LOLA’ ON THE WATER

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Lobster Soup (61F - Heated Cooling ), food prepared yesterday and failed to reach proper cold holding temperature overnight. Educated manager on proper cooling methods for cooked foods. Food was discarded. See Stop Sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw breaded coconut shrimp in reach in freezer in kitchen. Educated employee on proper storage for raw food. Raw chicken was moved to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Lobster Soup (61F - Heated Cooling ), food prepared yesterday and failed to reach proper cold holding temperature overnight. Educated manager on proper cooling methods for cooked foods. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, Raw Shrimp (52F - Cold Holding); Raw Fish (55F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in walk in cooler, and moved to flip top cooler today and held for approximately 2 hours. Food was moved back to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Pan of raw clams stored in flip top cooler without tag. Manager placed tag in pan. Corrected On-Site Repeat Violation

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. Establishment has all new employees, hired for less than a month, without signed Employee Health Forms. Emailed form to manager. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager printed business license during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of standing water at 82 F on prep table in kitchen. Manager discarded water. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw lobster thawing in pan of standing water in prep sink. Lobster held at 37 F. Manager turned on faucet to let lobster thaw under cold running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw shell eggs over cherry tomatoes in walk in cooler. 2). Raw beef Patty over cooked beef short ribs in low drawers . 3). Raw steak and raw fish over cooked chicken in flip top Educated manager on proper storage and all food items were rearranged for proper storage. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in flip top cooler, prepped today and held in unit for approximately 4.5 hours. Manager discarded.See Stop Sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in flip top cooler, prepped today and held in unit for approximately 4.5 hours. Manager discarded.See Stop Sale.

Intermediate - Clams tag removed from original container prior to container being emptied. Fresh clams stored in pan in flip top cooler without tag. Manager placed tag with clams. Corrected On-Site

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. Establishment has new employees, all hired approximately three weeks ago, without signed employee health forms.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in container of flour on table in kitchen. Employee removed bowl from flour. Corrected On-Site

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. Mahi fish thawing in reduced oxygen packaging, bearing label to remove packaging, stored in bottom of flip top cooler. Mahi stored at 38 F. Manager removed packaging from fish. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of water on cook line at 71 F. Manager discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed towel from under cutting board. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer stored in bucket on floor on cook line. Manager placed bucket on table. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of white flour not labeled on table in kitchen. Employee labeled flour. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwash sink blocked with bucket Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line double door stainless reach in freezer; raw mahi stored over uncovered pan of ready to eat fritters. Operator moved mahi to bottom shelf. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; clam/mussel tags removed from container prior to container being emptied. Operator replaced tags. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At kitchen right side hand wash sink; no hot or cold running water provided. Operator turned water back on. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen right side hand wash sink; no paper towels.

Basic - Bowl or other container with no handle used to dispense food. At rice storage container; bowl used to dispense. Operator removed. Corrected On-Site

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

Basic - Stored food not covered. At walk-in cooler; cooked mushrooms stored uncovered. Operator covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lamb (51F - Cooling); in 3 door reach in cooler at cook line; as per operator food cooked last night; food covered with two layers of paper; food never reached 41 F or below within 6 hours. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lamb (51F - Cooling); in 3 door reach in cooler at cook line; as per operator food cooked last night; food covered with two layers of paper; food never reached 41 F or below within 6 hours. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding); pork (51F - Cold Holding); clam chowder (51F - Cold Holding); in reach in cooler #1 at cook line; as per operator food not prepared or portioned today ; foods out of temperature for approximately 2 hours ; food moved to walk-in cooler to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49-59F - Cooling)at 4:00 to 49 F - 58 F at 4:15 since 3:30 ; in reach in cooler #2 at cook line ; at this rate food will not reach 41° F or below within 4 hours Food moved on the bottom cooler ; Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- pork 46-47F- cold holding - operator states food out of temperature for 45 minutes- walk in cooler door left open for delivery- food not prepared or portioned today- operator placed in ice bath to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler- Cooked rice made on Sunday not date marked- operator date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle- over bag of rice at dry storage shelf near cookline- operator removed. Corrected On-Site

Basic - Food stored on floor. Containers of oil stored on floor at cookline- operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by tall reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled by cookline.

Basic - Working containers of food removed from original container not identified by common name. Container of flour at dry storage not labeled- operator labeled. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar; approximately 10 small flying insects hovering around trash can and floor drain. Operator called exterminator (Orkin), came during inspection,sprayed. 0 small flying insects observed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area flip top cooler; burrata (45°F - Cold Holding). Operator stated being held less than 4 hours, moved to triple door stainless reach in cooler. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler. Operator removed water, cleaned and sanitized. Corrected On-Site

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. Employee cutting garnishes and salad vegetables with bare hands. Discussed with manager. Employee washed hands and put on gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked at back kitchen with plastic wrap. Repeat Violation

Intermediate - No paper towels provided at handwash sink at bar. Paper towels provided. Corrected On-Site

Intermediate - Soda holster drain line draining into handwash sink. At bar.

Basic - Ceiling shows damage or is in disrepair. Covering peeling near prep area.

Basic - Nonfood-contact surface soiled with grease. Hood section.

Basic - Plumbing system in disrepair. Hand wash sink at back prep area is in disrepair.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking at 3 compartment sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths placed in sanitizer. Corrected On-Site