FIN AND FORK

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. 0 ppm chlorine Warning

High Priority - Food with mold-like growth. See stop sale. Shredded cheese in walk in cooler Warning

High Priority - No proof of parasite destruction or aquaculture documentation for smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Unable to determine smoking process and / or aqua culture and diet for salmon offered on sushi menu Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice located in kitchen ice machine bin Water from mold like substance observed dripping directly into ice . Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Overnight Shucked Oysters 50F, gumbo 45F , stuffed snapper 48F , breaded grouper 48F Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Shucked Oysters 50F, gumbo 45F , stuffed snapper 48F , breaded grouper 48F (Overnight see stop sale ) Walk in cooler - tuna 45, stuffed crab 48, chicken 48, salad mix 49, ground beef 47, shell stock oysters 50F ambient, whole muscle intact beef 56F ( less than 4 hrs . Moved to beer cooler for rapid cooling at 37F ambient) Fry station- Buttermilk 69F 2 hrs Expo line - Blue cheese 56F Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - Hot hold - Crab meat 130F less than 1 hr. Reheated to 201F Sushi station Cooked shrimp hot hold 85F less than 3 hrs. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and sushi station Can opener blade in preparation area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink on cookline blocked, operator removed table.

Intermediate - Hot water at handsink next to dishwashing area does not reach 100 degrees Fahrenheit. Observed handsink at 85f.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures provided to operator during the inspection Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed lunch menu has no consumer advisory. Gave operator consumer advisory to post. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles/vents in kitchen and ceiling fan in dining room soiled with dust.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler Condensers ice over Ambient temperature 50F

Basic - Stored food not covered. Ice cream in walk in freezer

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flying insects in dish pit area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/21.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Creme brulee in walk in cooler. Walk in cooler fan frozen over and dripping in pan of creme crulee. Pan of oysters under fan in walk in cooler with water dripping into pan. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna 63f and cabbage 65f in reach in sushi cooler. Items had been in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 63f , cabbage 65f in reach in sushi cooler. In walk in cooler milk 44f , bisque 44f , oysters 44f , sauce 45f (less than 1 hour) Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink near office had ice and straws dumped in sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

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. Operator hung during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear bottles unlabeled.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near hostess stand ceiling tiles sagging from water damage.

Basic - Cutting board has cut marks and is no longer cleanable. At cookline salad cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler in wait station area.

Basic - Worn, torn and/or soiled floors/carpeting. Floors throughout kitchen, alcohol storage room , and dish pit area.