HERITAGE BAY CABANA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, chicken salad (46F - Cold Holding); tuna salad (47F - Cold Holding). Operator blocked freezer door open to rapidly reduce temperature. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dishwasher. Operator cleaned the top of the dishwasher. Corrected On-Site

Basic - Equipment in poor repair. There is a torn gasket on the reach through upright cooler on the ice machine side.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the upright reach in freezer by the deep fryers.

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of dressing in hand wash sink. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above whole muscle cut steaks in the refrigerated holding drawer under the grill. Product was rearranged to proper storage hierarchy during the visit. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Large ice scoop was stored in a soiled holster. Operator removed and cleaned. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In pizza station reach-in cooler, non food grade to go bag in contact with cooked dough. Operator discarded the bag. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, used as dump sink for ice in drink service station.

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area, this is a repeat violation from the 11/7/2022. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 75 degrees in salad station, operator discarded water. This is a repeat violation from 11/7/2022. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan attached to service line.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in bar area. Warning - From follow-up inspection 2022-11-08: Time Extended

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. In reach-in freezer to left side facing cook line, raw ground beef stored over raw shrimp, no longer commercially packaged. Operator rearranged freezer for proper food protection. Corrected On-Site

Intermediate - No soap provided at handwash sink golf service window. Operator placed soap at the sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in service station and next to dishwashing area.