OCTOPUS KITCHEN AND BAR

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust above expo line in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in prep area. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at food prep sink. Operator discarded. 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. -ware washing station Dishwasher (Chlorine 0ppm), repaired at time of inspection chlorine 100ppm Corrected On-Site

High Priority - Non-food grade paper towel used as liner for food container. -Cook-line flip top; Pacific Blue select paper towels lined in containers of diced tomatoes. -Walk in cooler; Pacific Blue select paper towels lined in containers of diced ham, cooked bacon, bell peppers, diced tomatoes. Operator removed paper towel linings at time of inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Ware washing station; Triple Sink (Quaternary 0ppm), repaired at time of inspection. Quaternary 200ppm Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Coffee Bar unit 6; 3 cracked shell eggs, 1 broken shell egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coffee Bar;; cooked egg (45F - Cold Holding); sausage patty (45F - Cold Holding); roast beef (45F - Cold Holding), items not prepared or portioned today. Items held in unit less than 4hrs, observed dial not set to the coldest setting, operator moved items to reach in freezer to quick chill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with mold-like substance. -Bar; 2 soda gun nozzles with mold like substance. Operator placed to be cleaned and sanitized. Corrective Action Taken

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Ice buildup in reach-in cooler. -Coffee bar Unit 6 ice buildup on condenser

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked potatoes (100°F - Cooling 11:50am/100°F - Cooling 12:15pm). Operator stated potatoes cooling 1 hour. At this rate potatoes will not reach 70°F within 2 hours. Operator moved potatoes to walk-in cooler to facilitate faster cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store ladle and bowl. Operator removed. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At sugar storage container; scoop handle laying in sugar. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above fish dip and butter in sandwich table at cook line Operator reversed Corrected On-Site 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. butter (129F - Hot Holding); on the flat top at cook line; as per operator food out of temperature for one hour; Food moved on the stove to reheat to 165° F Corrective Action Taken

Basic - Food stored on floor.- cases of French fries on the floor in walk-in freezer Operator stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 119 F on the flat top; Operator discarded water Corrected On-Site

Basic - Plates not stored inverted or in a protected manner- on the dish rack by dishwasher Operator inverted during inspection Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Operator fixed to 200 ppm. 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. At kitchen dish machine; chlorine 0ppm. Operator called for service, set up triple sink to quaternary 200ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shell eggs stored over ready to eat spinach. Operator moved spinach. Corrected On-Site

Basic - At bar; Wiping cloth sanitizing solution stored on the floor. Operator removed from floor. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case containers of cooking oil on floor by walk, items moved to shelf Corrected On-Site