PELICAN ISLE YACHT CLUB

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers tuna poke with no asterisk or reminder. Operator reprinted menus during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed on front line near dishwasher in reach in cooler. Operator moved employee food. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed two oyster tags with no date marking. Operator dated tags with appropriate dates. Corrected On-Site

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

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of tomato sauce dented. Operator discarded cans. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 55F cold hold less than 4 hours. Operator discarded milk. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Employee began cleaning during the visit. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal over ready to eat foods in reach in cooler. Operator moved for proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles of sanitizer stored on table tops where production is being conducted and food is being stored. Operator moved for proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw fish on cook line cooler. Operator moved for proper storage. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in rice and cornstarch. Operator removed containers. 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. Observed dish machine in bar area testing at 0ppm. Operator using dish machine in main kitchen for the time being.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed onsite ROP fish not frozen and still in packaging. Operator opened all packaging to allow air in. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaging being conducted with no HAACP plan.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in back area. Operator moved for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line garlic in oil (86F - Hot Holding) for 30 minutes per operator. Operator placed garlic in oil on flattop stove to quickly heat for hot holding, after 15 minutes garlic in oil (144F - Hot Holding) Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used as scoop in rice in back dry storage area.

High Priority - Dishmachine chlorine sanitizer in bar not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine in bar chlorine sanitizer at 0ppm.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided restraint. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Operator voluntarily discarded inserts. Corrected On-Site Repeat Violation