Inspector notes: The presence of cockroaches is not controlled as evidenced by live activity in the back storage area and dead carcasses on glue monitoring traps. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment currently has pest control conducting weekly services until the level of activity is minimized.

Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled during the time of inspection.

Inspector notes: Employees' medicines and other personal care items were not stored to prevent the contamination of food, equipment, or utensils. Medicines and personal care items were moved during the time of inspection.

Inspector notes: Bar Utensils were observed stored in stagnant water between uses. Utensils between uses must be stored in one of the following manners: on a dry clean surface, in water that is maintained at a temperature of 135 degrees Fahrenheit or above, or in water with adequate flow to flush away particulates or other sources of contamination. Utensils were cleaned and sanitized during the time of inspection.

Inspector notes: Refrigerator door gaskets were observed in poor repair on cookline prep units #1 and #2, as well as the cold drawer unit between both prep units. Refrigerator door gaskets shall be maintained in good repair.

Inspector notes: The non-food contact surfaces of the air circulating fan by the toaster on the cookline have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment must be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Food contact surfaces of equipment/utensils (cutting boards in storage rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Cutting boards were sent through dishwasher during time of inspection.

Inspector notes: Various food items in the steam table, which was previously cooked and cooled, were placed into the steam table to reheat for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Per PIC, food items were removed from refrigeration and placed into hot hold unit to reheat for hot hold. PIC removed items and reheated on stove to 165 degrees Fahrenheit or above during time of inspection. Proper reheating procedures were discussed during time of inspection.

Inspector notes: Reduced oxygen packaged (ROP) tuna was observed in 2-door reach-in #2 with intact packaging. ROP seafood shall be removed from its packaging prior to thawing to allow the reintroduction of oxygen to product. Tuna was observed at 36 degrees Fahrenheit at time of inspection and was removed from packaging by PIC.

Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the walk-in cooler fan guards and both ice machines have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The door to the staff toilet room is not self-closing. Toilet room doors that open to food preparation spaces shall be self-closing.

Inspector notes: The receptacle in the engine room toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Inspector notes: The door to the outside, located in the back and front area, observed not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the walls in the ware-washing area have an accumulation of black residue. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

Inspector notes: Lighting in the walk-in cooler and the back food storage area observed inadequate.

Inspector notes: The sandwich station was observed held at 44-46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All TCS foods above 41 degrees F. were voluntarily disposed. -Service was contacted. Establishment shall not store TCS foods in the sandwich station until it is able to maintain an ambient temperature of 41 degrees F. or below. *Thermometers checked during this inspection.

Inspector notes: Soap and paper towels were not available at the hand-washing sink in the back prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. -Staff provided soap and paper towels during this inspection. -Hand

Inspector notes: Food contact surfaces of equipment/utensils (slicer, cutting board) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the slicer and cutting board during this inspection.

Inspector notes: The door to the outside, located in the front and back, observed not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the ice machine observed with black residue. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

Inspector notes: -Lack of lighting observed in the walk-in cooler and the back area. Lighting 6-303.11 Intensity. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning. Lighting 6-303.11 Intensity. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.