THE CLUB AT KALEA BAY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On front line observed raw snapper fish being stored over cauliflower. Operator removed snapper fish. 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 cold held at greater than 41 degrees Fahrenheit. In walkin cooler observed chicken stock (50F - Cold Holding). Product put in cooler last night at 9:00 p.m. Operator discarded chicken stock.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walkin cooler observed chicken stock (50F - Cold Holding). Product put in cooler last night at 9:00 p.m. Operator discarded chicken stock.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In preparation area, observed can opener with accumulated debris. Operator moved can opener to dishwasher area to be washed and sanitized. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on front line blocked by a garbage can. Operator moved can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In dry storage room, observed cup with no handle in masa flour. Operator removed cup. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster advisory on the menu, or posted in the dining room. The operator had an advisory poster in a binder. The operator posted the advisory. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic tasting spoons on the cook line stored with the food contact surface up. The operator discarded the spoons. Corrected On-Site

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Operator advised to place sign in conspicuous area or had proper advisory to menu. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Found in dish washing area. Operator placed proper labeling on spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple dry storage ingredient containers with bowl, no handle, stored with product. Advised operator to removed scoop and only use handled scoops. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple food handling employees wearing watches while handling food.

Basic - In-use tongs stored on equipment door handle between uses. Found behind inside bar area. Tongs stored on refrigerator handle.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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 at inside bar area testing at 0ppm. Operator called technician and is going to use dish machine in main kitchen for dish ware. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel in contact with cut tomatoes. Operator removed product from paper towel for proper storage. 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 sealing of raw product and cooked soups, meats being conducted. Educated operator on need of HACCP plan and provided information to chef.

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. Observed no proof of employee reporting agreement. Provided operator with employee agreement.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not reaching 150F at surface temperature. Operator set up triple sink and called technician. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over pasta. Operator moved chicken for proper storage. Corrected On-Site

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

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

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 outdoor bar are at 0ppm. Operator discontinued use and is using main dish machine for bar glasses.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sinks at 85-90F. Operator reset hot water heater and all sinks now reaching above 100F Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs for proper storage. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitation dishmachine at 154°F. Operator using three compartment sink until dishwasher is repaired. Corrective Action Taken

Intermediate - No hot running water at three-compartment sink. Operator is aware and has repair technician on premises to repair. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator is aware and has repair technician on premises to repair. Corrective Action Taken

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

Basic - Cloth used as a food-contact surface under cheese in reach in cooler top on cooks line. Operator removed towels. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface scoop holder between uses. Operator removed scoop and holder for cleaning and sanitation. Corrected On-Site