KEEWAYDINS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (61F - Cold Holding). Operator stated they had been out for approximately 30minutes. Operator placed them in reach in coolers. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed numerous drinks stored above cook and prep areas in the kitchen. Operator removed them. Corrected On-Site

Basic - Food stored on floor. Observed cases of oil stored on the floor of the storage area. Operator placed them on a crate. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw calamari stored over cilantro sauce. Operator moved raw calamari bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line; raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on steamer; cooked fish soup (131F - Hot Holding); cooked clam chowder soup (132F - Hot Holding). Per operator all items stored on steamer for 30 minutes. Operator started reheating all items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer wipes stored over reach-in cooler at cook line. Operator moved sanitizer wipes to proper storage. Corrected On-Site

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

Basic - Stored rice bag not covered at dry storage. Operator covered rice. Corrected On-Site

Basic - Two employees with no hair restraint while engaging in food preparation near cook line.

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. Observed employee put plate garnish on plate with bare hands, educated the employee regarding proper glove use Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on containers on the storage shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over Ready to eat octopus in Walk-in-cooler. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone in prep area and behind the bar. Corrected on site

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

Basic - Ice scoop handle in contact with ice. At the bar. Corrected on site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in Reach-in-cooler in server station and container of oatmeal in Walk-in-cooler, all corrected on site

Basic - Single-service articles improperly stored. Single Use items stored in restroom. Corrected on site