TIKI TIKI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line right flip top , raw beef patty stored over cooked mushrooms and sliced cheese. Educated operator on proper separation. Operator reorganized flip top storing raw beef patty to the front of flip top. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler, cooked rice (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler, cooked rice (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. See stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date served for fresh oysters. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on preparation table at front counter sea food station , employee phone stored on preparation table. Employee removed and stored in designated area. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line , knife stored between flip top and wall at cook line. Operator removed during the inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed proper shell stock maintenance with operator

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain deep cut marks

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

Basic - Floor area(s) covered with standing water. Observed at dish area

Basic - Food stored on floor. Container of fryer oil stored on floor in kitchen. Operator elevated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over uncovered zuppa sauce inside walk in cooler. Operator moved raw shell eggs to bottom shelf and stored correctly.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook unable to answer cooking temperatures for fully cooked fish. Educate cook and emailed cooking temperature flier to manager.

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled container with water from hand washing sink in cook line , then rinsed fish breaded and fried. Told operator hand washing sink should be used for hand washing only. Operator filled water from prep sink and placed in frying station. Corrected On-Site

Basic - 1.Lemons in expo line not covered. 2.Zuppa sauce not covered inside walk in cooler. Operator covered. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn or in disrepair on walk in freezer door.

Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil on floor in fry station. Operator elevated Corrected On-Site

Basic - Ice buildup in walk-in freezer on floor at entry and around door. Observed gasket in disrepair.

Basic - Old labels stuck to food containers after cleaning in ware washing room.

Basic - Shelf storing clean dishes with rust that has pitted the surface in ware washing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance buildup observed on cutting boards.

Intermediate - Spray bottle containing toxic substance not labeled. Observed in server side station. Operator labeled properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on clean side of dish machine and on cook line shelf above make table. Operator relocated to bottom shelves. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign missing at three (3) locations. Bar, Coffee station, Expo line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)In middle fliptop unit upper cooler, sliced swiss (51F - Cold Holding); sliced cheddar (51F - Cold Holding). Cheese stacked on riser in container and not contacting gold surface of container. Per employee placed in unit at 11:00am. Cheeses removed to walk in to rechill and replaced in new container without riser. 2) In left fliptop upper cooler, portioned lobster meat (52F - Cold Holding). Portions on riser and not contacting any cold surface. Per manager, portions put in unit at 11:00am. Riser removed from container and bag of ice placed on top of meat to rapid chill. Corrective Action Taken Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in crock pot at oyster bar in standing water at 121F. Utensils replaced and crock pot turned to high temp. Second temperature 189F. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. On dry storage shelves, one can chili sauce and one can white hominy with creased metal and rims.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at raw bar changed gloves without washing hands. Reviewed proper policy for hand washing and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In right side upper fliptop unit half flat eggs on top of raw burgers. Employee moved eggs to lower cooler. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In right upper fliptop, half flat raw shell eggs at ambient temperature 68F on thermometer. Per employee eggs out of cooler 1 hour. Employee moved eggs to lower cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop unit cooked shrimp (41-54F - Cold Holding); cut red cabbage (42F); butter (40-57F - Cold Holding); cooked pasta (41-56F - Cold Holding). All items being held over stacked above chill line in containers. Over-stacked portions removed and placed in lower cooler to rechill Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. One sanitizer bucket on cook line at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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. Portioned fish in walk in cooler still in reduced oxygen package. Employee cut packages to allow oxygen in. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. One sanitizer bucket at cook line at 0ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Outside bar- observed hotel pan inside hand washing sink. Operator removed pan.

Basic - Soiled dry wiping cloth in use. Main kitchen counter top cooler cutting board- observed soiled dry wiping cloth on cutting board. Operator removed wiping cloth.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on December tags located in kitchen inside folder. Advised and educated operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at front expo and wait station at 79°F.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two containers of utensils stored in water at room temperature in front kitchen area. Operator removed and sent to wash. Corrective Action Taken

High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mango salsa (51°F - Cold Holding) at 11:57am. Per operator, less than 1 hr. Observed pan double stacked in cold holding unit. Educated operator. Operator discarded. Corrected on Site. 2.) Observed cooked shrimp (44-45°F - Cold Holding) at 12:20pm. Per operator, 3 hrs. Operator placed bags of ice to quick chill. Retest at 1:15pm at 43°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on top of flip top cutting board. Operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink next to expo window and server station- water at 86°F. Operator contacted plumber for repairs. Corrective Action Taken

Basic - 1.) In-use tongs stored on equipment door handle between uses. Observed multiple tongs stored on oven doors at cook line. Operator removed. Corrected on site. 2.) In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored on water at 115°F. Operator removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm. Observed quaternary solution at triple sink not dispensing solution at right ppm. Operator switched to chlorine sanitizer. Retested at 100ppm. Operator contacted technician to fix solution levels. Technician arrived on site during inspection. Corrected On-Site