RISING TIDE TAP & TABLE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in commercial packaging bearing indicator label.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top of and lower holding area of reach-in cooler sharing a wall with pizza make line blue cheese (47F - Cold Holding); salsa (47F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); slaw (47F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of and lower holding area of reach-in cooler sharing a wall with pizza make line blue cheese (47F - Cold Holding); salsa (47F - Cold Holding); guacamole with tomatoes (47F - Cold Holding); slaw (47F - Cold Holding). SEE STOP SALE In reach-in cooler on cook line nearest walk-in cooler door. pico (44F - Cold Holding); slaw (44F - Cold Holding) Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Unable to provide proof for most recent hires

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Still pending

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tuna in commercial packaging bearing indicator label

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over make line in pizza area. Employee moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line in 94°F. Operator moved to flat top Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Flip top reach-in cooler nearest walk-in cooler

Basic - Water softener salt (food) stored in a location that is not clean and dry. On floor in mop sink room. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm near office and behind the bar. Diluted each to 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at pizza make line. butter (51F - Cold Holding); whipped cream (47F - Cold Holding). Held above fill line of unit In reach in cooler on cook line nearest walk in cooler slaw (52F - Cold Holding); pico (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked mushrooms (53F - Cold Holding) Repeat Violation Warning

Intermediate - Misrepresentation of a fruit or fruit juice. Fresh lime and fresh lemon used on drink menus

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook is using bare hands to make salads. Voluntarily discarded

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ ppm. Operator diluted to 300ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service side of line corn salsa (47F - Cold Holding); aioli (56F - Cold Holding). Operator submerged in ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit across from walk in cooler cooked chicken (112F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machines have an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On east side of interior bar Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper rear wall on interior of ice bins at soda machines have an accumulation of mold like substance. Operator cleaned Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Large stall

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Received letter from Bar Harbor. Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream opened more than 24 hours prior. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. J. Kainz expired 4/12/22 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in pizza area. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. CC Whiskey Salmon, operator states may be ordered undercooked. Warning

Basic - Equipment in poor repair. Left door gasket of left cookline cooler. Warning

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of olive oil. Corrected On-Site Warning