THE WHITE MARLIN

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area.

Intermediate - Spray bottle containing toxic substance not labeled. Bar area. Repeat Violation

Basic - Cup or other container with no handle used to dispense food,inside the sugar container.

Basic - Interior of oven/ has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. Salt or sugar container on the cook line not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Spray bottle containing toxic substance not labeled. Waitress station and bar area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.tuna and lobster tails. Employee removing items from their packaging. Corrected On-Site

High Priority - Food stored in ice used for drinks. Observed a bottle of Buffalo Trace inside the inside the ice machine in the bar area.

High Priority - Toxic substance/chemical improperly stored. Observed a swiffer power mop setting on top of the bar ice bin.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head .

Intermediate - Handwash sink not accessible for employee use at all times dish room.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cups inside employee hand sink next to the pit and bar area. Chef removed the cups from employee hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled, in the bar at the employee hand sink.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice scoop handle in contact with ice in the pit area .

Basic - In-use tongs stored on equipment door handle between uses. Hanging on the stove oven doors. Employee removed the tongs from the oven door. Corrected On-Site

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tails and lobster meat,grouper thawing in standing water.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain lines.

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed tools inside the employee hand sink in the dish washing area.

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. Left copy of the Oyster sign. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook line oven door.

Basic - No handwashing sign provided at a hand sink used by food employees. Pit area.

Basic - Standing water in bottom of reach-in-cooler in the pit area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name,underneath prep table on the cook line.

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.