TOMMY BAHAMA MARLIN BAR

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dishwasher.

Basic - Raw fruits/vegetables not washed prior to preparation. On cook lines raw, avocado not washed prior to use.

Basic - Ceiling tile missing. Ceiling tiles missing in kitchen prep area

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table contains cut marks Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -Along the cook line-3 cutting boards need to be replaced. -prep table, below storage of serving utensils, one cutting board.

Basic - Equipment in poor repair. Last flip top in cook line, missing proper cover.

Basic - Single-service articles improperly stored. Silverware on cart below bug zapper device. Employee removed to be wash and sanitize. Corrected On-Site

Basic - Stored food not covered. Bar area- open bag of Cain sugar, employee closed bag. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (1130-sink and surface), employee made new sanitizer, Chlorine sanitizer at 100 ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One 5 pound dented can with chocolate muse stored on dry storage shelf in prep area. Operator moved can to be credited by supplier.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying inspects flying around over covered alcohol bottles in bar. Operator killed, cleaned and sanitized area during inspection. At end of inspection no live, small flying insects observed. Violation will be reviewed at the next routine inspection per L. Torres. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator added vacuum breaker during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided Corrected On-Site

Intermediate - No type measuring device (heat thermometer or heat strips) available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above wonton taco shell in kitchen. Operator discarded drink at will Corrected On-Site

Basic - Stored food not covered. Fruit garish at bar not covered. Operator covered Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher overcharged in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast 125F hot holding, as per operator item was placed in warmer 30 minutes prior. Operator reheated to 170F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink on fitting/splitter added to mop sink faucet. Operator installed second breaker during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not inverted at dish ware storage area. Operator inverted. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in flip top cooler #1 at cook-line.

Basic - Working containers of food removed from original container not identified by common name at cook-line. Oil and water. Operator wrote common names. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In ALTO SHAM - rice (108-120F - Hot Holding). Per employee in unit 3 hrs. Employee removed to reheat to properly hot hold. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Alto Sham thermostat reading 165F, food in unit approximately 3 hrs below proper hot hold temperature. Advised to purchase an internal thermometer to check unit. Corrective Action Taken

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer buckets Ecolab Sink and Surface reading 170ppm. Sanitizer solution replaced and buckets remade to proper 700ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station #2- ; Corn dip (48-50F - Cold Holding. Per Manager food item in unit less than 4 hours. Manager moved to lower reach in to quick chill. Observed pan double stacked for corn dip. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alto Shaam warmer- ; Cooked chicken breast (115-117F - Hot Holding). Per Manager food item in unit less than 4 hour. Manager moved to grill to reheated. Observed gasket torn. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table across from stove. Manager removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in Alto Shaam warmer.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in storage room. Manager labeled during inspection. 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. Bar dishwasher initial reading 0 ppm chlorine. Sanitizer line in wrong container. Lines switched, machine primed, and new reading 100ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper roasted shredded cabbage (50F - Cold Holding). Container double stacked to prevent freezing. Per manager cabbage in line approximately 3 hrs. Container moved to lower cooler to rechill. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline sanitizer bucket at 50 ppm quaternary. Manager remade bucket to proper 200ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Well station; pico de gallo (55°F - Cold Holding); corn (50°F - Cold Holding); feta cheese (48°F - Cold Holding), observed flip top door left open, per operator food held less than 4 hours, iced added for a quick chill and flip top door closed. Second temperature 39-41°F) Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Container of flour, container of panko, employee labeled Corrected On-Site Repeat Violation