HAWKSBILL BAR AND GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Reach in cooler to the left of cook line cooked rice (47-49°F - Cooling). Operator stated that the rice had been placed in the cooler the night before and had not been removed since. SEE STOP SALE

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. Dish machine testing at 0ppm. Operator was able to calibrate. New test at 50ppm Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Reach in cooler beneath flat top on cook line. Raw beef being stored in drawer over raw fish. Not separater for drawers. Operator reorganized. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink in kitchen. Spray nozzle hangs below the flood rim

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line next to flat top butter (80°F - Hot Holding). Operator stated that the bottles had sat on the surface overnight. Operator stated that they melt the butter and immediately place in containers. In Reach in cooler to the left of cook line cooked rice (47-49°F - Cooling). Operator stated that the rice had been placed in the cooler the night before and had not been removed since.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line next to flat top butter (80°F - Hot Holding). Operator stated that the bottles had sat on the surface overnight. Operator stated that they melt the butter and immediately place in containers. SEE STOP SALE Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on non chemical side of split at mop sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled

Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured properly

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitchers hanging from shelf not inverted. Ice bucket stored on side of ice machine not inverted. Operator relocated and inverted each. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Women's receptacle in ladies restroom is not covered.

Basic - Employee eating in a food preparation or other restricted area. Employee drinks on prep surfaces in kitchen. Operator moved. Corrected On-Site

Basic - Food stored on floor. Multiple boxes of food on the floor in walk in cooler. All shipping dates are from April 5.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above rear entry angled towards the cook line has an accumulation of dust. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Condenser fan covers in walk in cooler have an accumulation of dust

Basic - Working containers of food removed from original container not identified by common name. Multiple large containers of white granular substances removed from original packaging not labeled identifying by common name. Operator labeled. 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. Dish Washing Machine chlorine reading 0 ppm , primed 50 ppm

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes cooked on site from 2 hours prior 118-130° hot holding, operator diced and placed in boiling soup to repair reheat Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table entering kitchen on left, not smooth and easily cleanable.