SCHOONERS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outside bar: ice cream base 61F, per manager ice cream base in area approximately 30 minutes. Voluntarily discarded during inspection. Salad station: shredded cheese 51F, boiled eggs 49F, seaweed salad 48F, blue cheese 50F, per employee items on station approximately 3.5 hours. Voluntarily discarded during inspection. Warning

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored over fry station make table. Manager removed sanitizer bucket during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cups stored in outside bar handwash wash sink. Manager removed cups during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Stack of styrofoam cups stored uninverted on back on hand wash sink directly under hand soap. Manager removed cups during inspection. Corrected On-Site

High Priority - Pipe under hand wash sink in prep room leaking. Manager placed pan under pipe to catch drip. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of residue in grooves of soda gun nozzles. Nozzles cleaned at time of inspection. Corrected On-Site

Basic - Clean wiping cloth supply not properly stored. Observed employee in prep room remove wiping cloth from soiled pipe under hand wash sink and wipe prep table. Discussed with employee. Employee obtained clean wiping cloths and washed and sanitized prep table.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoops on exterior of ice machines outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled plastic curtains in prep room.

Basic - Water leaking from pipe and/or faucet/handle. Leak from bar drink contraption on side of ice well.

Portable fire extinguisher missing from its designated location at outside bar. For reporting purposes only.

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. Tested at 0ppm chlorine. Manager primed machine, retested at 200ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill make table: diced tomatoes 50F, raw fish 50F, less than 4 hours per employee, iced at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In wait stations.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In east wait station.

Basic - Food stored under dripping water line. Condensation dripping from AC hoses on fry end. Hush puppy mix stored under neath. Manager moved mix. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In prep room between wall and table. On fry end, stored in crack between make table lids. Employee replaced and relocated knife. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger patties 45F, in flat top drawers. Moved to walk-in freezer for cooling. Raw shrimp on sauté make table 44F, iced at time of inspection. Expo setup: iced cut melon 57F, iced diced tomatoes 61F, Employee iced better during inspection. Items less than 4 hours. Salad cooler: boiled eggs 47F, blue cheese 57F, shredded cheese 63F, items more than 4 hours per manager. See stop sale. Warning - From follow-up inspection 2021-08-24: Salad cooler: boiled eggs 46F, shredded cheese 46F, blue cheese 52F, Iced expo station: cole slaw 49F, diced tomatoes 52F, iced melon 40F, Grill drawers: burger patties 40F, Sauté station make table: raw shrimp 40F, Admin Complaint Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in salad station, 2 flies in dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad cooler: boiled eggs 47F, blue cheese 57F, shredded cheese 63F. Items more than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger patties 45F, in flat top drawers. Moved to walk-in freezer for cooling. Raw shrimp on sauté make table 44F, iced at time of inspection. Expo setup: iced cut melon 57F, iced diced tomatoes 61F, Employee iced better during inspection. Items less than 4 hours. Salad cooler: boiled eggs 47F, blue cheese 57F, shredded cheese 63F, items more than 4 hours per manager. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside bar soda nozzle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. Bartender obtained paper towels at time of inspection. Corrected On-Site

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Repeat Violation

Basic - Reuse of single-service or single-use articles. Bartenders reusing single use jugs for drink mix. Jugs discarded at time of inspection. Corrected On-Site