ORCHID ISLAND POOL GRILL

Basic - - From initial inspection : 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 Tall reach in Ambient 42f. Sandwich cooler 50f. - From follow-up inspection 2025-11-12: Technicians will be out today Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Opened package of Raw beef with hot dogs and pork in same container in grill drawers. Chef separated Corrected On-Site

Basic - Butter stored next to handwash/food preparation sink exposed to splash. Chef moved Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At bar Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle. At bar Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Coffee maker in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets make table

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler with multiple TCS foods stoked 2 hours ago reading above 41F. Items were moved to walk in to rapid chill. anchovies (55F - Cold Holding); hard boiled eggs (55F - Cold Holding); blue cheese crumbles (64F - Cold Holding); smoked salmon (58F - Cold Holding); ahi tuna cooling for 2 hrs (65F);Corrective Action Taken Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Garlic peeler in hand wash sink Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. At pool bar

Basic - No handwashing sign provided at a hand sink used by food employees. At pool bar Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spice shaker on cooks line Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Blade guard at slicer. Cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pans and pots. All removed. 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. Provided, printed and posted. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Standing water in bottom of reach-in-cooler. Beverage cooler. Wiped down and dried out. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored cooked Sous vide to 152f stored over beef and smoked salmon. All moved to stored properly. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior on ice chute of ice bin. Cleaned and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Hood soiled.

Basic - Waste line missing at soda gun holster. Line installed. Corrected On-Site