THE PATIO

Basic - Ice buildup in right reach-in freezer by the front counter.

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. Observed Cod removed from freezer, still frozen (31F). Informed chef of new guidelines. Fish removed from reduced oxygen packaging. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

Basic - Food stored on floor. Observed plastic water bottles stored on floor. Operator relocated to shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked lobster ravioli. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice scoop handle in contact with ice. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler container of raw shrimp of container of sauce. Manager inverted for proper storage. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Test strip did not change color. Per operator, part ordered under service contract to fix. Operator already using manual sanitizing in triple sink. Corrected On-Site

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. For Cooked pasta and cooked artichoke prepared over 24hrs. Operator date marked Corrected On-Site Repeat Violation